Potato Pine Nut And Herb Salad Recipes

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HERBED POTATO SALAD



Herbed Potato Salad image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 16

2 pounds baby red potatoes, skin on
3 cloves garlic
Kosher salt
2 tablespoons minced fresh parsley
1 tablespoon minced fresh dill
1 tablespoon minced fresh tarragon
1 Fresno chile, seeds removed and finely chopped (about 1 tablespoon)
1 tablespoon minced fresh chives
2 tablespoons finely-minced shallot
2 tablespoons chardonnay vinegar
1 tablespoon lemon juice, plus additional to taste
1 tablespoon whole-grain mustard
1/2 teaspoon honey
1/4 teaspoon kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

  • For the potato salad: Place the potatoes and whole garlic cloves in a large pot and cover by 2 inches with cold water. Season the water liberally with salt. Bring the potatoes to a simmer over medium heat and cook until fork-tender, 20 to 25 minutes. Drain the potatoes and garlic in a colander. Transfer to a sheet tray or cutting board. Gently press each potato and garlic clove to smash them and set them aside in a bowl, covering the bowl with aluminum foil to keep the potatoes warm.
  • For the vinaigrette: In a large bowl, whisk together the shallots, vinegar, lemon juice, mustard, honey, salt and a generous grinding of pepper. Slowly whisk in the olive oil to emulsify the vinaigrette.
  • Add the warm potatoes to the vinaigrette and toss to combine. Add the parsley, dill and tarragon to the potatoes. Toss to coat, seasoning with additional lemon juice and salt to taste. Transfer to a serving bowl and garnish with the Fresno chile and chives. Serve at room temperature or keep covered in the refrigerator overnight, tossing again before serving.

POTATO, PINE NUT AND HERB SALAD



Potato, Pine Nut and Herb Salad image

Make and share this Potato, Pine Nut and Herb Salad recipe from Food.com.

Provided by Wendys Kitchen

Categories     Potato

Time 45m

Yield 10 serving(s)

Number Of Ingredients 7

1 kg baby potatoes
8 green onions, thinly sliced
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
salt and pepper
1/3 cup pine nuts, toasted
1 cup flat leaf parsley, chopped

Steps:

  • Cook potatoes in boiling salted water until just tender (approximately 10 minutes). Drain well.
  • Whisk together green onions, oil and vinegar, season.
  • Pour over potatoes and toss. Set aside for 15 minutes.
  • Add pine nuts and parsley just before serving and toss.

Nutrition Facts : Calories 201.7, Fat 14, SaturatedFat 1.8, Sodium 11.6, Carbohydrate 17.6, Fiber 3.1, Sugar 1.6, Protein 2.7

WARM POTATO SALAD WITH CAPERS AND TOASTED PINE NUTS



Warm Potato Salad With Capers and Toasted Pine Nuts image

Make and share this Warm Potato Salad With Capers and Toasted Pine Nuts recipe from Food.com.

Provided by AmandaInOz

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

1/3 cup extra virgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
1 small red onion, halved and thinly sliced
2 tablespoons drained baby capers
2 tablespoons pine nuts, toasted
2 tablespoons baby black olives, pitted
800 g small kipfler potatoes, scrubbed

Steps:

  • Combine oil, vinegar, mustard, onion, capers, pine nuts and olives. Season to taste with salt and pepper. Let stand for 30 minutes for the flavours to develop.
  • Cook potatoes in simmering salted water for 10-15 minutes or until tender.
  • Drain well then toss with the prepared dressing.

Nutrition Facts : Calories 227.3, Fat 14.4, SaturatedFat 1.9, Sodium 122.7, Carbohydrate 22.8, Fiber 3.7, Sugar 2.2, Protein 2.8

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