Potato Salad With Basil Oil Recipes

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OIL AND VINEGAR POTATO SALAD



Oil and Vinegar Potato Salad image

Provided by Maria Helm Sinskey

Categories     Mustard     Potato     Side     Marinate     Picnic     Vegetarian     Low Cal     Backyard BBQ     Dinner     Vinegar     Summer     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 6

1 1/2 pounds Yukon Gold potatoes (about 5 medium), unpeeled
1/4 cup red wine vinegar
1/2 teaspoon sugar
1/2 small red onion, very thinly sliced
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh Italian parsley

Steps:

  • Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool to just warm, 10 to 15 minutes; peel potatoes. Cut each potato in half, then cut into 1/3-inch slices.
  • Place warm potatoes in large bowl. Stir red wine vinegar and sugar in small bowl until sugar dissolves, then drizzle over potatoes. Toss to coat. Mix in onion slices. Season to taste with salt and pepper. Cool to room temperature.
  • Add olive oil and parsley to potatoes. Toss well and let marinate at least 20 minutes and up to 2 hours at room temperature.

HEALTHY POTATO SALAD



Healthy potato salad image

Try this healthy potato salad at a barbecue for a different take on a classic summer salad. This delicious recipe instead features basil, parsley and garlic

Provided by Sophie Godwin - Cookery writer

Categories     Side dish

Time 40m

Number Of Ingredients 6

1large bunch basil
1large bunch parsley
1kg new potatoes , larger potatoes halved
100ml extra virgin olive oil
2 tbsp white wine vinegar
1 small garlic clove

Steps:

  • Bring a large pan of salted water to the boil, drop in the basil for 30 secs or until wilted, then fish out with a slotted spoon and set aside to cool slightly. Add the potatoes and cook until tender.
  • Meanwhile, squeeze out the basil over the sink, then put in a blender along with the oil, vinegar, garlic and a good pinch of seasoning. Blitz until you have a vibrant green oil.
  • Drain and steam-dry the potatoes. Chop the parsley, then tip it and the potatoes into a serving bowl. Season and toss in the basil oil. Will keep for two days.

Nutrition Facts : Calories 168 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

POTATO-AND-SHRIMP SALAD WITH PEAS AND BASIL OIL



Potato-And-Shrimp Salad With Peas And Basil Oil image

Provided by Molly O'Neill

Categories     salads and dressings

Time 10m

Yield Four servings

Number Of Ingredients 7

8 small red potatoes, steamed until tender and quartered
1 pound cooked and peeled shrimp
1 cup shelled fresh green peas, cooked until tender
1 jalapeno, stemmed, seeded and minced
4 teaspoons basil oil (recipe above)
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste

Steps:

  • Combine potatoes, shrimp, peas and jalapeno in a bowl. Toss in the basil oil, salt and pepper. Taste and adjust seasoning if desired. Can be served cold or at room temperature.

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 5 grams, Carbohydrate 62 grams, Fat 6 grams, Fiber 8 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 1161 milligrams, Sugar 7 grams, TransFat 0 grams

POTATO SALAD WITH BASIL OIL



Potato Salad with Basil Oil image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 6

1 cups basil leaves
0.5 cups olive oil
2.5 tablespoons rice vinegar
2 tablespoons dijon mustard
0.25 cups red onion
2 pounds yukon gold potatoes

Steps:

  • Blanch whole basil leaves in boiling water for 1 minute; drain. Run under cold water; drain and squeeze out any excess water. Place basil in kitchen towel and squeeze out water. Transfer basil to processor. Add 1/2 cup oil, process until basil is very finely chopped. Transfer to small bowl and season with salt.
  • Whisk vinegar and mustard in small bowl to blend. Gradually whisk in remaining 2 Tbsp. olive oil. Stir in red onion and 3 Tbsp. thinly sliced basil. Season dressing with salt and pepper.
  • Place potatoes in large saucepan. Add enough water to cover potatoes by 1 inch. Bring to boil, reduce heat to medium and simmer until tender, about 17 minutes. Drain. Let stand until just cool enough to handle.
  • Cut potatoes into 3/4-inch cubes and place in large bowl. Drizzle dressing over warm potatoes and toss gently to coat. Pour basil oil over potatoes; toss gently to coat. Serve potato salad warm or at room temperature.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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