Potato Salad With Lemon Garlic And Pastrami Recipes

LEMON POTATO SALAD WITH MINT

Steps:

• Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
• In a bowl, whisk together lemon juice, salt and olive oil.
• Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.

HERBED POTATO SALAD

Steps:

• In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.
• Reserve 1/4 cup cooking water, then drain. Transfer the potatoes to a large mixing bowl.
• In a small food processor or blender, combine the olive oil, 1/3 cup parsley, 1/3 cup green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces. Then, while running the food processor, pour in the reserved cooking water and process just until blended. (If you don't have a food processor or blender, just finely chop the parsley and onions and whisk the dressing together until the oil is fully incorporated.)
• Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. (It will look like you've poured in too much dressing, but don't worry, the potatoes will soak it up!) Let the potatoes rest for ten minutes, gently tossing every few minutes.
• Add the celery to the bowl, along with a couple tablespoons each of additional chopped parsley and green onions. Toss again. Season generously to taste with salt and pepper.
• Serve immediately, or cover and refrigerate until you're ready to serve. This salad is best served within a few hours, but will keep in the refrigerator for about three days.

LEMON POTATO SALAD

Steps:

• Dressing: Shake in a jar.

ROASTED POTATO AND GARLIC SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place 1/2 cup of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.
• Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.
• Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes.
• Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total).
• Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.)
• Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.
• Turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.

LEMON VINAIGRETTE POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon zest, salt and pepper., Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving.

BEST POTATO SALAD

Steps:

• Place the potatoes in a large pot and cover with cold water by about 1-inch. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, about 10 minutes. Drain the potatoes, set aside to cool to room temperature, then transfer to a large bowl.
• Make the dressing: In a medium bowl, whisk together the yogurt, mayo, mustard, lemon juice, olive oil, garlic, salt, turmeric, if using, and several grinds of pepper. Note: this will taste strong and salty at this step; it'll balance once it's mixed with the potatoes.
• Pour the dressing over the potatoes and stir to coat. Stir in the celery, red onions, capers, radishes, chives, and dill and celery seed, if using. Season to taste and garnish with the reserved radishes and chives.

LEMON AND GARLIC POTATO SALAD

Steps:

• Boil potatoes until tender, and cool.
• Add remaining ingredients and mix well.
• Chill and serve.

LEMON POTATO SALAD

Steps:

• Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender., Drain potatoes and place in a large bowl; add green onions. In a small bowl, whisk the remaining ingredients. Pour over potato mixture; toss to coat. Serve warm or at room temperature. Refrigerate leftovers.

ROASTED LEMON-GARLIC POTATOES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place potatoes in a 9x13-inch baking dish and season with garlic, sea salt, and pepper. Pour in water, oil, and lemon juice and mix for a few seconds with a wooden spoon to coat.
• Roast in the preheated oven for 40 minutes. Turn the potatoes and continue to cook until all sides are golden brown, about 25 minutes more.

POTATO SALAD WITH GARLIC MAYONNAISE AND CHIVES

Steps:

• In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, 15 to 20 minutes. Drain potatoes and cool until they can be handled.
• While potatoes are cooling, in a large bowl whisk together garlic paste, 3 1/2 tablespoons lemon juice, mayonnaise, and hot water.
• Peel potatoes and cut in half. Add potatoes and chives to dressing and toss well. Season salad with additional lemon juice and salt and pepper. Salad may be made 1 day ahead and kept chilled, covered. Before serving, toss salad with 1 to 2 tablespoons water to moisten dressing.
• Serve salad at room temperature.

POTATO SALAD WITH LEMON, GARLIC AND PASTRAMI

Steps:

• Place the potatoes in a large pot of cold water. Bring the water to a boil, add 1 tbs of kosher salt then lower the heat and simmer for 20 minutes or until the potatoes are barely tender when pierced with a knife.
• Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 minutes, until tender but firm.
• Whisk together lemon juice, zest, olive oil, pressed garlic, salt and pepper together in a LARGE bowl.
• Dice the warm potatoes, add to the lemon mixture and toss gently to coat.
• Blend the vinegar, mustard, mayonnaise and herbs in a separate bowl.
• Add the celery, onion, pastrami and eggs to the potato mixture.
• Toss the vinegar blend over the potato salad and fold in gently until combined.
• Chill overnight.
• Bring to room temperature, toss and taste before serving. You might want to add a little more salt and pepper, depending on your taste.
• Enjoy!