Potatosaladwithherbygarlicyogurtdressing Recipes

GARLICKY OLIVE OIL POTATO SALAD

Steps:

• Scrub and cube potatoes (peel them if you want-- I don't), then place in large pot with water to cover.
• Bring to boil and cook just until soft, when you can pierce them with a fork. This won't take very long, so keep an eye on it! I don't like my potatoes too mushy.
• Drain potatoes well.
• Mix dressing ingredients and pour over potatoes; chill until serving time.

HERB POTATO SALAD

Steps:

• Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, 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 to 20 minutes, until tender but firm.
• Meanwhile, in a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
• When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the onion, tarragon and parsley, and salt and pepper to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

ROASTED PURPLE POTATO KALE SALAD WITH YOGURT DRESSING

Steps:

• Preheat oven to 400°F.
• Toss potatoes in 2 tsps mustard oil and spread on baking sheet. Bake 35 minutes or until tender.
• Turn off oven. Sprinkle kale over potatoes and return to oven for 5 minutes. The remaining heat will wilt the kale.
• Mix yogurt, remaining oil, Dijon mustars, dill, green onions, salt, pepper and lemon juice in a medium bowl. Chill in fridge.
• Remove potatoes and kale from oven and allow to cool 15 minutes.
• Combine yogurt mixture with kale and potatoes.
• Enjoy!

POTATO SALAD WITH HERBY GARLIC-YOGURT DRESSING

Steps:

• Boil potatoes whole (cut them in half if your potatoes are medium sized) for 25 minutes.
• Let cool to handle, then cut in quarters.
• Combine yogurt, garlic, lemon juice, Worcestershire Sauce, dry mustard, sugar, cayenne pepper, herbs and salt and pepper to taste.
• Carefully mix into still-warm potatoes.
• Refrigerate, covered, at least an hour before serving; preferably 8 hours.