SOHO CHARCUTERIE POTATO SALAD WITH WHITE WINE
Make and share this Soho Charcuterie Potato Salad With White Wine recipe from Food.com.
Provided by carrie sheridan
Categories < 60 Mins
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, cover the potatoes with about 4 quarts water, 4 t salt and bring water to a boil.
- Lower the flame so that the potatoes cook at a medium simmer until they are easily pierced with a fork, approximately 20 minutes.
- Drain and rinse briefly under cool water for 1 minute.
- While the potatoes are still warm, cut them into thirds and add the remaining ingredients except for the scallions and herbs.
- IT IS IMPORTANT TO ADD THE DRESSING WHILE THE POTATOES ARE STILL WARM SO THAT THE FLAVORS ARE ABSORBED.
- Add the scallions and herbs after the salad has cooled or they will discolor.
- Serve at room temperature or chilled.
Nutrition Facts : Calories 249.5, Fat 12.6, SaturatedFat 1.6, Sodium 1901.1, Carbohydrate 30.6, Fiber 3.9, Sugar 1.5, Protein 3.6
BASIC POTATO SALAD
Combining the potatoes with the vinegar mixture while they're still hot allows them to absorb it all for a more flavorful salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h40m
Number Of Ingredients 6
Steps:
- Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.
- Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
- Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
- Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.
- Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.
Nutrition Facts : Calories 196 g, Fat 7 g, Fiber 3 g, Protein 5 g
HOT POTATO SALAD WITH WHITE WINE
Steps:
- Bring enough water to a boil to cover the potatoes when they are added. Add potatoes and salt. Bring to a boil and cook until the potatoes are tender but not mushy, about 20 minutes. Drain. While they are still hot, cut them into slices 1/4 inch thick. There should be about 5 1/2 cups.
- Put the hot potato slices in a deep skillet or kettle and add the oil, shallots and parsley. Place the skillet on the stove and cook, stirring gently, about 1 minute. Add the wine, pepper and vinegar, then stir. Serve.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 17 grams, Carbohydrate 25 grams, Fat 19 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 523 milligrams, Sugar 2 grams, TransFat 0 grams
POTATO SALAD WITH WHITE WINE
Provided by Pierre Franey
Categories easy, salads and dressings, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 200 degrees.
- Rinse potatoes and place them in a large saucepan with cold water to cover. Bring to a boil and simmer for 20 minutes or longer, depending on the size. Do not overcook.
- Drain potatoes, and when they are cool enough to handle, peel them and cut them into 1/4-inch slices. Place them in a heat-proof mixing bowl. Sprinkle with salt and pepper, wine and oil. Toss while warm. Cover bowl with foil. Place it in oven briefly to warm through. Turn into a serving dish and serve while warm.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 11 grams, Carbohydrate 30 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 461 milligrams, Sugar 1 gram
FRENCH POTATO SALAD WITH WHITE WINE AND CELERY LEAVES
Steps:
- Place the potatoes in a stockpot, and add enough cold water to cover by 4 inches. Bring to a boil over high heat, and add salt; reduce heat, and cook until the potatoes are easily pierced with a fork, about 20 minutes. Drain; let cool slightly. Peel the potatoes, and cut into quarters or eighths.
- Meanwhile, in a large serving bowl, combine the shallots with the wine and vinegar. While still warm, add the potatoes to the bowl; season with salt and pepper. Drizzle in the oil; toss to coat. Sprinkle with the celery leaves, and serve immediately.
SIMPLE PARISIAN-STYLE POTATO SALAD
A simple and fresher version of potato salad that's perfect for summer cookouts, picnics, or anytime you want a delicious side dish.
Provided by lutzflcat
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Place the potatoes in a large saucepan and cover by 1 inch with water. Season with salt. Add bay leaf and bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes can be easily pierced with a knife, 12 to 15 minutes. Do not overcook.
- Meanwhile, whisk olive oil, white wine vinegar, Dijon mustard, salt, and pepper in a small bowl together until emulsified.
- Drain cooked potatoes in a colander and cool until just warm enough to handle. Cut the potatoes into 1/2-inch slices and transfer to a large bowl.
- Drizzle vinaigrette over potatoes, gently tossing to coat. Add shallots and parsley and toss lightly to combine.
- Set the potato salad aside for about 10 minutes, allowing the flavors to meld. Taste and adjust seasoning if needed. Serve warm or at room temperature.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 28.6 g, Fat 9.5 g, Fiber 2.5 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 31.7 mg, Sugar 0.2 g
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