Tourned Steamed Potatoes Recipes

STEAMED POTATOES

Steamed Potatoes image

Here's how to make steamed potatoes: an easy side dish that's bursting with flavor! Mix with butter and garlic for a tasty simple side.

Provided by Sonja Overhiser

Categories Side dish

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

1 1/2 pounds small potatoes (new potatoes or baby potatoes*)
2 tablespoons butter, cut into pieces (or vegan butter or olive oil)
1 small garlic clove (optional)
1 tablespoon minced fresh parsley
1/2 teaspoon kosher salt
Fresh ground black pepper

Steps:

Wash the baby potatoes. Cut any larger potatoes in half to match the size of the smaller potatoes.
Add 1 inch of water and a large pinch of salt to a large pot. Add the steamer basket to the pot and bring the water to a boil.
Once boiling, reduce the heat slightly, add the potatoes and cover the pot. Steam the potatoes for 10 to 15 minutes*, until tender when pierced with a fork.
Place the warm steamed potatoes in a bowl and mix with the butter, minced garlic, minced parsley, kosher salt, and fresh ground pepper. Serve warm. Leftovers last up to 5 days refrigerated.

BASIC POTATO SALAD

Basic Potato Salad image

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

Ingredients

3 pounds waxy potatoes (such as Yukon gold or new), scrubbed and cut into 3/4-inch cubes
1/3 cup white-wine vinegar
4 scallions, white part minced, green part thinly sliced
Coarse salt
Ground pepper
3/4 cup light mayonnaise

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

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