Warm Broccoli Di Rape And Yukon Gold Potato Salad Recipes

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YUKON GOLD POTATO SALAD



Yukon Gold Potato Salad image

Chopped scallions are sprinkled on a potato salad made with Yukon golds.

Categories     side dish     potatoes     potato salad     barbecue     summer recipes     picnic recipes

Yield 8

Number Of Ingredients 10

8 medium Yukon gold potatoes
1 1/4 c. mayonnaise
2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1 tbsp. Chopped fresh dill
Freshly ground pepper
3 celery stalks
1 1/2 c. finely chopped Vidalia onion
3 scallions
6 hard-boiled large eggs

Steps:

  • Put potatoes in a large pot of salted water; bring to a boil. Cook until just tender, 20 to 25 minutes. Drain; let cool.
  • Stir together mayonnaise, lemon juice, mustard, and dill; season with salt and pepper. Peel potatoes; cut into 1-inch chunks. Fold into mayonnaise mixture. Fold in celery, onion, scallions, and eggs (reserving some scallions for garnish). Refrigerate, covered, until ready to serve.

WARM DIJON POTATO SALAD



Warm Dijon Potato Salad image

A tangy take on LaVerne Kaeppel's original recipe; this one has more dressing and a bit of a kick!

Provided by MommyKirsten

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 11

5 red potatoes
½ cup reduced-fat mayonnaise
2 tablespoons grated Parmesan cheese
1 ½ tablespoons Dijon mustard
4 teaspoons cider vinegar
½ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon paprika
½ red onion, thinly sliced
2 green onions, chopped

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cut into cubes.
  • Combine mayonnaise, Parmesan cheese, Dijon mustard, vinegar, cayenne pepper, salt, black pepper, and paprika in a large bowl. Add potatoes, red onion, and green onions; gently toss to combine.

Nutrition Facts : Calories 155.3 calories, Carbohydrate 24.1 g, Cholesterol 6.3 mg, Fat 5.6 g, Fiber 2.6 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 344.8 mg, Sugar 2.4 g

WARM BROCCOLI AND POTATO SALAD



Warm Broccoli and Potato Salad image

A warm salad that can be enjoyed anytime of the year. Feel free to experiment with the dressing! Stacey

Provided by Stacey Sweet

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb potato, cut into chunks
1 1/2 cups broccoli
5 tablespoons olive oil
1 onion, cut into thin wedges
12 slices bacon
1 tablespoon white wine vinegar
1 tablespoon coarse grain mustard

Steps:

  • Boil potatoes in salted boiling water for 5 minutes.
  • Add broccoli to boiling potatoes and continue to cook for an additional 3 minutes drain broccoli and potatoes, seperate.
  • Heat 2 tbsp of olive oil in a pan.
  • Add onion and potatoes and cook for 8-10 minutes or until golden.
  • Cook bacon in frying pan and drain off excess grease with paper towels.
  • Add broccoli to the pan with the potatoes and warm thoroughly; transfer to a salad bowl.
  • Combine remaining olive oil, wine vinegar and mustard to the pan that was used for the onion and potatoes, stirring until warm.
  • Pour over the vegetables and toss gently to mix.
  • Serve with bacon on top.

Nutrition Facts : Calories 571.2, Fat 47.8, SaturatedFat 12.6, Cholesterol 46.2, Sodium 585.7, Carbohydrate 25.3, Fiber 3.8, Sugar 2.6, Protein 11.4

BROCCOLI AND POTATO SALAD



Broccoli and Potato Salad image

Make and share this Broccoli and Potato Salad recipe from Food.com.

Provided by daisygrl64

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 small head broccoli, cooked
2 large potatoes, cooked in skins, peeled and diced
1 celery, stalk sliced
2 tablespoons wine vinegar
6 tablespoons olive oil
1 tablespoon fresh parsley, chopped
salt, to taste
black pepper, to taste
paprika

Steps:

  • cut cooked broccoli into florets and place in large bowl. add the potatoes and celery.
  • mix vinegar, oil, salt and pepper together in small bowl. pour over broccoli and toss to evenly coat.
  • season with salt, pepper and paprika.
  • sprinkle with parsley and serve.

WARM POTATO-BROCCOLI SALAD



Warm Potato-Broccoli Salad image

Provided by Marian Burros

Categories     easy, quick, side dish

Time 15m

Yield 2 servings

Number Of Ingredients 7

12 ounces new potatoes
16 ounces whole broccoli or 8 ounces ready-cut broccoli florets (3 1/2 to 4 cups)
1 large scallion
2 teaspoons toasted sesame oil
2 tablespoons rice vinegar
1/8 teaspoon salt
Freshly ground pepper to taste

Steps:

  • Scrub potatoes; do not peel. Cut into half-inch chunks. Cover with water, and cook about 5 minutes.
  • Cut up whole broccoli into bite-size florets. Add to potatoes, and cook about 5 minutes.
  • Wash, trim and cut scallion into small pieces.
  • As soon as potatoes and broccoli are cooked, drain and set aside.
  • In serving bowl, mix oil and vinegar. Add potatoes, broccoli and scallions, and stir well. Season with salt and pepper.

Nutrition Facts : @context http, Calories 217, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 5 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 194 milligrams, Sugar 2 grams

WARM BROCCOLI DI RAPE AND YUKON GOLD POTATO SALAD



Warm Broccoli di Rape and Yukon Gold Potato Salad image

Provided by Lidia Matticchio Bastianich

Categories     Salad     Leafy Green     Potato     Vegetable     Side     Quick & Easy     Dinner     Family Reunion     Potluck

Yield Makes 6 servings

Number Of Ingredients 5

1 1/2 to 2 pounds broccoli di rape
1 pound Yukon Gold potatoes, any size
1/4 teaspoon or more salt
4 tablespoons extra-virgin olive oil
dried peperoncino (hot red pepper flakes)

Steps:

  • Rinse and trim the broccoli di rape; cut the peeled stems into 4- or 5-inch lengths. Peel the potatoes, and cut into 1-inch cubes. Put the cubes in a pot with cold water to cover by several inches, and heat to a boil. Cook uncovered for about 5 minutes, then lay the greens and peeled stems on top of the potatoes, cover the pot, and cook for 5 minutes more.
  • Lift out the broccoli di rape and potatoes with a spider or other strainer, and lay them in a colander. Sprinkle about half the salt over the hot vegetables, let them drain and cool for a minute or two, then turn them into a mixing bowl. Drizzle the olive oil all over the pieces, and toss gently. Sprinkle on more salt and peperoncino to taste (I use 1/4 teaspoon pepper flakes, or even more, when I'm making this at home). Toss, taste, and adjust the seasoning.
  • Serve on a big warm platter, or put portions on warm salad plates.

GOLDEN POTATO SALAD



Golden Potato Salad image

Yukon Gold potatoes and grainy mustard will make this tasty golden potato salad recipe stand out among your favorite summer cookout sides.

Provided by Diana Rattray

Categories     Side Dish     Dinner     Lunch     Salad

Time 35m

Yield 6

Number Of Ingredients 11

For the Salad:
1 teaspoon salt
2 pounds Yukon Gold potatoes , washed, cut in 1/2-inch to 1-inch cubes
1/2 cup diced celery
4 hard-cooked eggs , chopped
1/4 cup finely chopped onion, optional
For the Dressing:
1 cup mayonnaise
1/2 teaspoon salt
1 to 2 tablespoons grainy mustard
2 teaspoons dill relish

Steps:

  • Gather the ingredients.
  • Put the cubed potatoes in a medium saucepan and cover them with water. Add 1 teaspoon of salt and bring to a boil over high heat.
  • Cover, reduce heat to medium and continue boiling for about 12 to 15 minutes until potatoes are fork-tender. Drain the water and cool the potatoes completely (about 30 minutes).
  • In a large bowl, combine the cooled potatoes with the celery, chopped eggs, and optional onion.
  • Combine 3/4 cup of the mayonnaise, 1/2 teaspoon salt, 1 tablespoon of mustard, the dill relish, and pepper.
  • Gently stir the mayonnaise mixture into the potato mixture. Add more of the remaining mayonnaise and mustard as needed, for flavor and texture.
  • Chill until serving time. Chilling for a couple of hours allows the flavors to develop and combine.

Nutrition Facts : Calories 446 kcal, Carbohydrate 33 g, Cholesterol 140 mg, Fiber 4 g, Protein 9 g, SaturatedFat 5 g, Sodium 894 mg, Sugar 3 g, Fat 31 g, ServingSize 4 to 6 Servings, UnsaturatedFat 0 g

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