Warm Potato Salad With Celery Tomatoes And Chives Recipes

WARM POTATO SALAD

Steps:

• Pre-heat oven to 400°F.
• Place the potatoes on a baking sheet and roast them until tender, about 40 to 55 minutes. (check doneness by inserting a sharp knife).
• Meanwhile, make the vinaigrette by whisking together the vinegar, both mustards, pickles and pickle juice in a bowl large enough to hold the potatoes.
• Whisk in the olive oil and then the vegetable oil. Season with a healthy pinch of salt and pepper and then stir in the chives.
• Remove the potatoes from the oven and allow them to cool enough to handle.
• If desired, peel about half of them.
• Add the potatoes to the vinaigrette and using the back of a wooden spoon (or your fingers), break some of the potatoes up a little.
• Taste and add more salt and pepper, if desired.
• Serve warm or at room temperature.

POTATO SALAD WITH CHIVES

Steps:

• Place the potatoes into a pan, and fill with just enough water to cover. Bring to a boil, then simmer over low heat until tender, about 10 minutes. Drain, and cool under cold running water.
• In a large bowl, stir together the sour cream, mayonnaise, and 1/2 cup of chives. When the potatoes have cooled, stir them into this mixture. Season with salt and pepper. Garnish with remaining chives.

POTATO SALAD WITH CHIVES

Steps:

• Cook potatoes in boiling water in saucepan 18 to 20 min. or until tender; drain. Cool.
• Meanwhile, mix mayo, dressing and garlic until blended.
• Place potatoes in large bowl. Add mayo mixture and chives; mix lightly.

WARM DIJON POTATO SALAD

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.

WARM POTATO SALAD WITH CELERY, TOMATOES, AND CHIVES

Steps:

• Cover potatoes with salted cold water by 1 inch in a saucepan, then simmer until just tender, about 20 minutes.
• While potatoes are simmering, whisk together mayonnaise, oil, vinegar, garlic, chives, and salt and pepper to taste in a large bowl.
• Drain potatoes in a colander and cool 5 minutes. Add to dressing along with celery and tomatoes. Toss salad gently and season with salt and pepper

CREAMY TARRAGON AND CHIVE POTATO SALAD

Steps:

• Make the dressing for the potatoes by mixing the mayo, yogurt, herbs, garlic and onion powders, wine, mustard, and salt and pepper in a medium mixing bowl until well incorporated. Cover with saran wrap and refrigerate.
• Bring a large pot of salted water to a boil
• Chop your potatoes into 1/2 inch cubes
• Add them to the boiling water and reduce to a medium heat
• Boil the potatoes for 10-15 minutes, or until they are tender when you pierce them with a fork or knife
• Drain the potatoes in a colander. Let them cool, then toss with the dressing. Add celery (if using) and toss to incorporate.
• Put in fridge for at least one hour and serve.

TOMATO-POTATO SALAD WITH OLIVE VINAIGRETTE

Steps:

• Place the potatoes in a large pot; cover with water by 2 inches. Season generously with salt and bring to a boil. Reduce to a simmer and cook until the potatoes are tender, about 20 minutes. Drain the potatoes; let cool 15 to 20 minutes.
• Whisk the olive oil, vinegar, 1 teaspoon salt and a few grinds of pepper in a medium bowl; stir in the olives and diced celery. Halve the potatoes and transfer to a shallow bowl. Scatter the tomatoes over the potatoes, then drizzle with the vinaigrette. Scatter the celery leaves, basil and chives over the salad and season with salt and pepper.