Yukon Gold Garden Potato Salad With Apples And Herbs Recipes

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YAM AND YUKON GOLD POTATO SALAD



Yam and Yukon Gold Potato Salad image

Make and share this Yam and Yukon Gold Potato Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Yam/Sweet Potato

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 12

2 1/2 lbs medium-orange fleshed yams, peeled and cut into 1 1/2 inch chunks
1 1/4 cups olive oil, plus
2 tablespoons olive oil, divided (not extra-virgin)
3 lbs medium yukon gold potatoes, scrubbed but unpeeled
1/4 cup fresh lemon juice, plus
2 tablespoons fresh lemon juice
1 1/2 teaspoons dry mustard
1 1/4 teaspoons salt
1/2 teaspoon fresh ground black pepper
4 celery ribs, chopped
4 scallions, chopped
1/4 cup cilantro or 1/4 cup parsley

Steps:

  • In a mixing bowl, toss the yam chunks with 2 tablespoons of oil.
  • Spread potatoes out on a rimmed baking sheet.
  • Bake in a 400° oven (rack positioned in the center of the oven) and stir occasionally for about 45 minutes or until the chunks are tender when pierced with a knife; cool completely.
  • Meanwhile, place the Yukon potatoes in a large Dutch oven of lightly salted water; cover.
  • Brint to a boil over high heat. Lower the heat to medium and cook for about 25 minutes or until potatoes are tender enought ot be pierced with a sharp knife.
  • Drain and rinse under cold water until they are cool enough to handle.
  • Peel and cut potatoes into 1 1/2 inch chunks.
  • In a blender, add the lemon juice, mustard, salt, and pepper; with the blender running, add in the remaining oil to make a thick vinaigrette.
  • In a big mixing bowl, mix together the yams, potatoes, celery, scallions, and mint.
  • Toss with about 3/4 of the vinaigrette.
  • Cover the salad and remaining vinaigrette; refrigerate until the salad is well chilled.
  • Right before ready to serve, toss the salad with the remaining vinaigrette; season to taste with salt and pepper.
  • Serve cold.

Nutrition Facts : Calories 435.6, Fat 25.2, SaturatedFat 3.5, Sodium 267, Carbohydrate 50.7, Fiber 6.3, Sugar 2, Protein 3.9

GREEN BEAN & BABY YUKON GOLD WARM POTATO SALAD



Green Bean & Baby Yukon Gold Warm Potato Salad image

Assemble warm and serve immediately or mix the dressing with the potatoes and refrigerate the beans separately and assemble shortly before serving to keep the beans green.

Provided by monicawf

Categories     Potato

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 lbs baby yukon gold potatoes
12 ounces fresh green beans (I use bagged pre-nipped from the produce case)
2 tablespoons Dijon mustard
1/2 cup bottled italian or red wine and vinegar salad dressing (Preferably 7 Seas or what you like)
1 minced shallots or 1 very small yellow onion
1/2 teaspoon italian seasoning
1/2 teaspoon tarragon
bacon, crumbles (to garnish, crisp)

Steps:

  • Halve or quarter potatoes depending on size.
  • Steam Potatoes for about 15 minutes until tender.
  • Steam green beans until crisp-tender (4-5 minutes).
  • Shock green beans in ice water to stop cooking process.
  • Whisk Mustard, dressing, herbs and shallot in small bowl.
  • In large bowl toss potatoes, green beans and dressing.
  • Top with bacon crumbles (if using).
  • Serve & enjoy.

Nutrition Facts : Calories 373.4, Fat 16.2, SaturatedFat 2.9, Sodium 99.2, Carbohydrate 54.1, Fiber 7.2, Sugar 4.2, Protein 6.3

YUKON GOLD POTATO AND ARTICHOKE SALAD



Yukon Gold Potato and Artichoke Salad image

Categories     Salad     Potato     Vegetarian     Lunch     Lemon     Artichoke     Spring     Vegan     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 19

SALAD
8 medium Yukon Gold potatoes (about 2 3/4 pounds)
1 lemon, halved
4 large artichokes
1 2/3 cups water
1/3 cup olive oil
1/3 cup dry white wine
6 whole black peppercorns
6 coriander seeds
2 fresh thyme sprigs or 1/2 teaspoon dried
1/2 red onion, very thinly sliced
3 green onions, thinly sliced diagonally
1 tomato, peeled, seeded, chopped
10 black brine-cured olives (such a Niçois or Kalamata), pitted, chopped
6 fresh basil leaves, thinly sliced
DRESSING
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
3/4 cup olive oil

Steps:

  • FOR SALAD:
  • Cook potatoes in large pot of boiling salted water until just tender, about 22 minutes. Drain well. Cool. Cut into 1-inch pieces.
  • Halfway fill large bowl with cold water. Squeeze in juice from half of lemon. Cut second lemon half in half. Cut off stem from 1 artichoke and rub exposed area with cut side of lemon piece. Starting from base of artichoke, bend each leaf back and snap off where leaf breaks naturally. Continue until light green leaves are exposed. Cut off top 2 inches of artichoke above heart. Using small sharp knife, cut off all dark green areas. Cut artichoke heart into quarters. Rub all cut surfaces with lemon piece. Cut out choke and pink inner leaves from each section and discard. Place artichoke heart sections in water with lemon juice. Repeat with remaining artichokes.
  • Combine 1 2/3 cups water, olive oil, wine, peppercorns, coriander and thyme in heavy large saucepan and bring to boil. Drain artichokes. Add to saucepan. Cook until tender, about 15 minutes. Drain. Cool. Cut into slices. (Potatoes and artichokes can be made 1 day ahead. Cover separately and refrigerate.)
  • Mix potatoes, artichoke slices, red onion, green onions, tomato, olives and basil in large bowl.
  • FOR DRESSING:
  • Mix lemon juice and mustard in medium bowl. Gradually whisk in olive oil. Mix into salad. Season to taste with salt and pepper.

SUPER DELUXE GARDEN POTATO SALAD



Super Deluxe Garden Potato Salad image

This is truly my own creation. I despised traditional potato salads lacking in color and flavor. My aunt inspired me with hers and then I took it to another level! If you love plenty of vegetables, dijon mustard, bacon and hard-boiled eggs then please give this one a try!

Provided by Harley Seashell Pri

Categories     Low Protein

Time 35m

Yield 10 serving(s)

Number Of Ingredients 12

10 red potatoes, scrubbed clean
1 cup mayonnaise
1/2 cup Dijon mustard
1/2 teaspoon dried rosemary
fresh coarse ground black pepper, to taste
salt, to taste
2 radishes, sliced
2 stalks celery, sliced
2 carrots, grated
1 small onion, chopped
3 slices bacon, fried crisp
2 hard-boiled eggs, chopped

Steps:

  • Chunk the potatoes, leaving the skins on.
  • Boil in salted water until fork-tender about 15 minutes.
  • Drain well.
  • In a large bowl combine the potatoes with the rest of the ingredients, more or less to your liking.
  • There are no strict rules here.
  • Just really good potato salad.
  • Oh, and BTW, this stuff tastes even better the next day!
  • I wonder why--.

POTATO SALAD



Potato Salad image

Provided by Tyler Florence

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

2 pounds small Yukon gold potatoes
2 large eggs
Kosher salt
1/2 bunch sliced scallions, white and green parts
2 tablespoons drained capers
2 cups mayonnaise
1/4 cup Dijon mustard
1/4 cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles
1/2 small red onion, chopped
2 tablespoons chopped fresh flat-leaf parsley
1/2 bunch dill, chopped
1/2 lemon, juiced
Freshly ground black pepper
Extra-virgin olive oil, for drizzling

Steps:

  • Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.
  • Reserve some scallion greens and capers for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper. Drizzle with a little olive oil before serving.

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