Yukon Gold Garden Potato Salad With Apples And Herbs 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.

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.

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

YUKON GOLD GARDEN POTATO SALAD WITH APPLES AND HERBS



Yukon Gold Garden Potato Salad With Apples and Herbs image

Made with petite new potatoes, crisp red apple, and fresh garden herbs! A lovely alternative to regular potato salad, with the addition of tarragon and lovage! Lovage is a wonderful old-fashioned herb, very similar to celery, but a little stronger in taste and with a hint of anise -- a new addition to my herb garden and it is quickly becoming one of my favorites! You may substitute celery for the lovage, if you wish.

Provided by BecR2400

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs petite yukon gold potatoes, washed and scrubbed, but not peeled
1/3 cup mayonnaise
2 tablespoons onions, finely chopped
1 small red apple, chopped
4 tablespoons fresh lovage, chopped (stems and leaves, or use celery)
1/2 teaspoon celery seed (or lovage seeds)
2 teaspoons finely minced fresh tarragon (or 1 teaspoon dried tarragon)
1 tablespoon tarragon vinegar
2 hardboiled egg, chopped
salt and pepper, to taste
fresh tarragon, to garnish (optional, or fresh lovage)

Steps:

  • Bring unpeeled scrubbed potatoes to a boil in enough salted water to cover. Lower heat to a simmer and cook until potatoes test done with a fork, about 15 minutes.
  • Drain potatoes in a colander, and allow to cool. When cool, slice potatoes lengthwise and then into 1/4-inch slices.
  • Mix together the remaining ingredients in a large bowl. Add the sliced potatoes, stirring gently to combine. Garnish with a sprig of fresh tarragon or lovage.
  • Serve immediately, or cover and chill until serving time.

Nutrition Facts : Calories 221.9, Fat 6.2, SaturatedFat 1.2, Cholesterol 58.1, Sodium 118, Carbohydrate 37.9, Fiber 3.4, Sugar 5, Protein 5.1

HERB-VINEGAR POTATO SALAD



Herb-Vinegar Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Number Of Ingredients 0

Steps:

  • Mix 1 cup chopped mixed parsley, dill and chives, 1/2 cup chopped shallots, 6 tablespoons each white wine vinegar and olive oil, and salt and pepper. Toss with 2 pounds boiled quartered new potatoes.

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

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