Best Herb Vinaigrette Potato Salad Recipes
HERB-VINAIGRETTE POTATO SALAD
This is a great way to celebrate early produce from the garden. To add some more crunch, sprinkle with croutons. -Debra Keil, Owasso, Oklahoma
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 12
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Remove potatoes with a slotted spoon; cool. Return water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., Transfer potatoes and asparagus to a large bowl; add radishes, green onions and herbs. In a small bowl, whisk vinaigrette ingredients until blended. Pour over potato mixture; toss gently to coat. Serve at room temperature or chilled. Stir before serving.
Nutrition Facts : Calories 213 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 147mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED RED POTATO SALAD WITH HERB VINAIGRETTE
This is a break from potato salads dressed with mayonnaise, and much tastier!
Yield makes 6 servings
Number Of Ingredients 13
Steps:
- Position the oven racks so that they are evenly spaced, with one rack in the center of the oven. Preheat the oven to convection roast at 425°F. Cover a baking sheet or shallow roasting pan with foil and coat with nonstick spray.
- In a large bowl, toss the potatoes with the olive oil and rosemary. Spread in an even layer on the prepared roasting pan. Sprinkle with salt and pepper. Roast on the center rack for 15 to 20 minutes, turning once, until the potatoes are golden brown on the edges and fork-tender. Cool.
- Return the potatoes to the large bowl and toss with the green onions, celery, and bell pepper until mixed.
- Whisk together the mustard, vinegar, garlic, and extra virgin olive oil in a small bowl until well blended. Pour the dressing over the salad and toss to combine. Put in a serving dish and sprinkle with the parsley.
POTATO SALAD WITH HERB VINAIGRETTE
Steps:
- Put potatoes in medium pot; add enough water to cover them and a pinch of salt. Bring to a boil over high heat, then reduce the heat to meduim-high and simmer until potatoes are fully tender, about 10 mins. Meanwhile, put the basil, parsley, lemon juice, balsamic vinegar, garlic, evoo, tahini, and maple syrup in blender; season with salt and pepper. Process until the herbs and garlic are finely chopped. Drain potatoes and rinse with cold water to stop the cooking. Transfer the potatoes to a large bowl, add the vinaigrette and toss to combine. Taste and adjust the seasoning, and serve at room temp or refrigerate before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love