Best Lemon Garlic And Chili Potato Salad Recipes

POTATO SALAD WITH LEMON, GARLIC AND PASTRAMI

Potato Salad With Lemon, Garlic and Pastrami image

Every time I take out my recipe to make this, my mouth waters in anticipation. By tossing the diced warm potatoes with the lemon, garlic and olive oil mixture, the flavors really get into the potatoes and moistens them. This allows you to use less mayonnaise and eliminates the need for bacon fat. The pastrami more than makes up for the traditional bacon flavor. Cooking time does not include chilling time. This is best made the day before serving so the flavors can meld.

Provided by Karens Krazy Kitchen

Categories Potato

Time 1h25m

Yield 9 cups, 6-8 serving(s)

Number Of Ingredients 16

Ingredients

8 medium yukon gold potatoes, cut in half and peeled if you like
4 tablespoons lemon juice
1 lemon, zest of
4 tablespoons extra virgin olive oil
3 tablespoons garlic, pressed
kosher salt
pepper
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
3/4 cup mayonnaise
2 tablespoons fresh oregano, chopped
1 tablespoon fresh parsley, chopped
3 celery ribs, very finely chopped
1 medium onion, very finely chopped
1/4 lb pastrami, shaved at the deli counter
3 hard-boiled eggs, chopped

Steps:

Place the potatoes in a large pot of cold water. Bring the water to a boil, add 1 tbs of kosher salt then lower the heat and simmer for 20 minutes or until the potatoes are barely tender when pierced with a knife.
Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 minutes, until tender but firm.
Whisk together lemon juice, zest, olive oil, pressed garlic, salt and pepper together in a LARGE bowl.
Dice the warm potatoes, add to the lemon mixture and toss gently to coat.
Blend the vinegar, mustard, mayonnaise and herbs in a separate bowl.
Add the celery, onion, pastrami and eggs to the potato mixture.
Toss the vinegar blend over the potato salad and fold in gently until combined.
Chill overnight.
Bring to room temperature, toss and taste before serving. You might want to add a little more salt and pepper, depending on your taste.
Enjoy!

Nutrition Facts : Calories 440.1, Fat 22.9, SaturatedFat 4.1, Cholesterol 126.3, Sodium 458.3, Carbohydrate 49, Fiber 4.2, Sugar 5.3, Protein 11.6

LEMON VINAIGRETTE POTATO SALAD

Lemon Vinaigrette Potato Salad image

I developed this recipe for a friend who needed a potato salad that could withstand Fourth of July weather. The vinaigrette was a safe and delicious alternative to traditional mayonnaise-based potato salads. I've also substituted fresh thyme for the basil. Any fresh herbs would be great! -Melanie Cloyd, Mullica Hill, New Jersey

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 12 servings

Number Of Ingredients 10

Ingredients

3 pounds red potatoes, cut into 1-inch cubes
1/2 cup olive oil
3 tablespoons lemon juice
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1 tablespoon red wine vinegar
1 teaspoon grated lemon zest
3/4 teaspoon salt
1/2 teaspoon pepper
1 small onion, finely chopped

Steps:

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon zest, salt and pepper., Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving.

Nutrition Facts : Calories 165 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

LEMON AND GARLIC POTATO SALAD

Lemon and Garlic Potato Salad image

Make and share this Lemon and Garlic Potato Salad recipe from Food.com.

Provided by PinkCherryBlossom

Categories Potato

Time 30m

Yield 5 serving(s)

Number Of Ingredients 6

Ingredients

2 1/2 lbs red potatoes
1/2 cup chopped parsley
1 garlic clove, minced
2 lemons, juice of
1 tablespoon vegetable oil
salt and pepper, to taste their size

Steps:

Boil potatoes until tender, and cool.
Add remaining ingredients and mix well.
Chill and serve.

Nutrition Facts : Calories 190.2, Fat 3.1, SaturatedFat 0.5, Sodium 44.5, Carbohydrate 38, Fiber 4.1, Sugar 3.5, Protein 4.6

GARLICKY CILANTRO ROASTED POTATO SALAD

Garlicky Cilantro Roasted Potato Salad image

This is a great easy salad that's perfect for a summer potluck or side dish for grilling. I have made this many times and it has never failed me. (cook time include refrigerating)

Provided by Izzy Knight

Categories Potato

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs new potatoes, quartered
10 cloves fresh garlic
olive oil
salt and pepper
3/4 cup mayonnaise
1 tablespoon creole mustard
1 lemon, juice of
1/4 cup fresh cilantro leaves, washed and dried
4 hard-boiled eggs, sliced
1/2 small red onion, thinly sliced

Steps:

Preheat the oven to 400 degrees.
In a mixing bowl, toss the potatoes and garlic with a drizzle of olive oil.
Toss well.
Season with salt and pepper.
Place on a baking sheet and roast for 15 minutes, or until fork tender.
Remove from the oven and cool completely.
Using a mini food processor, combine the mayonnaise, mustard and lemon juice.
Process until smooth.
Season with salt and pepper.
Add the cilantro and continue to process until incorporated.
In a mixing bowl, toss the roasted potatoes and garlic, cilantro mayonnaise, sliced eggs, and red onions.
Mix well.
Season with salt and pepper.
Cover with plastic wrap and refrigerate for at least 2 hours.
Remove from the refrigerator and mix the salad.
Reseason with salt and pepper if needed.