Best Parslied Potato Salad Recipes
POTATO SALAD WITH PARSLEY
Potato salad made with an herbed oil and vinegar dressing - excellent for lunch boxes, picnics, and anyplace you want a lighter salad - and no mayo!
Provided by Anne Murphy
Yield 2
Number Of Ingredients 4
Steps:
- Cook potatoes in their skins.
- When cool enough to handle, quarter. Sprinkle 1 T vinegar over them, stir gently to distribute. Let cool completely, marinating in the vinegar.
- Mix remaining vinegar, 2 T oil, and parsley, let sit to meld.
- Cut potatoes into bite sized pieces. Toss with the dressing, adding up to another T of oil if you find it is needed. Chill before serving.
Nutrition Facts : Servingsize 1 serving, Calories 1226 kcal, Fat 29 g, SaturatedFat 4 g, Cholesterol 0 mg, Sodium 183 mg, Carbohydrate 204 g, Sugar 14 g, Protein 26 mg
SIMPLE LEMON PARSLEY POTATOES
For a simply delicious side dish, I often prepare these potatoes. I like the fact that there are few ingredients and they take such little time to prepare.-Dorothy Pritchett, Wills Point, Texas
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- Cook potatoes in boiling salted water until tender, about 15 minutes; drain. Combine butter, lemon juice and parsley; pour over the potatoes and stir gently to coat.
Nutrition Facts : Calories 150 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 84mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.
PARSLEY POTATO SALAD
From the American Heart Association. Cooking time includes estimated chilling time but does not include time to cook potatoes.
Provided by janem123
Categories Low Protein
Time 8m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a a large bowl, combine all ingredients excpet mayonnaise. Toss lightly, cover, and refrigerate for several hours.
- A few hours before serving, add mayonnaise and stir well. Cover and return salad to refrigerator until ready to serve.
Nutrition Facts : Calories 78, Fat 3.6, SaturatedFat 0.5, Cholesterol 3.5, Sodium 92.9, Carbohydrate 10.4, Fiber 1.4, Sugar 1.1, Protein 1.4
PARSLEY POTATOES
The fresh flavor of parsley is perfect with hot buttered potatoes-it adds a little extra zip. I used this recipe when I did all the cooking at our restaurant, and customers loved it.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6-8 servings.
Number Of Ingredients 4
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Combine butter and parsley; pour over the potatoes and toss to coat. Season with salt and pepper.
Nutrition Facts :
PARSLEY POTATOES
These potatoes are so good and are great with rib eye steaks.
Provided by Hallie Guilfoyle
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Peel a strip of skin from around the center of each potato, place the potatoes in cold water. Set aside.
- Heat oil in a large skillet over medium high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil.
- Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender.
- Remove potatoes with a slotted spoon to a serving bowl. Sprinkle the black pepper into the skillet and stir.. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.
Nutrition Facts : Calories 134.2 calories, Carbohydrate 23.5 g, Cholesterol 0.4 mg, Fat 2.9 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 272.5 mg, Sugar 1.9 g
PARSLIED POTATO SALAD
Provided by Molly O'Neill
Categories salads and dressings, side dish
Time 20m
Yield 25 servings
Number Of Ingredients 13
Steps:
- Cook the potatoes in salted boiling water until tender, about 10 minutes. Drain. Put onions, fennel, parsley and zest in a large serving bowl. Place all dressing ingredients, except the Italian parsley, in a blender and emulsify, about 30 seconds. Add the Italian parsley incrementally and process until liquefied and bright green. When the potatoes are cool, add them to the other vegetables. Pour on the dressing and blend well. (Salad and dressing can be made a day ahead.)
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 20 grams, Carbohydrate 37 grams, Fat 23 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 620 milligrams, Sugar 3 grams, TransFat 0 grams
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