Best Peasant Potato Salad Recipes

Peasant Potato Salad With Harissa Vinaigrette image

Provided by Susie D

Categories Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

3 cups assorted potatoes, 1/2-inch dice (Yukon, purple, red bliss, or fingerling)
1 cup butternut squash, 1/2-inch dice
1/2 cup blanched green beans, cut into 1/4-inch rounds
1/2 cup sweet pepper, 1/4-inch dice (red, yellow and or or orange)
1/4 cup kalamata olive, slivered
1/4 cup scallion, thinly sliced
1/4 cup chopped mixed herbs (parsley, thyme, mint and or or basil)
1 small shallot, roughly chopped
2 garlic cloves
1/4 cup harissa (Middle Eastern chili paste available in tubes or jars)
1 tablespoon Dijon mustard
1/4 cup rice wine or 1/4 cup champagne vinegar
3/4 cup olive oil
salt and pepper, to taste

Steps:

For the potatoes: Cook potatoes in generously salted water until tender. Rinse and cool on sheet pan. While potatoes are cooking, toss butternut squash in 1 tablespoon olive oil and pan sear until tender.
Prepare vinaigrette and remaining vegetables. In a large bowl, combine potatoes, vegetables, olives, scallions and herbs. Toss gently to combine. Drizzle potato mixture with enough dressing to coat potatoes and vegetables. Adjust seasoning with salt and pepper to taste. Chill or serve room temperature.
For the vinaigrette: In a blender or food processor, add shallots, garlic, harissa paste, Dijon and vinegar. Process until smooth. Slowly pour in oil while blender is running to create an emulsion. Season with salt and pepper.

Peasant Potato Salad image

Provided by redjonesy

Categories Potato

Time 45m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 11

3 cups potatoes, 1/2-inch dice
1/2 cup green beans, cut into 1 inch pieces and blanched
1/2 cup sweet pepper, 1/4-inch dice (red, yellow and or or orange)
1/4 cup scallion, thinly sliced
1/4 cup mixed herbs, chopped (parsley, thyme, tarragon and or basil)
1 small shallot, roughly chopped
2 garlic cloves
1 tablespoon Dijon mustard
1/4 cup rice wine or 1/4 cup champagne vinegar
3/4 cup olive oil
salt and pepper, to taste

Steps:

Cook potatoes in generously salted water until tender. Rinse and cool on sheet pan.
While potatoes are cooking, prepare vinaigrette and vegetables (blanch green beans, dice peppers, and chop herbs).
To prepare the vinaigrette:In a blender or food processor, add shallots, garlic, Dijon and vinegar. Process until smooth. Slowly pour in oil while blender is running to create an emulsion. Season with salt and pepper.
In a large bowl, combine potatoes, vegetables, olives, scallions and herbs. Toss gently to combine. Drizzle enough dressing to coat potatoes and vegetables. Adjust seasoning with salt and pepper to taste.
Chill or serve room temperature.

Nutrition Facts : Calories 482.7, Fat 40.8, SaturatedFat 5.7, Sodium 52.8, Carbohydrate 24.4, Fiber 3.6, Sugar 2.1, Protein 3.2