Best Potato And Romaine Salad With Creamy Dijon Dressing Recipes

Romaine Salad With a Creamy Dill Dressing image

Provided by diner524

Time 10m

Yield 12 serving(s)

Number Of Ingredients 13

8 cups torn romaine lettuce
1 medium cucumber, sliced
1 cup cherry tomatoes, halved
1 small red onion, sliced and separated into rings
1/2 cup evaporated milk
1/2 cup vegetable oil
3 -4 tablespoons cider vinegar
2 teaspoons fresh dill, minced
1/2 teaspoon onion salt
1/2 teaspoon dried onion, minced
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/8 teaspoon pepper

Steps:

In a large salad bowl, toss the romaine, cucumber, tomatoes and onion.
In a jar with a tight-fitting lid, combine the dressing ingredients; cover and shake well. Serve with salad. Refrigerate any leftover dressing.

Potato and Romaine Salad with Creamy Dijon Dressing image

Yield Serves 6

Number Of Ingredients 17

For dressing
3 tablespoon Dijon mustard
2 tablespoons water
1 tablespoon white wine vinegar
1 teaspoon salt
1 teaspoon ground pepper
1 1/4 cups olive oil
2 tablespoons chilled whipping cream
2 tablespoons chopped fresh basil or 2 teaspoons dried
1 tablespoon chopped fresh parsley
For salad
2 pounds red-skinned potatoes
5 tablespoons cider vinegar
1/4 cup olive oil
2 tablespoons white wine vinegar
1 large head romaine lettuce, coarsely chopped
2 tablespoons drained capers

Steps:

Make dressing:
Blend first 5 ingredients in processor. With machine running add oil in slow steady stream. Add cream; blend mixture until thick and creamy. Mix in herbs. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using, thinning with water if dressing becomes too thick.)
Make salad:
Cook potatoes in large pot of boiling water until tender, abut 30 minutes. Drain and cool. Peel potatoes. Cut into 1/3-inch-thick slices. Transfer potatoes to large bowl. Sprinkle with cider vinegar. (Can be made 4 hours ahead. Let stand at room temperature.)
Whisk oil and vinegar in another large bowl. Add lettuce and toss to coat. Add capers to potatoes. Mix enough dressing into potatoes to coat. Spoon potatoes atop greens and serve.