Best Roast New Potato Salad With Caper Tarragon Dressing Recipes

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NEW POTATO SALAD



New Potato Salad image

Provided by Ina Garten

Categories     side-dish

Time 4h

Number Of Ingredients 10

3 pounds small red potatoes
Kosher salt
1 cup good mayonnaise
1/4 cup buttermilk, milk, or white wine
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Steps:

  • Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, 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 and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

POTATO SALAD WITH CAPERS AND ANCHOVIES



Potato Salad With Capers and Anchovies image

Serve this zesty room-temperature salad on its own with crisp lettuce or arugula leaves on the side, or to accompany meats from the grill, a roast chicken or any type of fish. The dressing is essentially a well-seasoned vinaigrette, enhanced with Dijon mustard, capers, a little garlic and a few chopped anchovies. Red onion, thyme leaves and chopped parsley complete the picture - in all, a very simple dish. Most important is to dress the potato slices very carefully with your hands, in order to coat them well and to keep them from breaking. It is a potato salad you'll grow to love, best eaten within hours of assembling (but perfectly serviceable the next day).

Provided by David Tanis

Categories     salads and dressings, vegetables, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Kosher salt and black pepper
2 pounds medium yellow-fleshed potatoes, like Yukon Gold or Yellow Finn
1/4 cup finely diced red onion
3 tablespoons red wine vinegar
2 garlic cloves, finely minced or grated
1 tablespoon chopped anchovy (about 4 fillets)
1 tablespoon small capers (or large capers, roughly chopped)
1 tablespoon Dijon mustard
1/4 cup extra-virgin olive oil
1 teaspoon thyme leaves
2 tablespoons chopped parsley
3 hard-boiled eggs (8- to 9-minute eggs), for garnish
A handful of arugula leaves, for garnish (optional)

Steps:

  • Bring a large pot of well-salted water to a boil. Add the potatoes and cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 20 minutes. Remove and let cool slightly.
  • While the potatoes are cooking, make the vinaigrette: In a small bowl, put the red onion, vinegar and a healthy pinch of salt. Stir together, then let sit for 10 minutes, so onion softens and pickles slightly. Add the garlic, anchovy, capers and mustard. Whisk in the olive oil. Season to taste with salt and pepper.
  • When the potatoes are cool enough to handle, remove the skins with a paring knife. Carefully slice 1/4-inch thick, or slightly thicker. Put the slices in a wide, low bowl and season lightly with salt. Pour the vinaigrette over. Using your hands, gently coat the potato slices with the vinaigrette, taking care not to break them. Set aside at room temperature to let the salad absorb the dressing.
  • Just before serving, add thyme leaves and parsley and gently toss the potato slices again. (Some of the vinaigrette will have settled to the bottom of the bowl.) Garnish with halved or quartered hard-cooked egg and arugula leaves, if using.

TARRAGON POTATO SALAD



Tarragon Potato Salad image

Provided by Ina Garten Bio & Top Recipes

Categories     side-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 10

2 pounds medium Yukon Gold potatoes (6 to 8 potatoes)
Kosher salt
1 cup good mayonnaise
2 tablespoons freshly squeezed lemon juice
2 tablespoons tarragon or white wine vinegar
1 teaspoon freshly ground black pepper
3 tablespoons chopped scallions, white and green parts
3 tablespoons minced red onion
2 tablespoons minced fresh tarragon leaves
2 tablespoons minced fresh dill

Steps:

  • Place the potatoes in a pot with enough water to cover them. Add 1 tablespoon of salt, bring to a boil, and simmer for 15 to 30 minutes, depending on the size of the potatoes, just until tender when pierced with a small knife or skewer. Drain in a colander. Put a kitchen towel over the colander and allow the potatoes to steam for 10 minutes. When cool enough to handle, peel the potatoes and slice 1/2 inch thick. Place the potatoes in a mixing bowl. Meanwhile, combine the mayonnaise, lemon juice, vinegar, 2 teaspoons salt, and the pepper. While the potatoes are still warm, pour the dressing over the potatoes and toss well. Add the scallions, red onion, tarragon, and dill and toss gently. Allow the salad to sit for at least 30 minutes for the flavors to develop. Sprinkle with salt and serve at room temperature.

TARRAGON POTATO SALAD



Tarragon Potato Salad image

Provided by Marian Burros

Categories     easy, quick, salads and dressings, side dish

Time 25m

Yield 2 servings

Number Of Ingredients 10

12 ounces tiny new potatoes
1 sprig fresh dill to yield 1 tablespoon chopped
1 sprig fresh parsley to yield 1 tablespoon chopped
2 teaspoons chopped capers
3 tablespoons low-fat sour cream
2 tablespoons nonfat yogurt
2 teaspoons tarragon vinegar
Few dashes cayenne pepper
Dash salt
Freshly ground black pepper

Steps:

  • Scrub potatoes, but do not peel. Bring to a boil in water to cover and cook until they are tender but firm, 10 to 20 minutes, depending on size.
  • Meanwhile, wash, dry and chop the dill and parsley; rinse capers, and chop. In bowl large enough to hold the potatoes, mix the dill, parsley and capers with the sour cream, yogurt, vinegar and cayenne pepper.
  • When potatoes are cooked, drain and cut into quarters and mix with the dressing. Season with salt and pepper, and serve.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 3 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 168 milligrams, Sugar 3 grams

ROASTED POTATO SALAD WITH CAPERS AND BALSAMIC VINEGAR



Roasted Potato Salad With Capers and Balsamic Vinegar image

Make and share this Roasted Potato Salad With Capers and Balsamic Vinegar recipe from Food.com.

Provided by dicentra

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 lbs russet potatoes, peeled and cut into 1 dice
1/4 cup olive oil
3 garlic cloves, minced
3 tablespoons balsamic vinegar
1/4 medium sweet onion, chopped
1 tablespoon capers, drained
1/4 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Preheat oven to 400*. In a medium bowl, toss diced potatoes with olive oil and garlic.
  • Place potatoes in a single layer on a large baking sheet. Roast for 20-25 minutes, tossing occasionally, until potatoes are tender.
  • Set aside to cool.
  • Transfer potatoes to a serving bowl. Toss with balsamic vinegar, onion, capers, salt and pepper. Serve at room temperature or chilled.

Nutrition Facts : Calories 301.5, Fat 13.8, SaturatedFat 1.9, Sodium 223.7, Carbohydrate 41.4, Fiber 5.3, Sugar 2.1, Protein 4.9

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