YUKON GOLD GARDEN POTATO SALAD WITH APPLES AND HERBS
Made with petite new potatoes, crisp red apple, and fresh garden herbs! A lovely alternative to regular potato salad, with the addition of tarragon and lovage! Lovage is a wonderful old-fashioned herb, very similar to celery, but a little stronger in taste and with a hint of anise -- a new addition to my herb garden and it is quickly becoming one of my favorites! You may substitute celery for the lovage, if you wish.
Provided by BecR2400
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring unpeeled scrubbed potatoes to a boil in enough salted water to cover. Lower heat to a simmer and cook until potatoes test done with a fork, about 15 minutes.
- Drain potatoes in a colander, and allow to cool. When cool, slice potatoes lengthwise and then into 1/4-inch slices.
- Mix together the remaining ingredients in a large bowl. Add the sliced potatoes, stirring gently to combine. Garnish with a sprig of fresh tarragon or lovage.
- Serve immediately, or cover and chill until serving time.
Nutrition Facts : Calories 221.9, Fat 6.2, SaturatedFat 1.2, Cholesterol 58.1, Sodium 118, Carbohydrate 37.9, Fiber 3.4, Sugar 5, Protein 5.1
GOLDEN APPLE POTATO SALAD
This is a wonderful variation on an American summertime standby. Since Idaho is the potato state and a lot of apples are also grown here, I thought this would be an excellent recipe to represent my area.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Meanwhile, in a small bowl, combine the mayonnaise, yogurt, vinegar, mustard, garlic and salt. , Peel warm potatoes and slice into a large bowl; add the bacon and onion. Pour dressing over potato mixture; gently toss to coat. Fold in apples. Cover and refrigerate for several hours before serving.
Nutrition Facts : Calories 257 calories, Fat 14g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 392mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein.
SUPER DELUXE GARDEN POTATO SALAD
This is truly my own creation. I despised traditional potato salads lacking in color and flavor. My aunt inspired me with hers and then I took it to another level! If you love plenty of vegetables, dijon mustard, bacon and hard-boiled eggs then please give this one a try!
Provided by Harley Seashell Pri
Categories Low Protein
Time 35m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Chunk the potatoes, leaving the skins on.
- Boil in salted water until fork-tender about 15 minutes.
- Drain well.
- In a large bowl combine the potatoes with the rest of the ingredients, more or less to your liking.
- There are no strict rules here.
- Just really good potato salad.
- Oh, and BTW, this stuff tastes even better the next day!
- I wonder why--.
YAM AND YUKON GOLD POTATO SALAD
Make and share this Yam and Yukon Gold Potato Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Yam/Sweet Potato
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, toss the yam chunks with 2 tablespoons of oil.
- Spread potatoes out on a rimmed baking sheet.
- Bake in a 400° oven (rack positioned in the center of the oven) and stir occasionally for about 45 minutes or until the chunks are tender when pierced with a knife; cool completely.
- Meanwhile, place the Yukon potatoes in a large Dutch oven of lightly salted water; cover.
- Brint to a boil over high heat. Lower the heat to medium and cook for about 25 minutes or until potatoes are tender enought ot be pierced with a sharp knife.
- Drain and rinse under cold water until they are cool enough to handle.
- Peel and cut potatoes into 1 1/2 inch chunks.
- In a blender, add the lemon juice, mustard, salt, and pepper; with the blender running, add in the remaining oil to make a thick vinaigrette.
- In a big mixing bowl, mix together the yams, potatoes, celery, scallions, and mint.
- Toss with about 3/4 of the vinaigrette.
- Cover the salad and remaining vinaigrette; refrigerate until the salad is well chilled.
- Right before ready to serve, toss the salad with the remaining vinaigrette; season to taste with salt and pepper.
- Serve cold.
Nutrition Facts : Calories 435.6, Fat 25.2, SaturatedFat 3.5, Sodium 267, Carbohydrate 50.7, Fiber 6.3, Sugar 2, Protein 3.9
POTATO, APPLE, AND CELERY SALAD
This is a great change from regular potato salad! Love it! An English take on a French recipe, now all American!
Provided by Sharon123
Categories Apple
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Put the potatoes into a large saucepan of boiling salted waer and simmer gently for 10-15 minutes, until just tender.
- Drain, leave to cool, then cut the potatoes in half.
- Put the potatoes into a large salad bowl, add the vinaigrette dressing, and toss gently while the potatoes are still warm.
- Add the celery, onion, and apples to the potatoes.
- Mix together gently so that all the ingredients are thoroughly coated with the dressing, then add salt and pepper to taste.
- Cover and chill for at least 1 hour.
- Gently stir in the mayonnaise, taste for seasoning, sprinkle with the chives, and serve immediately.
- Vinaigrette Dressing: Put all into a screw-top jar and shake until well combined.
- Makes 2/3 cup.
GREEN BEAN & BABY YUKON GOLD WARM POTATO SALAD
Assemble warm and serve immediately or mix the dressing with the potatoes and refrigerate the beans separately and assemble shortly before serving to keep the beans green.
Provided by monicawf
Categories Potato
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Halve or quarter potatoes depending on size.
- Steam Potatoes for about 15 minutes until tender.
- Steam green beans until crisp-tender (4-5 minutes).
- Shock green beans in ice water to stop cooking process.
- Whisk Mustard, dressing, herbs and shallot in small bowl.
- In large bowl toss potatoes, green beans and dressing.
- Top with bacon crumbles (if using).
- Serve & enjoy.
Nutrition Facts : Calories 373.4, Fat 16.2, SaturatedFat 2.9, Sodium 99.2, Carbohydrate 54.1, Fiber 7.2, Sugar 4.2, Protein 6.3
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