NEW POTATO SALAD RECIPES

Name: New potato salad with shallots, parsley & vinaigrette
Total time: 30 min
Yield: 8
Ingredients: 1 kg new potatoes scrubbed; 1 teaspoon Dijon mustard; 2 tablespoons white wine vinegar; 6 tablespoons extra virgin olive oil; 3 small shallots very finely chopped; 1 handful fresh flat-leaf parsley roughly chopped

EASY NEW POTATO SALAD RECIPE | JAMIE OLIVER POTATO RECIPES

Easy new potato salad recipe | Jamie Oliver potato recipes image

Get creative with the classic potato salad – this one has a lovely fresh tang

Total Time 30 minutes

Yield 8

Number Of Ingredients 6

Ingredients

1 kg new potatoes scrubbed
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
6 tablespoons extra virgin olive oil
3 small shallots very finely chopped
1 handful fresh flat-leaf parsley roughly chopped

Steps:

1. Gently boil the potatoes in salted water until tender. Drain and leave to cool slightly.
2. Whisk the mustard with the vinegar and slowly add the olive oil. Add the chopped shallots and parsley and season well with sea salt and freshly ground black pepper.
3. Slice the cooked potatoes in half and dress with the shallot and parsley vinaigrette.

Nutrition Facts : Calories 170 calories, FatContent 9.4 g fat, SaturatedFatContent 1.4 g saturated fat, ProteinContent 2.3 g protein, CarbohydrateContent 20.4 g carbohydrate, SugarContent 1.9 g sugar, SodiumContent 0.45 g salt, FiberContent 1.4 g fibre

POTATO SALAD RECIPES | BBC GOOD FOOD

Potato salad recipes | BBC Good Food image

A versatile side dish to see you through from Christmas buffets to summer picnics. Make a classic creamy potato salad or try our Tex-Mex-inspired, Mediterranean-style and healthier versions.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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EASY NEW POTATO SALAD RECIPE | JAMIE OLIVER POTATO RECIPES

Get creative with the classic potato salad – this one has a lovely fresh tang
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Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet
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1. Gently boil the potatoes in salted water until tender. Drain and leave to cool slightly.
2. Whisk the mustard with the vinegar and slowly add the olive oil. Add the chopped shallots and parsley and season well with sea salt and freshly ground black pepper.
3. Slice the cooked potatoes in half and dress with the shallot and parsley vinaigrette.

See details

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From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 223 calories per serving

1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Cook the potatoes in a large pan of boiling salted water for 20 minutes, then drain and steam dry.
3. Tip into a large roasting tray and drizzle with 2 tablespoons of oil, then add a good pinch of sea salt and black pepper. Bash and add the unpeeled garlic cloves to the tray, then roast for 20 minutes.
4. Meanwhile, finely grate the lemon zest and pick and finely chop the rosemary. When the time’s up, scatter the lemon zest, rosemary and flour over the potatoes from a height. Toss together, then squash flat with a potato masher and roast for a final 20 minutes, or until golden and crisp.
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See details

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See details

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