POTATO SALAD RECIPES - BBC GOOD FOOD
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
BEET AND POTATO SALAD RECIPE - NYT COOKING
This is a better version of a ubiquitous salad found in takeout shops all over France. Salade Russe, as it is called, is a mayonnaise-dressed mixture of potatoes, diced carrots, peas and other vegetables, but usually not beets. Yogurt vinaigrette stands in for mayonnaise here.
Provided by Martha Rose Shulman
Total Time 30 minutes
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
- Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
- In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.
Nutrition Facts : @context http//schema.org, Calories 169, UnsaturatedFatContent 8 grams, CarbohydrateContent 15 grams, FatContent 11 grams, FiberContent 3 grams, ProteinContent 4 grams, SaturatedFatContent 2 grams, SodiumContent 321 milligrams, SugarContent 4 grams, TransFatContent 0 grams
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Calories 170 calories per serving
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BEET AND POTATO SALAD RECIPE - NYT COOKING
This is a better version of a ubiquitous salad found in takeout shops all over France. Salade Russe, as it is called, is a mayonnaise-dressed mixture of potatoes, diced carrots, peas and other vegetables, but usually not beets. Yogurt vinaigrette stands in for mayonnaise here.
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Reviews 5
Total Time 30 minutes
Cuisine french
Calories 169 per serving
- In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.
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