WHAT IS IN 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

RANCH POTATO SALAD RECIPE: HOW TO MAKE IT

Ranch Potato Salad Recipe: How to Make It image

I make this creamy potato salad with cheese, bacon and ranch salad dressing. My sister asked for the recipe as soon as she tried it. —Lynn Breunig, Wind Lake, Wisconsin

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 6

Ingredients

2 pounds red potatoes
1 bottle (8 ounces) ranch salad dressing
1 cup shredded cheddar cheese
1 package (2.8 ounces) bacon bits
1/4 teaspoon pepper
Dash garlic powder

Steps:

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 20-25 minutes., In a large bowl, combine the remaining ingredients (dressing will be thick). Drain potatoes and cut into cubes; add to the dressing and gently toss to coat. Cover and refrigerate for 2 hours or until chilled. Refrigerate leftovers.

Nutrition Facts : Calories 316 calories, FatContent 22g fat (6g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 649mg sodium, CarbohydrateContent 20g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 9g protein.

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EASY NEW POTATO SALAD RECIPE | JAMIE OLIVER POTATO RECIPES

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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.

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