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Potato Salad with 7-Minute Eggs and Mustard Vinaigrette

Potato Salad with 7-Minute Eggs and Mustard Vinaigrette


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Egg salad and potato salad: Unite! We like how the still-soft yolks dress the salad, but you can cook the eggs a minute or two longer if you like them more set.

Ingredients

  • 2½ pounds new or baby Yukon Gold potatoes, scrubbed
  • 4 large eggs, room temperature
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons whole grain mustard
  • Kosher salt and freshly ground black pepper
  • 1 cup parsley leaves with tender stems
  • 3 tablespoons coarsely chopped dill pickles
  • 2 tablespoons chopped fresh chives

Recipe Preparation

  • Steam potatoes, covered, in a metal steamer basket set in a large pot over boiling water until tender, 20–30 minutes, depending on size. Transfer to a plate and let cool.

  • Meanwhile, cook eggs in a large saucepan of boiling water until whites are set and yolks are still slightly soft, 7 minutes. Drain; transfer eggs to a bowl of ice water and chill until cold. Drain and peel; set eggs aside.

  • Toast mustard seeds in a dry small skillet over medium-low heat, tossing constantly, until seeds start to pop, about 1 minute. Transfer to a small bowl (be ready with bowl; once seeds get going, it’s chaos).

  • Whisk vinegar, mustard, and honey in a large bowl. Whisking constantly, gradually add oil; whisk until emulsified. Season with salt and pepper. Set 3 Tbsp. vinaigrette aside for drizzling.

  • Halve potatoes and add to bowl with vinaigrette. Add parsley and toss to coat; season with salt and pepper. Transfer to a platter. Halve reserved eggs and tuck in between potatoes. Drizzle with reserved vinaigrette. Top with pickles, chives, and toasted mustard seeds.

  • Do Ahead: Eggs can be boiled 1 day ahead; drain, cover, and chill. Peel just before using. Vinaigrette can be made 3 days ahead; cover and chill.

Nutritional Content

Calories (kcal) 240 Fat (g) 12 Saturated Fat (g) 2 Cholesterol (mg) 95 Carbohydrates (g) 30 Dietary Fiber (g) 3 Total Sugars (g) 2 Protein (g) 6 Sodium (mg) 135Reviews SectionCooking in the time of COVID review (AKA: normally I get annoyed when people post reviews where they significantly rework recipes, but it may be helpful if you have limited ingredients!): I used cubed russets and boiled them because I don't have a steamer. Used the last of my parsley, which was about 3/4 cup, and used about a tsp of dried dill to make up the difference. I used regular Dijon mustard and red wine vinegar, because that just happens to be what I have on hand. I also added very finely diced red pepper (about 3 tbsp) and one finely diced stalk of celery because I had them. I also used 3 small gherkins, because I don't have dill pickles. I also used scallions instead of chives.I would love to try this as written, but that being said, this seems like a good recipe to riff off of and just kind of use what you have.EtnaCultueghem Belgium07/11/18This potato salad is absolutely delicious! Didn't change a thing. It's a huge crowd pleaser, and probably my favorite potato salad recipe.

Whether you’re planning for a bbq or you just want your dinner to be a little more special, these incredible potato salad recipes are sure to fill the bill. Not only do they taste amazing, they’re very easy to toss together and you can have them ready in no time. THIS is the way to complete a meal, especially if you’re short on time. Try out these dozen potato salad recipes to find out just how tasty they are.

1. Garlic-Herb Potato Salad

Improve your main course with this fresh garlic potato salad on the side. Grab the recipe here.

2. Potato Salad with 7-Minute Eggs and Mustard Vinaigrette

A potato-licious and egg-citing salad recipe you’re sure to fall in love with. Check it out here.

3. French Potato Salad

It’s simple, but that doesn’t mean it’s not delicious. Try it here.

4. Pesto Potato Salad

If you love the fresh and summery flavor of pesto, this is the potato salad for you. Click here for the recipe.

5. Middle Eastern Spicy Potato Salad Recipe (Batata Hara)

A spicy and well seasoned potato salad without mayo. Completely vegan and gluten-free! Full recipe.

6. Bacon Potato Salad

Bacon! Find the recipe here.

7. Southern Style Mustard Potato Salad

If you like it thick and creamy, then you better try this Southern style potato salad recipe. Get it here.

8. Grilled Baby Potato Salad with Black Garlic Vinaigrette

A posh take on potato salad. Here’s the recipe.

9. Vegan Classic Potato Salad

A vegan potato salad that even non-vegans will enjoy. Grab the recipe here.

10. Roasted Potato Vegetable Salad

Mix in some veggies like corn, dill and bell pepper to take your potato salad to the next level. Find the recipe here.

11. Hot German Potato Salad

Enjoy this German potato salad either hot or cold. Full recipe.

12. Avocado Potato Salad

Adding chunks of avocado into your potato salad gives it a whole new level of freshness and intense creaminess. Try it here.

What do you think of these potato salad recipes? Which recipe are you planning to try? Share your experience with us in the comment section below.

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Recipe: Potato Salad with Eggs and Mustard Vinaigrette

by Jessie Beyer - Wednesday, June 5, 2019

Warm weather means backyard BBQ’s and pot luck dinners! At the Fort Collins office we have been enjoying an abundance of boiled local eggs during staff lunches, so we’re excited to test easy-to-make recipe ourselves.

Ingredients

2½ pounds new or baby Yukon Gold potatoes, scrubbed
4 large eggs, room temperature
1 teaspoon mustard seeds
3 tablespoons apple cider vinegar
2 tablespoons whole grain mustard
1 teaspoon honey
⅓ cup olive oil
Kosher salt and freshly ground black pepper
1 cup parsley leaves with tender stems
3 tablespoons coarsely chopped dill pickles
2 tablespoons chopped fresh chives

Steam potatoes, covered, in a metal steamer basket set in a large pot over boiling water until tender, 20–30 minutes, depending on size. Transfer to a plate and let cool.

Meanwhile, cook eggs in a large saucepan of boiling water until whites are set and yolks are still slightly soft, 7 minutes. (This recipe calls for soft boiled eggs but if your prefer your yolks more well done you can always cook them longer!)

Drain transfer eggs to a bowl of ice water and chill until cold. Drain and peel set eggs aside.

Toast mustard seeds in a dry small skillet over medium-low heat, tossing constantly, until seeds start to pop, about 1 minute. Transfer to a small bowl (be ready with bowl once seeds get going, it’s chaos).

Whisk vinegar, mustard, and honey in a large bowl. Whisking constantly, gradually add oil whisk until emulsified. Season with salt and pepper. Set 3 Tbsp. vinaigrette aside for drizzling.

Halve potatoes and add to bowl with vinaigrette. Add parsley and toss to coat season with salt and pepper. Transfer to a platter. Halve reserved eggs and tuck in between potatoes. Drizzle with reserved vinaigrette. Top with pickles, chives, and toasted mustard seeds.

Do Ahead: Eggs can be boiled 1 day ahead drain, cover, and chill. Peel just before using. Vinaigrette can be made 3 days ahead cover and chill.


Potato Salad with 7-Minute Eggs and Mustard Vinaigrette - Recipes

Adapted from The New Best Recipe
Serves: 10-12
Prep time: 10 minutes
Cook time: 15 minutes plus you'll need time for the potatoes and boiled eggs to cool before assembly.
Cost: $3.20
(potatoes: 2.00, eggs: .60, mayo: .05, pickles: .50, other stuff: .05)

3 lb red potatoes (I left the skins on)
6 Tbsp red wine vinegar (you can use any, but the red wine flavor does make a difference)
salt and pepper
6 hard-boiled eggs, diced
dash onion powder (or 2 Tbsp minced red onion if you peeps aren't averse to pieces of onion)
1 C dill pickles, chopped small
3/4 C mayonnaise
3 tsp mustard (Dijon is nice, but not essential)
2 Tbsp parsley leaves or dill

Boil potatoes. (I left mine whole, let them cool, and then cut them, but you can just chop and boil if you wish). Hard boil eggs (Put in cool water, bring to boil, boil 10 minutes.)

Drain potatoes (and cut into 1/2 inch pieces if not already cut). Let cool until just warm and add vinegar and 1/2 tsp salt and 1/4 tsp pepper. Gently toss. I put mine in a bowl with a lid and flipped it over a time or two. (Note: Best Recipe claims that the slightly warm--not hot--potatoes will absorb the flavors better than cold potatoes. I admit that I let mine cool completely before reading this recipe. They still absorbed quite a bit of flavor and were good, but I trust the Best Recipe folks, so try it with the barely warm potatoes).

Let cool completely in refrigerator (20-30 minutes). Once cool add remaining ingredients and gently toss. Season with salt and pepper to taste.


How to make Red Skin Potato Salad?

Red skin potato salad is simple to make and packs tons of flavor and texture. Waxy red skin potatoes hold up better to boiling than starchy russet or Idaho potatoes, so they are also stress-free to prepare!

  1. Cook the potatoes: Add potatoes to a large saucepan or pot and add enough cold water to cover the potatoes by 1 1/2-inch. Bring the water to a gentle boil over high heat. Add in salt, sugar and vinegar. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the potatoes are fork tender, about 10-12 minutes. Drain the potatoes in a colander and transfer to a large mixing bowl.
  2. Make the dressing: In a small bowl, whisk together the oil, garlic, vinegar, Dijon, crushed red pepper flakes and a generous pinch of sugar. Season with salt and ground black pepper to taste. Whisk until fully combined. Add in the parsley, dill and cilantro. Stir until combined.
  3. Finish the potato salad: Drizzle half of the dressing over the warm potatoes and gently toss to combine. Add in the scallions, celery and red onion. Toss again. Drizzle in the remaining dressing to taste. Gently toss until everything is coated. Taste and adjust for seasoning with salt and pepper.
  4. Serve warm, at room temperature or chilled.

Confetti Potato Salad

I generally don’t eat potatoes. Probably because I grew up in a Mexican American household where rice was the predominate starch. Because of this, I have not mastered mash potatoes, scalloped potatoes or the summer favorite, potato salad…..that is, until now!

I stumbled into the most adorable sack of baby, tricolored potatoes while grocery shopping this week. I promptly purchased them, with the intention of making the best potato salad, ever. A beautiful potato salad, devoid of mayonnaise and tangy, bright and lemony.

For the vinaigrette, I relied on one of my favorite recipes. The base of apple cider vinegar, lemon juice and a hefty shot of dijon mustard would be the perfect dose of flavor to liven up the potatoes.

My garden is bursting with herbs, so I added a hefty handful of basil, purple basil, thyme and chives. These herbs and their blossoms, are perfect to add a layer of fresh flavor to any salad and they also provide a gorgeous pop of color. I also tossed in some arugula to boost the green factor:)

Potato salad generally has relish or pickles added to it to intensify the flavor. Luckily, my refrigerator is full of homemade pickled beets, carrots and onions.

Pickled beets, carrots and onion.

Next time you are at the grocery store, look for pickled veggies that are readily available. These veggies are the perfect addition to any summer salad! I roughly chopped these up and added them to the mix. They looked like confetti, dancing in the salad.

The potatoes are so small, only 15 minutes of boiling was needed to cook them through. When they became cool enough to touch, I sliced them in half and added all of the ingredients, in a large bowl.

Potatoes, herbs, arugula and pickled veggies!!

The arugula became perfectly wilted in the process. The vinaigrette soaked into the warm potatoes. I placed the bowl in the refrigerator to chill.

My last step was to soft boil 4 eggs. This last step is mandatory. I prefer 7 minute eggs, where the yolks are just barely cooked through and still a bit runny. If that is not your thing, go for the 10 minute egg (a true hard boiled egg). Once the egg has cooled down, slice it carefully in half (you don’t want to loose too much of the yolk) and add it to the potato salad. Go ahead and stir it in so that the yolk spills into the salad. The yolk adds a layer of thickness and richness to the vinaigrette, without weighing it down too much.

As you stir, use your spoon to gently chop up the egg whites, so that it incorporates evenly throughout the salad. Add salt and pepper or a squeeze of lemon juice if needed. Sprinkle with additional herbs and blossoms to garnish. Enjoy! And by the way, it’s even better the next day)


Strawberry-lemon pie (page 36)

From Bon Appétit Magazine, June 2015: The Grilling Issue Bon Appétit Magazine, June 2015

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: How to. Pies, tarts & pastries Dessert
  • Ingredients: butter all-purpose flour apple cider vinegar strawberries sugar rice vinegar lemons


Recipe Summary

  • 1 pound small red new potatoes, halved
  • 1 pound small yellow new potatoes, halved
  • 3 tablespoons cider vinegar
  • 1 tablespoon kosher salt
  • ¼ cup coarse-grain mustard
  • 3 tablespoons cider vinegar
  • 3 tablespoons sugar
  • ¼ cup peanut or vegetable oil
  • ⅓ cup dry cured sausage, such as soppresata, pepperoni, or salami, cut in 1/4- to 1/2-inch pieces
  • Freshly ground black pepper and kosher salt
  • ½ cup torn fresh curly-leaf parsley
  • 2 tablespoons thinly sliced green onions

In a 3- to 4-quart saucepan combine potatoes, 3 Tbsp. cider vinegar, and 1 Tbsp. kosher salt. Add water (about 4 cups) to cover potatoes. Bring to boiling over medium heat. Reduce heat and simmer, uncovered, for 15 to 20 minutes, just until potatoes are tender when gently pierced with a fork. Drain well. Let stand for 2 to 3 minutes before adding dressing.

For Grainy Mustard Dressing, in a small bowl whisk together the mustard, 3 Tbsp. vinegar, sugar, and 1/2 tsp. kosher salt. In a steady stream, whisk in peanut oil until well blended.

Transfer potatoes to a mixing bowl. Add Grainy Mustard Dressing all at once. Mix gently to avoid breaking potatoes. Gently mix in sausage. Season with a generous pinch of kosher salt and a few grinds of black pepper. Add parsley and green onions. Serve warm or at room temperature.


Before making the salad, you’ll need to boil the eggs. I love soft-boiled eggs (for directions, click here), but hard-boiled eggs (for directions, click here) are equally delicious.

Begin by frying the bacon in a nonstick skillet, stirring occasionally, until crisp, 8 to 10 minutes. While the bacon cooks, start the dressing: in a large bowl, whisk together the vinegar, honey, mustard, salt, and pepper. Set aside.

When the bacon is done, use a slotted spoon to transfer the cooked bacon to a paper towel–lined plate.

Pour the bacon fat into a heatproof bowl, then return 4 tablespoons of the bacon fat to the skillet. Add the shallots to the skillet and cook over low heat, stirring frequently, until softened, 1 to 2 minutes. Do not brown.

Add the bacon fat and shallots from the skillet to the vinegar mixture and whisk to combine.

Add the spinach and mushrooms.

Toss to coat evenly, then taste and adjust the seasoning with salt and pepper, if necessary.

Divide the salad between 4 plates or bowls evenly divide the egg and cooked bacon among them. Serve immediately.


Spring Kapha Balancing Root Veggie Sautee

Root Veggie Sautee, photo provided by Sarah Avery

Recipe provided by Sarah Avery, DPT, PYT, RYT-200, Founder of Moon Cycle Seed Company
Serves: 2-3

Ingredients
*Ingredients currently available at the farmers’ market
● ½ lb chopped kale* stems removed
● 2 medium sweet potatoes peeled and cubed
● 1 large parsnip* peeled and cubed
● 1 TBSP astringent dressing [1 TBSP Ginger Junbucha* + 1 TBSP Puckers Gourmet*
brine] ● ½ onion* diced
● ¼ cup water

Instructions
1. Boil the kale until leaves turn a vibrant shade of green and strain.
2. In a separate pot, add the diced sweet potatoes with just enough water to cover them. Add the salt and boil until soft. Remove from heat and strain.
3. Saute onion in water for thirty seconds. Then add cooked sweet potatoes and kale. Mix gently to avoid breaking up the soft sweet potatoes.
4. Drain off excess water, place in a serving dish, and toss gently with Astringent Dressing.
5. If this seems a little too bland for your taste, try a drizzle of Saratoga Garlic Company’s Aiolis (I love a touch of the Curry Aioli with this recipe!).



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