Creamy Potato Salad With Lemon And Fresh Herbs Food

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POTATO SALAD WITH FRESH HERBS AND LEMON



Potato Salad with Fresh Herbs and Lemon image

Categories     Salad     Herb     Potato     Side     Fourth of July     Picnic     Vegetarian     Lemon     Mint     Basil     Healthy     Vegan     Cilantro     Boil     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 6 to 8 servings

Number Of Ingredients 9

3/4 cup olive oil
1/4 cup fresh lemon juice
1 1/2 teaspoons grated lemon peel
1 green bell pepper, diced
1 cup chopped onion
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh basil
1/4 cup finely chopped fresh mint
2 1/4 pounds small red-skinned potatoes, unpeeled

Steps:

  • Whisk oil, lemon juice and lemon peel in small bowl to blend. Season dressing with salt and pepper. Place 1/2 cup dressing in large bowl. Mix in green pepper, onion, cilantro, basil and mint.
  • Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain; cool 15 minutes. Cut potatoes into 1/2-inch cubes. Add potatoes to bowl with dressing and toss to blend. Let stand 10 minutes. Season to taste with salt and pepper, adding more dressing, if desired. Serve at room temperature.

POTATO SALAD WITH FRESH HERBS AND LEMON



Potato Salad With Fresh Herbs and Lemon image

This is a great salad for picnics, get-togethers or potlucks(contains no mayonnaise). It's just a great potato salad. I love fresh herbs and I enjoy using them in my recipes every chance I get. I found this in a Bon Appetit "Deliciously Light" cookbook, and it justly describes this salad.I have taken liberties with this recipe, therefore it's not the same as in the cookbook. Times do not include time to bring water to a boil.

Provided by FLUFFSTER

Categories     Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

3/4 cup olive oil
1/4 cup fresh lemon juice (not bottled, please)
1 1/2 teaspoons grated lemon peel (only the yellow part,don't grate into the white part, it's bitter)
1 green bell peppers or 1 red bell pepper, diced
1 red onion, chopped
1/4 cup fresh cilantro, finely chopped
1/4 cup fresh basil, finely chopped
1/4 cup of fresh mint, finely chopped
2 1/4 lbs small red potatoes, unpeeled
salt and pepper

Steps:

  • Whisk oil, lemon juice and lemon peel in small bowl to blend.
  • Season dressing with salt and pepper.
  • Place 1/2 cup dressing in large bowl.
  • Mix in bell pepper, onion, cilantro, basil and mint.
  • Cook potatoes in large pot of boiling, salted water until tender, about 25 minutes.
  • Drain; cool 15 minutes.
  • Cut potatoes into 1/2-inch cubes.
  • Add potatoes to large bowl with dressing and toss to blend.
  • Let stand 10 minutes.
  • Season to taste with salt and pepper, adding more dressing, if desired.
  • Serve at room temperature.

Nutrition Facts : Calories 386.5, Fat 27.2, SaturatedFat 3.8, Sodium 13.6, Carbohydrate 33.9, Fiber 4.8, Sugar 2.9, Protein 4

CREAMY POTATO SALAD WITH LEMON AND FRESH HERBS



Creamy Potato Salad With Lemon and Fresh Herbs image

I'm a picky potato salad eater but this version has a combination of everything I adore in P.S. Best made ahead the day before! From Bon Appetit.

Provided by KathyP53

Categories     Potato

Time 8h17m

Yield 8 serving(s)

Number Of Ingredients 9

3 lbs baby red potatoes
3 tablespoons unseasoned rice vinegar
3/4 cup mayonnaise
3 medium green onions, thinly sliced
1 stalk celery, cut into 1/3-inch cubes
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 tablespoons chopped fresh dill
1 1/2 teaspoons finely grated lemon peel

Steps:

  • Bring potatoes to boil in a large pot of water. Reduce heat to medium low and simmer until potatoes are tender, about 17 minutes. Drain; let stand until cool enough to handle, about 20 minutes.
  • Cut potatoes into 3/4" pieces.
  • Place one layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt and pepper.
  • Add all remaining ingredients; toss.
  • Season with salt and pepper.
  • Cover and chill.

Nutrition Facts : Calories 220.8, Fat 7.6, SaturatedFat 1.1, Cholesterol 5.7, Sodium 173, Carbohydrate 35.8, Fiber 4.1, Sugar 3, Protein 3.9

CREAMY, LEMONY POTATO SALAD



Creamy, Lemony Potato Salad image

Many years ago, I ran out of Miracle Whip® while making potato salad and added coleslaw dressing. I wouldn't make it any other way now. This can be eaten the same day, but is best the next day.

Provided by Bren

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 8h55m

Yield 8

Number Of Ingredients 7

6 russet potatoes
4 eggs
½ cup coleslaw dressing (such as Kraft®)
½ cup creamy salad dressing (such as Miracle Whip®)
¼ cup snipped fresh chives
salt and ground black pepper to taste
1 pinch paprika, or more to taste

Steps:

  • Place potatoes into a large pot with enough salted water to just cover; bring to a boil, reduce heat to medium-low, and simmer, turning occasionally, until fork-tender, about 20 minutes. Drain potatoes and set aside to cool.
  • Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs cook in hot water for 15 minutes. Remove eggs from hot water and rinse with cold water until cool. Peel and chop eggs; put into a large glass dish.
  • Peel cooled potatoes and chop; add to eggs in glass dish.
  • Stir coleslaw dressing and creamy salad dressing together in a bowl until smooth; add chives and stir. Pour dressing over the potatoes and eggs; stir to coat. Season salad with salt and pepper; dust with paprika.
  • Cover dish with plastic wrap and refrigerate overnight.

Nutrition Facts : Calories 259.6 calories, Carbohydrate 33.7 g, Cholesterol 103 mg, Fat 11.2 g, Fiber 3.6 g, Protein 6.4 g, SaturatedFat 2.1 g, Sodium 284.7 mg, Sugar 6.5 g

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