the only substitute I did was switching out green onions for chives (and used about 1/4 cup). To make it stand alone, I cooked 1 cup of dry lentils (about 2 cups cooked) in my rice cooker and made a little extra dressing, then tossed that into bowl with the potatoes. I added extra shallot & garlic and used fresh parsley, basil, & rosemary. May 25, 2012 - This is what I made with the gorgeous red baby new potatoes that I bought at the market on Sunday. ). amzn_assoc_title = "My Amazon Picks"; Fill the pan with enough water to cover the potatoes and reach about 1/2" higher than the potatoes. Add the dill and whisk once more. Drizzle the 1/8 cup of olive oil (or more if you desire) over the potatoes and veggies. ★☆ ( Log Out /  Super YUMMY! I made this with a few adjustments. more about me ». When in doubt, carefully scoop out a potato and test it to see if it’s the right doneness. Already thinking about making it again. 1/4 cup chopped scallions, white and green parts, 1 tbsp chopped basil, chives, and/or tarragon, sea salt and freshly ground pepper, to taste. I added some chives in the mixture. I’ll be making this again! We are glad it was a hit, Jocelyn! After removing the spinach from the heat it is seasoned with lemon juice and salt to taste. Place the sliced potatoes in a large saucepan covered completely with cold water. It’s super easy and very flavorful! Well done, Dana! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Thanks so much for sharing! Suffice it to say that both my husband and I had 2nds. I did add a touch more oil as it absorbed it fast! I can’t wait until summer and BBQs so I can make this, serve it to everyone, then step back and let the compliments come my way. Cook until they're fork-tender. Simmer 5 minutes or until potatoes are just tender. Very good. 1/4 cup chopped scallions, white and green parts Thank you so much, Marissa!! Onions and potatoes pair beautifully together. I roasted them for about 45 minutes I think until they were crispy and slightly caramelised with the… This 10-ingredient, 30-minute recipe starts with thinly sliced baby potatoes (we enjoyed a mix of gold and red) boiled until just tender. The only thing I added were whole roasted hazelnuts. Yay! I would normally never cook spinach over such high heat, but it worked really well and really only took about a minute to cook. Right now I’m copying the recipe into my computer for future use and reuse and reuse….. We’re so glad it turned out well! Change ). Thank you; love your site. small waxy potatoes 1/2 cup or so extra-virgin olive oil 1/2 cup 1/4-inch slices of scallion Great light and refreshing salad – I agree it is tangy but the best tangy! The honey helps balance the tanginess…. I’m not a big potato salad person but I love vinegar and mustard so I thought I’d give it a whirl. This recipe is wonderful! Place the diced potatoes in a large stockpot and add enough water so that the potatoes are covered by 1 inch. This potato salad looks scrumptious; can’t wait to make it. Have done everything exactly as the recipe says (even the 8 grams of dill for the dressing) and it is perfect. Place potatoes mostly single layer on a baking sheet to cool. When just done, remove them from the heat, drain and let them cool. Wash potatoes before placing them in a quart-size saucepan. I thank you very much! ★☆ I know it’s not a huge amount of mustard, but I would definitely taste it. Used Dijon mustard and subbed chives for green onion because that’s what we had & it turned out amazing! I cooked my potatoes whole and then cut them when they cooled a bit. Gently toss the ingredients together to combine everything and mix the mustard in well. Don’t know what tahini is? They were really lovely too. bowl. You slice the potatoes before boiling them. And most importantly, it is downright overflowing with soooo many fresh herbs, which everyone always loves during the summertime! This is my go-to potato salad!!! knife. Thanks for sharing! Thanks so much for sharing! Calories: 165 Have a question? See Sylvia's full post, including more photos, 2 pounds fresh Idaho® potatoes, sliced ¼-inch thick (little, thin-skinned potatoes work best here), ¼ cup champagne vinegar or white wine vinegar, ¼ cup fresh flat-leaf parsley, roughly chopped, 2 tablespoons fresh tarragon, roughly chopped (or sub ¼ cup dill or basil ribbons), 2 tablespoons fresh chives (or sub green onions), minced. We’re so glad you enjoyed it, Marianne! I didn’t have any green onion or mustard, so used vidalia onion, fresh parsley, apple cidar vinegar, canola oil, and one packet of Kroger zesty italian dry dressing mix, onion powder, garlic powder, lots of cracked pepper. I made this over the weekend, and it was so easy and delicious! Thanks so much for the lovely review! I had thought that I knew how to saute spinach pretty well. The dressing was yummy and well-balanced. amzn_assoc_marketplace = "amazon"; I used 1/4 cup chive and a palmful of chopped tarragon. cut them raw and cook. Already planning to make it for Thanksgiving dinner with the family). The ATK book has four potato salad recipes and I chose the French potato salad recipe. That’s why you use small potatoes here, so that we’re not dealing in hours. Then reduce heat to medium to maintain the simmer, and continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork. I used Maille Old Style mustard. Happened to have a bag of Yukon Golds and didn’t know what to do with them. It was perfect! Bring to a boil over high heat, then reduce to medium-low. I see in the demo video that they are cooked sliced, which makes sense. Also omitted the 1 Tbsp vinegar added directly to the potatoes. French Potato Salad. Garnish with bell peppers and fresh parsley. This looks more to my liking, but I absolutely hate mustard. Since I’m a big fan of goat cheese, I crumbled some on top while the salad was still warm, which only made the cheese creamier and more sensational. ( Log Out /  Notify me of followup comments via e-mail. Taste and season with additional salt and pepper if needed, to taste. Amount Per Serving: Trasnfer to a foil-lined. Pretty tangy but good! Since living in Turkey, we’ve tasted the benefit of serving things at room temperature, rather than chilled – the flavours come out so much more. Add the minced garlic, scallions, and red onion, and sauté for about 1 minute (just to get the veggies warm and cook the garlic). I hope you enjoy this inspired version that’s perfect for summer BBQs, lazy picnics, road trips, and more. I’ve only had potato salads a few times in my life, but they are definitely delicious! Once the dressing is prepared, all that’s left to do is add fresh chopped herbs and green onion to the boiled potatoes and combine. It’s like a little nicoise potato salad. Drain potatoes and garlic. You will definitely be getting compliments, and make sure you make extra for yourself to enjoy too! Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. You can find the serving sizes in the recipe box and just under the Prep time / Cook time.

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