How To make Roasted New Potato Salad with Basil Vinaigrette
2 lb Organic new potatoes; cubed
1 ts Extra Virgin Olive Oil
1 pn Salt and Pepper
1/4 lb Fresh green beans
stems removed, sliced 2 md Organic tomatoes
:
cut in half 1 c Salad greens; washed
BASIL VINAIGRETTE:
2 tb Chardonnary vinegar
-(Wellspring brand) 6 tb Extra virgin olive oil
1/2 c Fresh basil
1/2 ts Salt
1 Garlic clove; minced
12 Kalamata olives
-- pits removed Roasted New Potato Salad with Tomatoes, Green Beans and Basil Vinaigrette Preheat oven to 400 degrees. Toss potatoes with olive oil, salt and pepper, cover and roast until tender (35-40 minutes). Let cool. While potatoes roast, cook beans in boiling water until just tender (3-4 minutes), rinse in cold water, set aside. Toss potatoes, beans, tomatoes with Vinaigrette. Spoon mixture onto a plate arranged with salad greens, garnish with olives. For Basil Vinaigrette: Puree all in a blender until smooth. Nutritional information per serving (8): 207 calories, 4g protein, 8g fat ( 1g saturated), 31g carbohydrates, 0mg cholesterol, 192mg sodium Exchanges: 2 breads, 1 1/2 fat Copyright Whole Foods Market, 1995, wfm@wholefoods.com (http://www.wholefoods.com/wf.html) Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias
How To make Roasted New Potato Salad with Basil Vinaigrette's Videos
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Ina Garten's French Potato Salad | Barefoot Contessa | Food Network
Ina uses fresh herbs and a homemade vinaigrette to give potato salad a French accent!
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French Potato Salad
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 50 min
Prep: 20 min
Cook: 30 min
Yield: 4 to 6 servings
Ingredients
1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons good dry white wine
2 tablespoons chicken stock
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil
1/4 cup minced scallions (white and green parts)
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh basil leaves
Directions
Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.
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Ina Garten's French Potato Salad | Barefoot Contessa | Food Network
Lemon Basil Potato Salad : Potato Salad Recipes
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One of the beautiful things about potato salads is that you can really do whatever you want. Make lemon basil potato salad with help from the owner and operator of a variety of food businesses in this free video clip.
Expert: Devra Gartenstein
Contact: quirkygourmet.com
Bio: Devra Gartenstein has owned and run a variety of food businesses for more than 20 years. She has published two cookbooks: The Accidental Vegan and Local Bounty.
Filmmaker: Jay Windland
Series Description: You can do a wide variety of different things with a standard potato salad based both on your needs and your preferences. Get tips on how to make a wide variety of different types of potato salads with help from the owner and operator of a variety of food businesses in this free video series.
The ULTIMATE Potato Salad Recipe - With Lemon Basil Vinaigrette
An easy guide to EPIC salads » + 3 recipes
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❤ Sadia
Blueberry Vinaigrette Herb Potato Salad
A herb potato salad made with all-natural and healthy ingredients.