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
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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
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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.
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Warm Potato Salad with Jacques Pépin | At Home With Us
Our friend, Jacques Pépin is in his home kitchen showing us how to prepare a potato warm potato salad that you need to try. This recipe will make extra mayo-grette (a bit of mayonnaise and a bit of vinaigrette) to keep in your fridge.
INGREDIENTS
1 pound potatoes
2 tablespoon mayonnaise
2 tablespoon mustard
2 tablespoon water
Salt & pepper to taste
1/4 cup olive oil
Scallions
Parsley (or any herb you like)
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The Perfect Potato Salad! | Chef Jean-Pierre
Hello There Friends, with The 4th of July coming up I wanted to give you all a perfect recipe that you could put on your table during the 4th of July weekend! This Potato Salad is a perfect balance of everything that you would want. Come and try out my recipe and let me know what you think. Don't forget it's amazing the day after you make it.
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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
The One Vinaigrette I Can't Stop Making
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Vinaigrette recipe:
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1 tbsp + 1 tsp lemon juice
1/2 tsp Maldon salt
1 tbsp whole grain mustard
1 1/2 tbsp honey
1/2 cup avocado oil
1/2 cup +2 tbsp EVOO
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Easy Caprese Salad Recipe with Balsamic Glaze
Caprese Salad is an easy classic Italian recipe. The combination of ripe tomatoes, fresh mozzarella cheese and basil are a winning combination. You will love the excellent homemade Balsamic Glaze.
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INGREDIENTS FOR CAPRESE SALAD:
►1 1/2 lbs (3-4 medium) ripe tomatoes, sliced 1/4” thick
►12-16 oz fresh mozzarella sliced 1/4” thick
►1 bunch of fresh basil (1/3 cup)
►Extra virgin olive oil
►Sea Salt
►Black Pepper
►2 Tbsp balsamic glaze, or to taste (optional)
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