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
How to Make Homemade Classic Creamy Italian Salad Dressing
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CLASSIC CREAMY ITALIAN SALAD DRESSING
Ingredients
* 1/4 cup white wine vinegar
* 2 tablespoons lemon juice
* 1/3 cup good quality olive oil
* 1/2 cup natural, high-quality mayonnaise
* 2 cloves fresh garlic, finely minced
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried parsley
* 1/2 teaspoon dried thyme
* 2 teaspoons honey
* 1/4 cup parmesan cheese, finely grated
* salt and pepper to taste
* a few tablespoons of water (ONLY IF NEEDED to thin the dressing out a little bit)
Instructions
* Add all ingredients to a large mason jar and shake very well until combined. Store in the fridge for a few hours before serving, or serve immediately over your favourite garden salad.
* Shake well before serving.
* If the dressing is too thick, simply add water one teaspoon at a time to thin it out to the desired consistency.
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Potato-asparagus salad with prosciutto and basil dressing – Savory
A fresh new take on potato salad that makes the most of springtime asparagus.
Ingredients
8 oz cherry tomatoes
1 tbsp sugar
6 tbsp extra virgin olive oil
1½ lb potatoes
1 bunch asparagus
3 eggs
1 cup basil
4 oz sliced prosciutto
2 tbsp white balsamic vinegar
Kitchenware
oven dish (25 x 35 cm)
Preparation
Preheat the oven to 250 ° F. Halve the tomatoes and put them cut-side up in a 7x11-inch baking dish. Sprinkle with the sugar and salt if you like. Drizzle with 2 tbsp oil and roast 1 hour. Take out of the oven and set aside to cool.
Meanwhile, peel the potatoes and cut into ½-inch cubes. In a pot of boiling, salted water, cook the potatoes for 5 min. Drain, rinse with cold water and transfer to a large bowl.
Trim and discard the woody ends of the asparagus and cut the stalks into ½-inch pieces. In a pot of boiling water, cook for 3 min. Drain, rinse in cold water and add to the potato. In a pot of boiling water, hard boil the eggs for 6-8 minutes. Drain and rinse in cold water. Reserving a few basil springs for garnish, finely slice the remaining basil. Cut the prosciutto into strips.
Whisk together the remaining oil, vinegar and the sliced basil to make a dressing. Season with salt (in moderation) and pepper. Mix the ham and dressing with the potatoes and asparagus. Peel the eggs and cut into quarters. Sprinkle the eggs and tomatoes on the salad. Garnish with the reserved basil leaves.
Visit our website for more recipes, videos and tips.
Potato-asparagus salad with prosciutto and basil dressing – Savory
A fresh new take on potato salad that makes the most of springtime asparagus.
Ingredients
8 oz cherry tomatoes
1 tbsp sugar
6 tbsp extra virgin olive oil
1½ lb potatoes
1 bunch asparagus
3 eggs
1 cup basil
4 oz sliced prosciutto
2 tbsp white balsamic vinegar
Kitchenware
oven dish (25 x 35 cm)
Preparation
Preheat the oven to 250 ° F. Halve the tomatoes and put them cut-side up in a 7x11-inch baking dish. Sprinkle with the sugar and salt if you like. Drizzle with 2 tbsp oil and roast 1 hour. Take out of the oven and set aside to cool.
Meanwhile, peel the potatoes and cut into ½-inch cubes. In a pot of boiling, salted water, cook the potatoes for 5 min. Drain, rinse with cold water and transfer to a large bowl.
Trim and discard the woody ends of the asparagus and cut the stalks into ½-inch pieces. In a pot of boiling water, cook for 3 min. Drain, rinse in cold water and add to the potato. In a pot of boiling water, hard boil the eggs for 6-8 minutes. Drain and rinse in cold water. Reserving a few basil springs for garnish, finely slice the remaining basil. Cut the prosciutto into strips.
Whisk together the remaining oil, vinegar and the sliced basil to make a dressing. Season with salt (in moderation) and pepper. Mix the ham and dressing with the potatoes and asparagus. Peel the eggs and cut into quarters. Sprinkle the eggs and tomatoes on the salad. Garnish with the reserved basil leaves.
Visit our website for more recipes, videos and tips.
An easy guide to EPIC salads » + 3 recipes
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Our 10 Favorite Ina Garten Potato Recipe Videos | Barefoot Contessa | Food Network
From the ULTIMATE Garlic Roasted Potatoes to a Potato Basil Frittata, these are our favorite Ina Garten potato recipe videos!
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00:00 - Intro
00:07 - Potato Basil Puree
03:33 - Tuscan Roasted Potatoes
05:32 - French Potato Salad
08:34 - Mashed Potatoes 4 Ways
10:53 - Potato Basil Frittata
13:49 - Tarragon Potato Salad
16:54 - Potato Latkes
20:16 - Skillet Roasted Chicken and Potatoes
24:51 - Crusty Baked Potatoes With Whipped Feta
28:43 - Garlic Roasted Potatoes
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Tuscan Roasted Potatoes -
French Potato Salad -
Mashed Potatoes 4 Ways -
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Ina's Potato Latkes -
Skillet Roasted Chicken and Potatoes -
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Garlic Roasted Potatoes -
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Our 10 Favorite Ina Garten Potato Recipe Videos | Barefoot Contessa | Food Network
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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