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
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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Balsamic Glaze Recipe:
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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
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►2 Tbsp balsamic glaze, or to taste (optional)
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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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Perfect Potato Salad - How to Make a Classic American Potato Salad Recipe
Learn how to make a Perfect Potato Salad! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Classic American Potato Salad recipe!
Potato Salad with and without Mayonnaise
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Learn how to make my two summer potato salad recipes! One with mayonnaise and one without! A classic American-style potato salad and a lighter French-style potato salad! Both great for sides dishes for your next BBQ.
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CLASSIC AMERICAN POTATO SALAD
Serves 4
*PRINT RECIPE HERE*
INGREDIENTS:
2 1/2 lbs of Yukon Gold Potatoes, peeled
1/3 cup (80 ml) mayonnaise
1/3 cup (80 ml) sour cream
2 tsp (10 ml) Dijon mustard
1/2 tsp (2.5ml) salt
1 tsp (5 ml) celery seed
1 tbsp (15ml) parsley, chopped
1/4 cup (60 ml) red onion, diced
2 scallions, sliced
5-6 sliced cooked bacon, roughly chopped
METHOD:
Boil potatoes until fork-tender. Allow to cool. Cut potatoes into bite-sized chunks and set them aside.
In a small bowl mix together the mayonnaise, sour cream, mustard, salt, celery seed, parsley and red onion. Pour dressing over cut potatoes and toss to combine. Transfer potato salad to a serving bowl.
Top with sliced scallions and crumbled cooked bacon.
ROASTED FRENCH POTATO SALAD WITH HARICOTS VERTS
Serves 4
*PRINT RECIPE HERE*
INGREDIENTS:
3 lbs (1350g) fingerling potatoes or Yukon Gold potatoes, sliced lengthwise
1 tbsp (15ml) olive oil
¼ tsp (1.25ml) herbs de Provence
Large pinch of salt
Freshly cracked pepper
8 oz. (230g) French green beans, cleaned and trimmed
1 tsp (5ml) Dijon mustard
1 tsp (5ml) whole grain mustard
1 tbsp (15ml) white wine vinegar
5 tbsp (75ml) grapeseed oil
1 tsp (5ml) fresh chives, minced
1 tbsp (15ml) fresh tarragon, minced
METHOD:
Preheat oven to 400F (200C).
Toss potatoes with olive oil, herbs de provence, salt and pepper. Transfer potatoes to a rimmed sheet pan, cut side down and roast for 30 minutes. Allow to cool and set aside.
In a large bowl prepare an ice bath of ice and water. Set aside. Boil a medium pot of water. Submerge green beans to cook for only 2-3 minutes or until they turn bright green. Then remove with a strainer and shock in the ice bath. Once cooled, remove beans from bath, pat dry and set aside.
In a small bowl, whisk the mustards and vinegar, slowly add the oil, whisking all the while, then add shallots and herbs and season with salt and pepper to taste. Transfer potatoes and beans onto a large serving platter, drizzle vinaigrette over the top.
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Thai basil lime potato salad
Thai basil lime potato salad
Delicious & EASY Beet Potato Salad - Ukrainian Salad Recipe (Vinaigrette)
FULL RECIPE HERE:
The popular Vinaigrette beet potato salad recipe is a staple dish at most Ukrainian and Russian gatherings! It's a potato salad that's loaded with delicious, sweet beets and dill! I love dressing my salad with tasty extra-virgin olive oil and zesty champagne vinegar.
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