Indulge in a symphony of flavors with this extraordinary almond new potato salad, where creamy potatoes harmoniously blend with crisp-tender vegetables, nutty almonds, and a tangy-sweet dressing. This delightful dish tantalizes the taste buds with every bite, making it a star at potlucks, picnics, and family gatherings. Discover the culinary magic of this salad, along with variations such as a tangy mustard vinaigrette dressing, a creamy avocado dressing, and a vibrant lemon-herb dressing. Each recipe offers a unique twist, ensuring that this versatile dish never gets boring. Embark on this culinary journey and elevate your salad game to new heights.
Here are our top 6 tried and tested recipes!
GRILLED POTATO SALAD WITH ALMOND-BASIL CHIMICHURRI AND 7-MINUTE EGGS.
Steps:
- Preheat the grill to medium high heat.
- Place the potatoes in a large saucepan and fill with cold water, covering the potatoes by at least 2 inches. Bring the water to a boil over high heat, continue boiling about 8 minutes or until the potatoes are tender. Drain the potatoes and and toss with a drizzle of olive oil (1-2 tablespoons), plus salt + pepper to taste.
- Meanwhile, cook the eggs in a large saucepan of boiling water until whites are set and yolks are still slightly soft, 7 minutes. Drain the eggs and then run under cold water to cool. Set aside.
- In a medium bowl, whisk together the 1/3 cup olive oil, almond butter, apple cider vinegar, honey garlic, basil, cilantro and some salt + pepper. Add a pinch of crushed red pepper flakes. Taste and adjust the salt + pepper to your liking.
- Using tongs, place the potato pieces on the hot grill, and cook on all sides, long enough to make grill marks, 1 to 2 minutes per side. Handle gently so they don't fall apart. During the same time, toss the asparagus + green onions with a little olive oil, salt + pepper and grill until light grill marks appear. Cut into 3 inch pieces. Add the hot potatoes, asparagus and green onions to the chimichurri as they come off the grill. Once all the potatoes have been grilled, toss well with the chimichurri.
- Peel the eggs and slice in half.
- Add the salad into a serving bowl or plate. Top with chopped almonds and the 7-minute eggs. Garnish with chopped chives. Enjoy!
Nutrition Facts : Calories 316 kcal, Carbohydrate 29 g, Protein 9 g, Fat 19 g, SaturatedFat 2 g, Cholesterol 81 mg, Sodium 78 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
NEW POTATO SALAD
Steps:
- Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
NEW POTATO SALAD
Make a classic potato salad using new potatoes to serve as a simple side dish, or as part of a summer barbecue buffet
Provided by Merrilees Parker
Categories Buffet, Dinner, Lunch, Side dish, Vegetable
Time 10m
Number Of Ingredients 6
Steps:
- Cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender. Meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice, and slowly whisk in the oil to form a smooth emulsion. Season to taste.
- Drain the potatoes and tip into a large bowl. Drizzle over the dressing and gently mix. Leave to stand for 15 mins to allow the potatoes to absorb the flavours. To serve, stir the parsley and spring onions into the potatoes. Season to taste and serve immediately.
Nutrition Facts : Calories 219 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
NEW POTATO SALAD RECIPE
Steps:
- Scrub the potatoes and cut into 1-inch cubes. If very small, you might want to leave them whole.
- Place the potatoes in a saucepan and cover with water to about an inch above the potatoes. Add 1/2 teaspoon salt. Cover and boil potatoes until tender.
- Drain and let cool.
- Combine potatoes with chopped egg, celery, onion, mayonnaise, mustard, sweet pickle, salt, pepper, and cayenne. Stir in a little parsley if using, then sprinkle paprika over top.
Nutrition Facts : Calories 220 kcal, Carbohydrate 22 g, Cholesterol 84 mg, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, Sodium 271 mg, Fat 13 g, ServingSize Serves 6 to 8, UnsaturatedFat 10 g
NEW POTATO SALAD
This French-style potato salad is traditionally made with white wine; we've used lemon juice and zest instead, lending the results a tangy freshness.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h20m
Number Of Ingredients 6
Steps:
- Set a steamer basket in a large pot with a lid. Fill with enough water to come just below basket; bring to a boil. Place potatoes in basket; reduce heat to a simmer. Cover pot; steam, tossing potatoes occasionally, until tender, 10 to 12 minutes.
- Meanwhile, in a medium bowl, place lemon zest and juice; season with salt and pepper. Using tongs or a slotted spoon, transfer potatoes to bowl. With a rubber spatula, gently toss potatoes with lemon juice. Refrigerate until cool, at least 1 hour.
- Toss herbs and oil with cooled potato mixture; season with salt and pepper. If storing, cover and refrigerate up to 1 day; bring to room temperature before serving.
Nutrition Facts : Calories 185 g, Fat 7 g, Fiber 3 g, Protein 4 g
ALMOND NEW POTATO SALAD
Steps:
- Sauté almonds in 1 tablespoon oil until crisp; reserve. Combine mayonnaise and next 5 ingredients. Gradually beat in remaining 1/4 cup oil. Gently toss with potatoes. Fold in green onion, bell pepper, celery and cilantro. Chill. Just before serving, fold in almonds.
Tips:
- Use the Right Type of Potatoes: Small, new potatoes are best for this salad because they hold their shape well when cooked.
- Boil Potatoes Until Tender: Make sure the potatoes are fully cooked before adding them to the salad; otherwise, they will be crunchy and not as flavorful.
- Don't Overcook the Potatoes: Overcooked potatoes will become mushy and fall apart in the salad.
- Use Fresh Herbs: Fresh herbs like parsley and chives add a lot of flavor to the salad.
- Don't Drown the Salad in Dressing: The dressing should coat the potatoes and vegetables, not drown them.
- Serve the Salad Warm or Cold: Almond new potato salad can be served warm or cold. If you're serving it warm, let it cool slightly before adding the dressing; otherwise, the dressing may curdle.
Conclusion:
Almond new potato salad is a delicious and easy-to-make side dish that's perfect for any occasion. It's a great way to use up leftover potatoes, and it's also a healthy and nutritious meal. So next time you're looking for a new salad recipe, give almond new potato salad a try. You won't be disappointed!
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