Best 2 Parsley Potato Salad Recipes
**Parsley Potato Salad: A Refreshing and Savory Side Dish**
Parsley potato salad is a classic summer side dish that is both refreshing and savory. It is made with simple ingredients that are readily available, and it can be easily customized to suit your own taste. This versatile dish can be served warm or cold, and it is perfect for potlucks, picnics, and barbecues.
This article provides three different recipes for parsley potato salad, each with its own unique flavor profile. The first recipe is a classic parsley potato salad made with mayonnaise, mustard, and celery. The second recipe is a lighter version made with Greek yogurt instead of mayonnaise. The third recipe is a vegan parsley potato salad made with a tahini-based dressing.
No matter which recipe you choose, you are sure to enjoy this delicious and refreshing side dish. Parsley potato salad is a great way to use up leftover boiled potatoes, and it is a healthy and satisfying dish that can be enjoyed by people of all ages.
POTATO AND CHORIZO OMELET WITH A KINDA PARSLEY SALAD
Steps:
- This omelet is a cross between a Spanish tortilla and an Italian frittata. It's Spanish because of the chorizo and potato, but a little Italian too because I like to finish it off in the oven instead of on the burner, so it puffs up like a souffle. It has all the things I love in it - potatoes, sausage and eggs.
- Preheat your oven to high, or get your broiler nice and hot. Put the potatoes into a saucepan of boiling salted water and simmer them until cooked, then drain in a colander and leave to steam dry. Beat the eggs with a fork in a large mixing bowl, season well with salt and pepper, and set aside.
- Heat a 7 or 8-inch nonstick, ovenproof frying pan. Add the chorizo slices and the potato chunks. The chorizo will start to sizzle, releasing all its tasty oils and spices. After a couple of minutes, when everything's lightly golden and crisp, remove from the pan with a slotted spoon and set aside. Sprinkle the rosemary leaves into the hot fat. As soon as they hit the pan, they'll start to crisp up immediately pour the beaten eggs on top, adding the potatoes and chorizo and spreading everything out evenly. Place the whole pan in the preheated oven or under the broiler until the omelet is golden brown on top and just cooked through in the middle.
- While the omelet is cooking, put the shallots into a bowl with the lemon juice, some salt and pepper and a glug of extra-virgin olive oil. Toss and pinch the shallots with your fingertips to soften them slightly, and then mix in the parsley leaves. Serve a little on top of the omelet and tuck in!
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
POTATO SALAD WITH BACON AND PARSLEY
Got this recipe from June 2009 issue of Real Simple. My boyfriend refuses to eat mayonnaise so I have to find a way to get around that and still serve my favorite dishes. I am very excited to try this! You can make this dish the night before but just wait until serving time to add the bacon so it is nice and crisp. Enjoy.
Provided by Julia Lynn
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place potatoes in water and 1 tsp salt and simmer until tender, about 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
- Meanwhile, cook bacon in skillet untel crisp. Crumble when cooled.
- Whisk oil, vinegar, mustard, remaining salt, and pepper in a large bowl. Toss with the potatoes, bacon and parsley.
Tips:
- Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape better than starchy potatoes, such as Russet, and are less likely to fall apart when boiled.
- Boil the potatoes until they are tender but still firm: Overcooked potatoes will be mushy and fall apart. To check if the potatoes are done, insert a fork into the center. If it goes in and out easily, the potatoes are done.
- Let the potatoes cool slightly before adding the other ingredients: This will help to prevent the potato salad from becoming watery.
- Use a light hand when dressing the potato salad: You don't want to overpower the flavor of the potatoes. Start with a small amount of dressing and add more to taste.
- Serve the potato salad immediately or chill it for later: Potato salad is best served warm or at room temperature, but it can also be chilled for later. If you are chilling the potato salad, let it come to room temperature for about 30 minutes before serving.
Conclusion:
Parsley potato salad is a classic summer dish that is perfect for potlucks, picnics, and barbecues. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make the best parsley potato salad that everyone will love.
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