red potato

In this elegant variation of the classic French salad, seared fresh tuna stands in for the conventional canned sort. The rest of the salad can be assembled a few hours ahead, but the tuna should be cooked and placed on top of the salad just before it is served.

Salade Niçoise With Fresh Tuna

red potatoes

Dijon mustard

garlic, peeled, crushed and chopped (1 1/2 tablespoons)

red-wine vinegar

olive oil

salt

pepper

water

beans

yellow pepper

tomatoes

red onions

olives

tuna

canola oil

red lettuce leaves

basil

Place the potatoes in a saucepan, cover with cool water and bring the water to a boil over high heat. Cover, reduce the heat to low and boil gently for 25 to 35 minutes, until the potatoes are tender but still firm when pierced with a fork. Drain off the water and set the potatoes aside until cool enough to slice.

Meanwhile, prepare the dressing. In a large bowl, mix together the mustard, garlic, vinegar, olive oil, 1 teaspoon of salt and 1 teaspoon of pepper. Whisk until it comes together.

Peel the potatoes, if desired, and cut into 1/2-inch slices. Toss with the dressing.

Bring the 1 1/2 cups of water to a boil in a saucepan. Add the beans, cover and return to a boil. Boil over high heat for 1 to 3 minutes (less for haricot verts and more for larger beans) until just tender but slightly firm to the bite. Drain and run under cold water for a few seconds to stop the cooking and preserve the bright green color. Cut the beans in half.

Peel the yellow pepper as best you can with a vegetable peeler (much easier to do if the pepper is firm and thick-walled). Then cut the pepper through the pleats, remove and discard the seeds and continue peeling the skin from the pieces. Pile up the peeled pepper wedges and cut them into thin julienne strips (about 1 1/2 cups). Cut the tomatoes in half crosswise, press out the seeds and cut the unpeeled flesh into 1-inch pieces.

No more than 1 hour before serving, add the beans, yellow pepper, red onions, tomatoes and black olives to the potatoes. Mix well.

When almost ready to serve, heat 1 large cast-iron or heavy skillet over high heat for about 2 minutes, until very hot. Sprinkle the tuna with the remaining 2 teaspoons of black pepper and 1 teaspoon of salt and then roll in the canola oil. Place the tuna steak in the hot skillet and sauté over high heat for about 2 minutes, turning once, until lightly browned on the outside and cooked until rare on the inside. Cut into 1/2-inch slices.

To serve, line a large platter with the lettuce leaves. Mound the salade niçoise in the center of the platter and place the sliced tuna and the basil leaves on top. Serve immediately.

Here's what you need: sweet potato, red potato, red onion, brussel sprout, green beans, carrot, olive oil, salt, pepper, dried thyme, fresh rosemary, dijon mustard, honey, garlic, chicken thighs

Easy Honey-Mustard Chicken Meal Prep Recipe by Tasty

sweet potato, diced

red potato, diced

red onion, chopped

brussel sprout, quartered

green beans, chopped

carrot, chopped

olive oil,

salt,

pepper,

thyme

fresh rosemary, chopped

dijon mustard

honey

garlic,

chicken thighs

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Place the sweet potato, red potato, red onion, Brussels sprouts, green beans, and carrots on the baking sheet in separate piles. 

Drizzle everything with olive oil, then sprinkle with salt, pepper, thyme, and rosemary. Rub the seasoning into the vegetables until evenly coated and spread flat on the baking sheet, keeping the vegetables separate. Set aside.

In a small bowl, combine the mustard, honey, garlic, salt, and pepper, and whisk until smooth. Set aside.

Place the chicken thighs skin-side down in a greased cast-iron skillet. Season with salt and pepper, then brush generously with the honey-mustard sauce. Flip the chicken thighs over and repeat, seasoning with salt and pepper, then brushing with the rest of the honey-mustard sauce.

Place the vegetables and the chicken in the oven on separate racks. Bake for 30 minutes or until chicken reaches an internal temperature of 165°F (75°C) . (Optional: Remove the vegetables once cooked and broil the chicken for 1-2 minutes, or until the skin crisps up.)

Let everything cool, then distribute into resealable containers, mixing up the combination of vegetables so that you get something a little different each day.

https://vid.tasty.co/output/107493/landscape_480/1535674664

Healthy Potato Salad with all traditional ingredients but not drowning in cups of mayo. Creamy, flavorful and a must at any summer gathering.

Healthy Potato Salad

lbs baby potatoes (Yukon gold or red potatoes)

eggs (large)

pickles (sauerkraut or fresh cucumber, diced)

tbsp red onion (finely chopped)

tbsp dill (finely chopped)

tbsp yellow mustard

tbsp any light colour vinegar

plain yogurt (2%+ fat)

mayo

tsp black pepper

To cook potatoes and eggs on the stove: In a medium pot, add potatoes, eggs and enough cold water to cover. Place lid on top and bring to a boil on high heat. Reduce heat to low and cook for 7 minutes. Remove eggs with a slotted spoon into a bowl with cold water. Keep cooking potatoes more depending on size: baby - extra 10 mins, medium - 20 mins, large - 25 mins. Or until fork tender.

To cook potatoes in Instant Pot: To 6 or 8 quart Instant Pot, add 1 cup cold water, basket or trivet and place potatoes on top. Cook on High Pressure with Quick Release: baby potatoes - 10 mins, medium 12 mins, large - 15 mins. Then you will have to make Instant Pot eggs separately or boil them on the stove for 7 minutes.

Drain potatoes and let cool for 20 minutes uncovered.

In the meanwhile, prep and add to a large salad bowl: pickles, red onion, dill, mustard, vinegar, yogurt, mayo, salt and pepper.

Chop the eggs and add to the bowl.

Cut potatoes into desired size pieces - some like chunky potato salad (cut into 2 inch cubes) and some more mushy (diced potatoes). Add to the bowl and gently stir salad with large spoon.

Chill for at least 3 hours or overnight before serving.

Serve cold with corn on the cob, grilled chicken breast or turkey burgers.

A good corn soup is creamy and naturally sweet; an even better corn soup is spicy, refreshing and addictive. In this recipe, it’s the combination of shallots, garlic, ginger, chiles and coconut milk, rather than heavy cream or butter, that makes the soup at once cooling and rich. It’s a dinner in a bowl (and a vegan one at that), but it would surely welcome a side of steamed rice or salad of leafy greens. To serve, add garnishes that are any combination of spicy (extra fresh chile or store-bought chile oil), crunchy (toasted coconut, chopped peanuts or cashews, fried shallots) or fresh (torn cilantro, chopped scallions), and it’ll be even more dynamic.

Spicy Corn and Coconut Soup

yellow corn corn

shallots,

garlic cloves,

ginger,

serrano chile (or other chile), minced

potatoes

vegetable broth (or 2 1/2 cups of hot water whisked

coconut milk

lime juice (from 1/2 lime)

Kosher salt, to season

Cut the corn kernels off the cobs and transfer to a bowl. Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung-out sponges. Set aside. (If using frozen kernels, skip this step.)

In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, ginger and chile, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Add corn kernels and juices to the pot, and sauté until the corn is softer and brighter, about 3 minutes more.

Add potato pieces, and stir to coat, 1 to 2 minutes.

Now, pour in the vegetable broth and coconut milk. Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through.

Use an immersion blender to roughly purée the soup, so that it’s creamy with some kernels of corn, chunks of potato, and chile flecks remaining. (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice. 

This Fried Red Potato Wedges Recipe contain only 3 ingredients and ready in under 15 minutes! The easiest potato wedges recipe ever, delicious and easy

Fried Red Potato Wedges (15 minutes!)

peanut oil oil

Preheat deep fryer or oil to 320°F

Cut potatoes into wedges and place into cold water until ready to fry. Drain potatoes and dry thoroughly with a clean kitchen towel. Fry for 10 minutes. Drain on a wire rack over a sheet tray to let excess oil drip off.

Turn frying oil up to 375 °F. Fry potatoes again for 2-3 minutes until crispy. Drain on a wired rack.

Generously season with season salt and kosher salt to taste immediately after removing potatoes from the oil. Toss to coat in the seasoning.

This red potato salad combines roasted spuds with crispy bacon, green onions, and hard-boiled eggs for a creamy and delicious side in just 30 minutes!

Red Potato Salad

eggs

green onions (sliced)

bacon (fried and crumbled)

mayonnaise

black pepper

Preheat oven to 400 degrees.

Toss diced red potatoes (do not peel) with olive oil and spread in a single layer on a baking sheet. Roast for 15-18 minutes, turning once or twice, or until fork-tender and lightly browned.

Transfer the potatoes to a large bowl. While still warm, gently stir in the eggs, onion, and bacon. Add the mayonnaise, salt, and pepper, stirring just until all the potatoes are coated. Adjust the amount of mayo, if desired.

Serve immediately or chill and serve cold.

Cooking Channel serves up this Cold-Fashioned Potato Salad recipe from Alton Brown plus many other recipes at CookingChannelTV.com

Cold-Fashioned Potato Salad

red potatoes, large diced

cider vinegar

mayonnaise (homemade if possible)

mustard powder

parsley

tarragon

garlic

cornichons

small dice red onion

celery

Cold-Fashioned Potato Salad : Recipes : Cooking Channel

Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds or cut into large dice and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.

In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.

https://www.cookingchanneltv.com/apps/api/playback?path=/etc/sni-asset/cook/videos/0/01/018/0183/0183293

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

Top 7 red potato recipes from across the web

The most viewed red potato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Salade Niçoise With Fresh Tuna

Easy Honey-Mustard Chicken Meal Pre...

Healthy Potato Salad

Spicy Corn and Coconut Soup

Fried Red Potato Wedges (15 minutes...

Red Potato Salad

Cold-Fashioned Potato Salad

Top 7 red potato recipes from across the web

The most viewed red potato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salade Niçoise With Fresh Tuna

Easy Honey-Mustard Chicken Meal Pre...

Healthy Potato Salad

Spicy Corn and Coconut Soup

Fried Red Potato Wedges (15 minutes...

Red Potato Salad

Cold-Fashioned Potato Salad

The most viewed red potato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine