Potatoes - Potato Salads & Potato Gratins

French Potato Salad

Ingredients

• 6 medium potatoes, unpeeled, sliced
• 3 tablespoons olive oil
• 1 teaspoon white wine vinegar
• 1 teaspoon dijon mustard
• 1/2 teaspoon salt
• 1/4 cup (1/4 oz/7 g) chopped Italian (flat-leaf) parsley
• 1 scallion (spring onion), chopped
• 1 tablespoon chopped basil

Instructions

1. Steam the sliced potatoes over salted boiling water until just tender. Rinse and drain and allow to cool a little. 
2. In a glass jar with a lid combine the olive oil, vinegar, mustard, and salt and shake well. 
3. Transfer the potatoes to a serving bowl and pour the dressing over the still-warm potatoes and toss gently to coat. 
4. Cool a little more then stir in the parsley, scallion, and basil and season with salt and pepper. 
5. Serve warm or at room temperature. 

Serves 4-6 as a side dish

Grilled Potato and Cucumber Salad

SERVES: 4

PREP TIME: 10 MINUTES

COOK TIME: 19 MINUTES

Ingredients

• 1 pound baby red potatoes
• 1/4 cup nonfat Greek yogurt
• 1 tablespoon white wine vinegar
• 1 tablespoon olive oil
• 2 teaspoons Dijon mustard
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• cooking spray
• 1/2 seedless cucumber, quartered lengthwise and chopped
• 1 rib celery, chopped
• 1 scallion, chopped

Instructions

1. Place potatoes in a large pot of water. Bring to a boil, then cook for 12 to 15 minutes or until fork-tender. Drain and set aside. 
2. Meanwhile, in a medium bowl, whisk together yogurt, vinegar, olive oil, mustard, salt, and pepper. Set aside. 
3. Coat a grill with cooking spray, then heat to medium-high. When potatoes are cool enough to handle, cut them in half and place, cut side down, onto the grill. Cook for 4 minutes or until crisp and golden. Transfer to a large bowl and add cucumber, celery, scallion, and dressing. Toss to combine, then serve. 

NUTRITION SCORE PER SERVING: 131 calories, 4g fat (1g saturated), 21g carbs, 4g protein, 2g fiber, 34mg calcium, 1mg iron, 290mg sodium. 

Healthy Potato Gratin with Herbs

ACTIVE: 30 MIN; TOTAL: 2 HR

8 SERVINGS

Ingredients

• 1 1/2 tablespoons extra-virgin olive oil, plus more for the cake pan
• 1 large shallot, minced (about 1/3 cup)
• 1 1/2 teaspoons chopped thyme
• 1/2 teaspoon chopped rosemary
• 2 cups low-sodium chicken broth
• 2 pounds medium red potatoes, very thinly sliced
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 400° and oil an 8-inch round cake pan, preferably of dark metal. Line the bottom of the pan with parchment paper and oil the paper. 
2. In a medium saucepan, heat the 1 1/2 tablespoons of olive oil. Add the shallot and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. Add the thyme and rosemary and cook for 1 minute. Add the chicken broth and bring to a boil. Cook over moderately high heat until reduced to 3/4 cup, about 10 minutes. 
3. Arrange an overlapping layer of potato slices in the cake pan. Season lightly with salt and pepper and spoon a small amount of the reduced broth on top. Repeat the layering with the remaining potatoes and reduced broth, seasoning each layer lightly. Pour any remaining broth on top. Cover the pan with a sheet of oiled parchment paper and then a sheet of foil. 
4. Bake the gratin in the center of the oven until the potatoes are very tender, about 1 hour. Remove the foil and paper and bake until the top is dry, about 10 minutes longer. 
5. Turn the broiler on. Remove the gratin from th oven and let rest for 5 minutes. Invert the gratin onto a heatproof plate. Carefully remove the parchment round. Brown the gratin 6 inches from the heat until the surface is lightly browned, about 2 minutes. Cut into wedges and serve. 

Potato and Celery Root Gratin with Gruyere

PREP TIME: 45 MINUTES | COOK TIME: 1 1/2 HOURS

SERVES: 8 TO 10

Ingredients

• Unsalted butter for baking dish
• 1 Tbs. olive oil
• 1/2 cup (90g) finely chopped shallots
• 1 tsp. chopped fresh thyme
• 2 cups (500 ml) heavy cream
• 1 tsp. Dijon mustard
• 2 tsp. kosher salt
• 3/4 tsp. freshly ground black pepper
• 1 1/2 lb. (750g) russet potatoes, peeled and sliced 1/16 inch (2mm) thick
• 1 1/2 lb. (750g) celery root, peeled and sliced 1/16 inch (2mm) thick
• 4 oz. (125 g) Gruyère cheese, shredded
• 1 oz (30 g) Parmigiano-Reggiano cheese, grated
• 2 tsp. chopped fresh chives or flat-leaf parsley (optional) 

Instructions

1. Preheat an oven to 375°F (190°C). Butter a 13-by-90-inch (33-by-23cm) baking dish. 
2. In a saucepan over medium heat, warm the olive oil. Add the shallots and thyme and cook, stirring occasionally, for 3 minutes. Add the cream, mustard, salt and pepper and whisk until just blended. Remove from the heat and let cool slightly. 
3. In a large bowl, toss together the potato and celery root slices. Pour the cream mixture over the potato mixture and toss to coat evenly. 
4. In a small bowl, stir together the Gruyère and Parmigiano-Reggiano.
5. Arrange a layer of potato and celery root slices, slightly overlapping, in the prepared baking dish. Sprinkle with one-third of the cheese mixture. Repeat the layering 2 more times, ending with the cheese. Pour any remaining cream from the bowl over the gratin. 
6. Cover the dish loosely with foil and bake for 45 minutes. Remove the foil and continue baking until the top is golden and the vegetables are tender when pierced, 30 to 45 minutes more. Let stand for 10 minutes, then sprinkle with the chives and serve. 

Equipment: mandoline or food processor, grater, vegetable peeler, prep bowls, saucepan, 13-by-9-inch (33-by-23cm) baking dish