Whether boiled, baked or fried – a variety of dishes can be prepared with potatoes. From nutritious salads to tasty side dishes to delicious main courses, every meal with potatoes tastes wonderful. There are also many recipes with potatoes that are suitable for vegetarians and vegans. If you would like to impress your guests with unusual salads and dishes, then you have come to the right place. We give you 10 suggestions for delicious vegetarian dishes that you can prepare for your next dinner party. Enjoy it!
Salad recipes with potatoes – potato salad with homemade saffron aioli
When we think about recipes with potatoes, the popular potato salad always comes to mind. However, if you are looking for something different from the classic recipe, then you can try this delicious recipe for salad with potatoes, green beans and homemade aioli with saffron.
Ingredients for 4-6 servings:
500 g potatoes, e.g. B Fingerling
large handful of green beans
1/2 head radicchio, thinly sliced
3 egg yolks
2 tablespoons lemon juice, divided
1 garlic clove, finely chopped
4-5 radishes
1/8 tsp ground saffron
2 tbsp hot water
small handful of fresh dill
Sea or kosher salt
freshly ground black pepper
1 1/4 cup grapeseed oil or other neutral oil, divided
Preparation:
Preheat the oven to 200 degrees. Cut the potatoes into small pieces and add 1/4 cup of oil. Add two pinches of salt and some freshly ground black pepper and toss the potatoes to season. ThenSpread on a baking sheetand bake until golden brown, about 15 minutes.
Add the green beans to boiling water and cook until almost tender, about 2-3 minutes. Drain the water and rinse with cold water to stop the cooking. Then cut the beans in half.
To make saffron aioli, crush a few pinches of saffron in a mortar until you have ground 1/8 teaspoon of saffron. You can use already ground saffron, but you will get a more intense flavor with saffron threads that you grind yourself. Soak the ground saffron in 2 tablespoons of hot water.
Place the 3 egg yolks in a high speed blender. Add the soaked saffron, 1 tablespoon lemon juice and the minced garlic. Run the blender on low speed for about 15 seconds. Remove stopper from lid and slowly add 1 cup oil in a small, thin, slow and steady stream, increasing speed as aioli thickens. Add a large pinch of salt at the end. Alternatively, you can whisk together the egg yolk, lemon juice and garlic and add to the oil, stirring constantly.
Now add the potatoes to about 1/2 of the aioli and season with another tablespoon of lemon juice. If necessary, add a little more aioli to evenly coat the potatoes. Taste a potato and add more salt if needed. Finally, serve the potatoes on a platter and add the green beans, radicchio, radishes and dill. Serve the rest of the saffron aioli on the side.
In a salad with peas
If you don't eat foods of animal origin, you can also try vegan recipes with potatoes. We are hiring heredelicious and healthy recipefor vegan salad.
Ingredients for 4 servings:
500g baby potatoes, halved
1 1/2 tbsp olive oil
125g asparagus, cut into small pieces
120 g green peas
120 g Edamame
1 bunch radishes, thinly sliced
1 bunch of fresh dill
For the dressing:
1/4 cup lemon juice
1 tbsp white wine vinegar
1 tbsp extra virgin olive oil
1 tsp maple syrup
1 TL Dijon-Mustard
Small bunch of mint, chopped
1 bunch of dill, chopped
Salt and pepper, to taste
Preparation:
Preheat oven to 190 degrees. Line a baking tray with baking paper, season the potatoes with 1/2 tbsp olive oil, salt and pepper and spread them on the tray. Bake in the oven for 25-30 minutes, or until golden brown and tender.
In the meantime, bring a pot of water to the boil. Blanch the asparagus pieces, peas and edamame for 5 minutes and then immediately put them in ice water to avoid overcooking. Drain and set aside.
Diefinished potatoes 10 minutesAllow to cool and then mix in a large bowl with the asparagus, peas and edamame and add the sliced radishes.
In a suitable container, mix all the dressing ingredients well until a smooth consistency is achieved. Pour the dressing over the potatoes and vegetables and stir the salad.
In a spring salad with asparagus
In spring you can prepare delicious recipes with potatoes and asparagus. Here is a suggestion for a delicious salad with mayo dressing.
Ingredients for 4-6 servings:
500g new potatoes
two sprigs of fresh rosemary, fresh mint and fresh thyme
1 tbsp salt
500 gfresh asparagus, cut into small pieces
1 small bunch of radishes, thinly sliced
200 g May
Juice of 1/2 lemon
2 tbsp chopped fresh dill + more for garnish
Preparation:
Cut potatoes into halves and place in a pot, cover with water, add 1 tablespoon salt, rosemary sprigs, mint and thyme and bring to a boil. Cook the potatoes over high heat for about 10 minutes. When ready, remove the branches, drain the potatoes (reserve the water) and let them cool at room temperature.
Prepare an ice bath and cook the asparagus in the leftover potato water for 2 minutes. Then drain and place in the ice bath.
In the meantime, mix the mayo with the juice of 1/2 lemon and 2 tablespoons chopped fresh dill for the dressing.
Once the potatoes have cooled, place the potatoes, asparagus and radishes in a large bowl and also add a few tablespoons of the dressing. Sprinkle with a pinch of chopped dill and serve.
For connoisseurs – potato salad with eggs and mustard vinaigrette
Ingredients for 8 servings:
1 kg baby potatoes, scrubbed
4 large eggs, room temperature
1 TL Senfkörner
3 tbsp apple cider vinegar
2 THE Vollkornsenf
1 TL Honig
1/3 cup olive oil
Kosher salt and freshly ground black pepper
1 cup parsley leaves with tender stems
3 tbsp coarsely chopped pickles
2 tbsp chopped fresh chives
Preparation:
Place the potatoes in a steamer basket and steam in a large pot over boiling water for 20-30 minutes or until tender. Then transfer to a plate and let cool.
Meanwhile, cook eggs in a large pot of boiling water for about 7 minutes so that the yolks are still slightly soft. Then transfer the eggs to a bowl of ice water and let them cool. Then peel and set aside.
Toast mustard seeds in a small dry skillet over moderately low heat until seeds begin to pop, about 1 minute, and transfer to a small bowl.
Whisk together vinegar, mustard, and honey in a large bowl. Gradually add oil while stirring vigorously. Whisk until dressing thickens. Season with salt and pepper. Set aside 3 tablespoons for drizzling.
Halve the potatoes and add them to the bowl with the vinaigrette. Add some parsley and mix, then season with salt and pepper. Serve the potatoes on a plate, halve the eggs and stick them between the potatoes. Drizzle with the rest of the vinaigrette and top with pickles, chives and toasted mustard seeds.
Healthy recipes with potatoes – baked salad with pesto
Ingredients for 4 servings:
500 g small new potatoes suitable for roasting
2-3 tsp olive oil
2 tablespoons pesto, homemade or purchased
100 g mixed leaf salads
100g radishes, cut into strips
50 g cress and/or sprouts
Juice and zest of 1 lemon (optional)
Salt, to taste
black pepper, to taste
Preparation:
Clean the potatoes and let them dry well. Heat the oven to 200 degrees and line a large baking tray with baking paper. Alternatively, you can boil or steam the potatoes, which takes around 15-20 minutes depending on their size. Halve the potatoes, put them in a bowl and mix with 2-3 teaspoons of olive oil. Then place on the prepared baking sheet, cut side down, leaving enough space around each potato. Bake for about 20 minutes.
Cover the roasted potatoes in about 1 heaping tablespoon of pesto and let cool slightly. Place in a large bowl with lettuce leaves, chopped radishes, cress and sprouts (if using). Mix the rest of the pesto with a little lemon juice or water, season with salt and pepper and pour over the salad. Finally, sprinkle some lemon peel over the salad and serve.
Warm lentil salad with potatoes and kale
Ingredients for 2-3 servings:
For the salad
2 tsp olive oil
15 Baby Cartoffeln
1 1/2 cup cooked lentils
1 garlic clove, minced
1 teaspoon fresh thyme leaves
1 bunch kale, 3-4 cups chopped
1 handful dried cranberries, about 1/4 cup
1/4 cup toasted pecans or walnuts
Salt, to taste
pepper, to taste
For the lemon mustard dressing
1/4 cup olive oil
2 TL Dijon-Mustard
2 tbsp fresh lemon juice
1/4 teaspoon maple syrup or honey
Salt, to taste
pepper, to taste
Preparation:
First cover the baby potatoes with cold, salted water and bring to the boil. Turn the heat to low and simmer for about 20 minutes, testing with a fork. The cooked potatoes do not have to be too soft. Drain, pat dry and then cut into quarters.
Heat a large skillet over medium-high heat and add olive oil. Add the potatoes to the pan, season with salt and pepper and fry until crispy, about 12 minutes. Add garlic, thyme and lentils and stir for 2 minutes. Then add the kale, cover with a lid and cook for another 2-3 minutes until the kale begins to soften and wilt. Place in a large bowl and sprinkle with dried cranberries and toasted nuts.
For the dressing, place all the necessary ingredients in a small bowl and stir until a uniform consistency is achieved. Drizzle the salad with the dressing and serve with a few lemon wedges.
Smashed potatoes with lemon and yogurt-feta dressing
Some recipes with potatoes are suitable both as a side dish and as a main dish. Adelicious suggestioncan be found below.
Ingredients for 4 servings:
For the potatoes
About 15 small potatoes
Sea salt
Freshly ground pepper
A few sprigs of thyme
1/2 lemon, sliced
1/4 cup olive oil
For the yogurt feta dip
1/2 cup Greek yogurt
100g feta, crumbled
1/4 cup chopped parsley
1 tbsp chopped dill
1 tbsp chopped mint (optional)
Juice and zest from 1/2 lemon
1 tbsp red wine vinegar
1 teaspoon capers, rinsed and drained
1 garlic clove, minced (optional)
Sea salt
Freshly ground pepper
sliced kalamata olives or tapenade/olive paste for garnish
Walnuts (optional)
Preparation:
Place the potatoes in a saucepan, cover with cold water and a generous amount of salt, and bring to the boil. While the potatoes are cooking, preheat the oven to 220 degrees. Place the finished potatoes in a colander and place over an empty, warm pot to dry completely.
Line a baking tray with baking paper and spread the potatoes on it. Using the bottom of a glass jar, gently flatten each potato, being careful not to crush it completely. Brush with olive oil and season with salt and pepper. Add the thyme and lemon slices to the tray and bake for 20 minutes, then turn the potatoes and bake for another 20 minutes until the edges turn golden brown.
While the potatoes are cooking, you can prepare the dressing. Whisk together all the ingredients except the feta, a pinch of parsley and the lemon zest. Then stir in the feta.
Serve the potatoes from the oven on a plate and drizzle with yogurt-feta dressing while they are still warm. Garnish with olives or tapenade, sprinkle the parsley and grated lemon peel on top and enjoy.
Vegetarian wraps with fried potatoes
Potato recipes are perfect for vegetarian main dishes. If you sometimes need something really quick, try this recipe for delicious wraps.
Ingredients for 4 wraps:
For the baked potatoes
4 cups red potatoes, diced
Extra virgin olive oil
1/2 tsp salt
1/2 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp Coriander
1/4 tsp cumin
1 pinch of cayenne pepper (optional)
For the wraps
Tortillas of your choice
Homemade guacamoleor bought
BBQ Sauce
Lettuce and sprouts
Spring onions
Preparation:
Preheat the oven to 220 degrees. Mix the potatoes in a bowl with a little olive oil, salt and spices. Mix well until the potatoes are evenly coated. Bake on a baking tray lined with baking paper for 30-40 minutes while stirring. For extra crispiness, you can grill the potatoes for 2-3 minutes if desired.
Then put the wraps together. The amount of potatoes is enough for about 4 tortillas. Spread a layer of guacamole and barbecue sauce on the tortilla. Then cover the sauces with a layer of greens and onion. Finally add the potatoes and wrap the wraps. Serve halved or whole.
Spicy potatoes with avocado aioli
Ingredients:
500g small red potatoes, quartered
1 tbsp olive oil
1/2 tsp Paprika
1/4 tsp chili powder
1/2 tsp garlic powder
1/4 tsp salt
1/2 tsp onion
Parsley, chopped for garnish
For the aioli dip/dressing
1/2 Tasse Mayo
1 small Avocado
the juice of half a lemon
1 tbsp parsley, chopped
1/4 tsp salt
1/2 tsp garlic powder
black pepper, to taste
Preheat oven to 220 degrees. Mix the potatoes with the olive oil and spices. Line a baking tray with baking paper and spread the potatoes on it, cut side down. Bake for 10-15 minutes, flip and cook for another 10-15 minutes, or until the potatoes are crisp, golden brown and tender when pierced with a fork.
In a blender or food processor, add all the dressing ingredients and mix until smooth. Season with salt, pepper and lemon juice.
Tip: You can use a dash of milk to get a thinner consistency for the dressing. Otherwise the sauce is perfect as a dip.
Serve the spicy potatoes with the dip on the side, or drizzle with the diluted dressing and a pinch of fresh parsley.
Wedges with a parmesan crust as a side dish
recipes withPotatoes for delicious side dishesThere are many, but the classic potato wedges from the oven are popular with young and old. We present a simple recipe for wedges with a crispy crust that you can enjoy as a side dish or as a delicious snack.
Ingredients for 4-6 servings:
3-4 large potatoes, cleaned and cut into wedges
4 tbsp olive oil
2 tsp salt
2 tsp garlic powder
2 tsp Italian spice mix
1/2 cup grated Parmesan cheese
optional: fresh parsley (or cilantro), ranch or blue cheese as a dip
Preparation:
Preheat oven to 190 degrees. Lightly grease a large baking tray and set aside. Place the potatoes in a large bowl. Drizzle with olive oil and stir. In a small bowl, whisk together salt, garlic powder, and Italian seasoning blend. Sprinkle the potato wedges with the grated cheese, stir and then sprinkle with the spice mixture. Place the Wegdes on the prepared baking sheet in a single layer, peel side down. Bake for 25-35 minutes until the potatoes are fork-tender and golden brown. Drizzle with freshly chopped parsley and serve with dressing or dip of your choice.
