MEDITERRANEAN TUNA, POTATO, OLIVE, AND FETA SALAD WITH GARLIC DRESSING
Steps:
- Separate garlic cloves, leaving skins intact. In a large kettle cover potatoes with salted water by 2 inches and add garlic. Simmer potatoes and garlic until potatoes are just tender, about 20 minutes. Drain potatoes and garlic in a colander and, when cool enough to handle, cut potatoes into 1/4-inch-thick slices. Peel garlic and in a blender puree with water, vinegar, oil, mustard, and salt and pepper to taste. Potatoes may be prepared and dressing made 1 day ahead and chilled separately, covered.
- Cut beans into 1-inch pieces. Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water cook beans until crisp-tender, about 3 minutes for haricots verts or 6 minutes for regular green beans. In a colander drain beans and plunge into ice water to stop cooking. Pat beans dry. Cut bell pepper into 1/4-inch dice and halve cucumber lengthwise. Seed cucumber and diagonally cut into 1/4-inch-thick slices. Pit and chop olives. Vegetables and olives may be prepared up to this point 4 hours ahead and chilled separately, covered.
- Drain tuna and transfer with potatoes, beans, bell pepper, cucumber, and olives to a large bowl.
- Just before serving, toss salad with dressing and crumble feta on top.
DELICIOUS GARLIC AND TUNA POTATO SALAD
Make and share this Delicious Garlic and Tuna Potato Salad recipe from Food.com.
Provided by canarygirl
Categories Tuna
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Boil potatoes, skin on, until cooked through, about 20 minutes, or until fork tender.
- Allow to cool enough to touch and peel.
- Dice potatoes.
- In a large bowl, toss in shrimp, tuna, chopped egg and vegetables lightly.
- Whisk garlic mayo salt, pepper and vinegar together.
- Fold 1/2 cup into salad, a little more if it looks dry.
- Spread salad into a shallow dish (I usually use a casserole dish).
- Spread remaining garlic mayo over salad, and garnish around the edges with the lettuce, and in the center with reserved ingredients.
- Allow to chill in refrigerator while flavors meld.
- This can be made a few days before, just garnish the salad the same day, using freshly chopped lettuce.
DILL & GARLIC POTATO SALAD
Make and share this Dill & Garlic Potato Salad recipe from Food.com.
Provided by chefchris68
Categories < 30 Mins
Time 24m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash and cut the potatoes into 1" cubes.
- Rinse the potatoes.
- Carefully place the potatoes into the boiling water and cook at a low boil for 12 minutes, until tender.
- Drain well and spread on a tray to cool at room temperature.
- Combine all the other ingredients well in a bowl that is large enough to hold the potatoes as well.
- When the potatoes are cool, mix into the dressing and combine well.
- Label with the date made, cover and refrigerate the salad for at least 4 hours up to 3 days.
Nutrition Facts : Calories 254.9, Fat 14.9, SaturatedFat 2.2, Cholesterol 11.5, Sodium 625.5, Carbohydrate 29.4, Fiber 2, Sugar 4.4, Protein 2.7
GARLIC HERBED GRILLED TUNA STEAKS
Grilled tuna steak recipes aren't limited to restaurants. After enjoying yellowfin tuna in southwest Florida, I came up with this recipe so I could enjoy the flavor of my favorite fish at home. -Jan Huntington, Painesville, Ohio
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine the lemon juice, oil, garlic and thyme. Add the tuna; seal bag and turn to coat. Refrigerate for up to 30 minutes, turning occasionally., Remove tuna from bag; sprinkle with salt and pepper. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center.
Nutrition Facts : Calories 218 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 211mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges
LEMON AND GARLIC POTATO SALAD
Make and share this Lemon and Garlic Potato Salad recipe from Food.com.
Provided by PinkCherryBlossom
Categories Potato
Time 30m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Boil potatoes until tender, and cool.
- Add remaining ingredients and mix well.
- Chill and serve.
Nutrition Facts : Calories 190.2, Fat 3.1, SaturatedFat 0.5, Sodium 44.5, Carbohydrate 38, Fiber 4.1, Sugar 3.5, Protein 4.6
AMISH POTATO SALAD
Delicious and easy-to-make Amish recipe for potato salad. Note: Amish potato salad is sweet so this isn't your typical potato salad. It's much better!
Provided by JPerez
Categories < 60 Mins
Time 35m
Yield 1 gallon
Number Of Ingredients 11
Steps:
- Boil potatoes until cooked, but not too soft.
- Use a food processor or salad shooter to chop cooked potatoes and hard-boiled eggs (or you can chop by hand).
- Combine onion and celery with potatoes and eggs.
- Mix all remaining ingredients well and stir into potato mixture.
- Chill.
- Best when made a day ahead. Enjoy!
Nutrition Facts : Calories 5574.8, Fat 69.7, SaturatedFat 23.4, Cholesterol 2563.6, Sodium 15619.6, Carbohydrate 1141, Fiber 44.2, Sugar 824.4, Protein 121.2
CREAMY GARLIC POTATO SALAD
A creamy potato salad that is simple to make, and is a sure crowd pleaser. I get asked to bring this to every barbeque I go to.
Provided by Sco74
Categories Potato
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine mayonnaise, finely diced onion and crushed garlic cloves in container with a lid.
- Mix well and refrigerate for 2-3 hours.
- (This is so the flavour of the garlic and onion will be picked up by the mayonnaise) Wash potatoes and cube, leaving the skin on.
- Boil until tender, and skin is SLIGHTLY coming away.
- The potatoes will be slightly overcooked by potato salad measures, but this only adds to the creaminess.
- Set aside to cool.
- At the same time you can hardboil the eggs.
- Once eggs are cooled, cut in quarters, lengthways and set aside.
- Place cooled potatoes in large bowl and add the mayonnaise mixture, corn kernals and chives.
- Mix well.
- The last step is to add the eggs.
- Place them throughout the salad, being careful not to mix them in too much, as they will lose their yolk and discolour the salad.
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ITALIAN TUNA POTATO SALAD - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
Category SaladCalories 382 per servingTotal Time 15 mins
- Bring a large pot of salted water to a boil and boil the potatoes until a knife can be inserted with ease (around 8-10 minutes).
- Meanwhile, finely slice the red onion and fresh parsley, set aside. Add the olive oil (4 tbsp), lemon juice and zest to a bowl and whisk briefly to combine.
- Once cooked, drain the potatoes and let them cool slightly for a couple of minutes so they are not too hot but still warm.
- Transfer them to a large serving bowl and add the sliced onion, chopped parsley, capers (2 tbsp), tuna, and a good pinch of salt and pepper and toss everything together. Pour over the dressing and toss the salad again to coat it in the dressing, serve.
NO-MAYO POTATO SALAD WITH TUNA | THE MEDITERRANEAN DISH
From themediterraneandish.com
4.9/5 (13)Total Time 24 minsCuisine SpanishCalories 202 per serving
- Place fingerling potatoes in a large pot and cover well with water. Boil for 10 minutes or until you are able to stick a fork through potatoes. Using a slotted spoon, remove potatoes from boiling water and transfer to a plate for now. Do not discard water.
- In the same cooking pot, with the water boiling, add green beans. Cook 4 minutes or so. Drain, and immediately place the green beans in the bowl with the iced water (ice bath) to stop cooking (this helps them keep their vivid green color too.) When cooled enough, remove green beans from ice bath and pat dry.
- Cut fingerling potatoes in halves length-wise, and place them in a large mixing bowl. Add green beans, tomatoes, onions (or shallots), tuna (crumble it up a bit before adding), and garlic.
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