Italian Potato Salad Food

ITALIAN POTATO SALAD

Steps:

• Boil potatoes, keeping skins on, until tender.
• Meanwhile, crush garlic into medium-sized serving bowl and add chopped parsley.
• Add olive oil and mix well.
• Let mixture sit while potatoes are cooking.
• When potatoes are done and still HOT (or at least very warm- they absorb the flavour better that way), cut into bite-sized chunks and add to parsley-garlic mixture.
• (If you prefer to peel your potatoes, feel free).
• Stir well to coat potatoes.
• If more oil is needed (sometimes it varies, depending on the potatoes), add enough to get desired amount.
• Salt and pepper to taste.
• This is best when it sits for at least an hour at room temperature before serving to let the flavours combine.

ITALIAN POTATO SALAD

Steps:

• In a large bowl, combine ingredients except lettuce; toss to coat.
• Cover and refrigerate until serving.
• Serve in a lettuce-lined bowl if desired.

ITALIAN POTATO SALAD

Steps:

• Combine all ingredients except the rough chopped parsley.
• Refrigerate about one hour. Top with parsley and serve.
• ** This can stand at room temperature since there is none of that "white stuff" in it.

ITALIAN POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• In a large bowl, mix together the garlic, olive oil, vinegar and parsley. Add potatoes and toss to evenly coat.
• Cover and refrigerate overnight.

ITALIAN POTATO SALAD

Steps:

• Boil the potatoes until tender, about 15 mins, then drain and allow to cool slightly. Whisk together the olive oil, Parmesan and a little seasoning. Toss through the potatoes with the basil and sundried tomatoes. Serve warm.

MOM'S ITALIAN POTATO SALAD

Steps:

• Place potatoes in a large saucepan, cover with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are tender, about 15 minutes. Drain and cool, then cut into 1-inch cubes.
• Combine the potatoes, cucumber, celery, onion, and olives in a large bowl.
• Whisk together the olive oil, red wine vinegar, and garlic powder in a small bowl. Pour the dressing over the potatoes and vegetables; mix well. Season with salt and pepper, then chill. Stir the potato salad again before serving.

ITALIAN POTATO SALAD

Steps:

• Prepare an ice-water bath; set aside. Cover eggs with water in a medium saucepan; bring to a full boil. After 1 minute, cover; turn off heat. Let stand 8 minutes. Rinse; transfer to ice-water bath.
• Cover the potatoes with water by 1 inch in a large saucepan. Bring to a boil; add salt. Simmer until just tender, about 15 minutes (do not overcook). Drain potatoes; let cool slightly. Halve lengthwise.
• Transfer potatoes to a medium bowl. Add vinegar to taste; gently toss. Stir in parsley and onion. Gently tossing, pour in oil in a slow, steady stream; toss until incorporated. Season with salt and pepper.
• Just before serving, peel and quarter eggs, and arrange on top of salad.

CHILLED ITALIAN POTATO SALAD

Steps:

• Place the potatoes in a pot and cover with water. Bring to a boil. Simmer about 30 minutes until very tender when pierced with a fork. Carefully drain and allow to cool. Peel and cut into 1/2 inch dice.
• Blanch the green beans for about 5 minutes in a pot of water. Drain and rinse beans in cold water. Drain well.
• Lightly toss potatoes, beans, onion, and hard boiled eggs.
• Whisk olive oil, mayonnaise, lemon juice, parsley, salt, and pepper.
• Add dressing to salad, toss and chill until ready to eat.

ITALIAN POTATO SALAD RECIPE

Steps:

• Cut potatoes into cubes. Cook in boiling water for 15 min. or just until tender; drain. Cool completely.
• Mix dressing and tarragon in large bowl. Add potatoes, tuna and beans; mix lightly. Cover.
• Refrigerate at least 1 hour to allow flavors to blend.

EASY ITALIAN POTATO SALAD

Steps:

• In a large bowl, combine the first 10 ingredients; toss to coat. Cover and refrigerate until serving. Serve salad in a lettuce-lined bowl if desired.

WARM ITALIAN POTATO SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Brush 1 tablespoon olive oil over the red potatoes. Pierce potatoes with a fork and arrange onto a baking sheet. Spread baby eggplant pieces, red bell pepper slices, green bell pepper pieces, red onion, and garlic onto a separate baking sheet; drizzle 1 tablespoon olive oil over the vegetables. Stir 1/2 cup olive oil, garlic salt, oregano, basil, and black pepper together in a bowl.
• Roast potatoes in preheated oven for 20 minutes. Put baking sheet into the oven and continue roasting potatoes and the vegetables until the potatoes are tender, about 25 minutes more. Let everything cool for 10 minutes.
• Cut potatoes into bite-size chunks and put into a bowl. Drizzle olive oil and seasoning mixture over the potatoes and stir to coat; add the roasted vegetables and stir.

ITALIAN POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. , Peel and cube potatoes; place in a large bowl. Add dressing and toss to coat. Cover and chill for 2 hours. , Add eggs, celery, onion, cucumber and green pepper; mix well. In a small bowl, combine mayonnaise, sour cream and horseradish; mix well. Pour over potato mixture; toss to coat. Chill for at least 1 hour. Top with tomatoes.

ITALIAN POTATO SALAD

Steps:

• After cutting up all ingredients, place together in a large bowl. Add Olive Oil, Cider Vinegar, Oregano, Salt and Pepper. Stir until all ingredients are covered. Add more oil if necessary to coat ingredients. Keep stirring over 1-2 hours to marinate salad. Add Salt and Pepper as needed. This can be refrigerated but should be served close to room temperature for best flavor.