POTATO SALAD WITH GREEN BEANS AND TOMATOES
This potato salad puts a fresh-tasting spin on traditional potato salad. This zesty side dish disappears quickly.-Caroline Weese, Greybull, Wyoming
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. Add beans; return to a boil. Cook for 5-8 minutes or until the beans are crisp-tender and the potatoes are just tender; drain and cool. , Place in a large bowl; add the tomatoes and onion. Combine dressing ingredients; pour over the salad; toss to coat. Cover and , refrigerate.
Nutrition Facts :
ROASTED POTATO AND GARLIC SALAD
This is not your traditional potato salad recipe, but it is sooooo good! It has such delicious, robust flavors and has always been a huge hit at our summer barbeques.
Provided by Holly
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place 1/2 cup of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.
- Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.
- Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes.
- Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total).
- Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.)
- Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.
- Turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.
Nutrition Facts : Calories 519.9 calories, Carbohydrate 55.9 g, Fat 30.6 g, Fiber 5.4 g, Protein 7 g, SaturatedFat 4.2 g, Sodium 27.3 mg, Sugar 7.1 g
RED SKINNED POTATO SALAD
This creamy salad is made with red potatoes, which give this dish--chock full of melt-in-your-mouth bacon, bits of hard boiled egg, crunchy celery and spicy onion--a delectable, firm texture.
Provided by Donna
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
Nutrition Facts : Calories 429.6 calories, Carbohydrate 16.2 g, Cholesterol 120.6 mg, Fat 36.9 g, Fiber 1.4 g, Protein 9.5 g, SaturatedFat 6.9 g, Sodium 535.8 mg, Sugar 1.7 g
PORTUGUESE STYLE REDSKIN POTATO SALAD WITH TOMATOES AND GARLIC
The Portuguese love potatoes as much as, if not more than others. This salad makes good use of them, and cooks using the classic Portuguese "tomada", sauce, which is made up of olive oil, tomatoes, and garlic. Recipe by Elisabeth Rosen.
Provided by PalatablePastime
Categories Potato
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet, saute the onion, and garlic until onion is translucent, 4-5 minutes or so.
- Stir in the tomatoes, followed by the potatoes, along with the salt and pepper (amounts are really to suit your taste).
- Cover, turn heat to low, for about 15 minutes, or as soon as the potatoes become tender.
- Uncover, raise heat to medium, and cook down the sauce until thickened, and mostly cooked away.
- Remove from heat, check the salt again, and add the cilantro and vinegar.
- Serve at room temperature.
Nutrition Facts : Calories 368, Fat 14.2, SaturatedFat 2, Sodium 413.4, Carbohydrate 55.2, Fiber 7, Sugar 7.6, Protein 7.1
PORTUGUESE POTATO SALAD
Make and share this Portuguese Potato Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 1h19m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- When potatoes are cool enough to handle, peel and cut into 1/2-inch cubes.
- Place potato cubes in a bowl; sprinkle with vinegar while they are still warm.
- In a large skillet over medium heat; add the olive oil and let it get heated.
- Add the sausages; stir/saute for about 4 minutes or until lightly browned.
- Use a slotted spoon and transfer sausages to a paper-towel lined plate.
- To make the dressing: in a small mixing bowl, whisk the vinegar, salt and pepper together until the salt dissolves.
- Whisk in the mustard and anchovy paste until well blended.
- Gradually whisk in 4 tablespoons olive oil until an emulsion forms.
- If the dressing is too thick, go ahead and whisk in the remaining olive oil; set dressing aside.
- Add the sausages, garbanzo beans, bell pepper, onion, celery, and parsley to the potatoes.
- Pour the dressing over the mixture; toss gently until thoroughly coated.
- May serve right away or cover and refrigerate for up to 1 day.
- Bring to room temp before serving.
RED POTATO AND TOMATO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.
- In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving.
REDSKIN POTATO SALAD
Make and share this Redskin Potato Salad recipe from Food.com.
Provided by MellyBelly
Categories Potato
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Clean and Dice Potatos, boil in salted water.
- Boil the potatos until tender, but NOT mushy.
- Clean and Cut Celery and Carrots.
- Add Celery, Carrots, Craisons, Drained and Cooled Potatos to a mixing bowl and gently toss.
- Add Sour Cream, Mayo, Relish and Honey Mustard, Fiesta Party Mix Dip, and Salt and Pepper.
- Gently Mix.
- I like to Chill my potato salad for atleast an hour before serving.
Nutrition Facts : Calories 258.4, Fat 2.6, SaturatedFat 0.5, Cholesterol 3.7, Sodium 168.4, Carbohydrate 55.5, Fiber 5.7, Sugar 14.1, Protein 6.1
GARDEN TOMATO AND POTATO SALAD
Provided by Orah Raia
Categories Salad Potato Tomato Low Fat Quick & Easy Summer Bon Appétit New Jersey
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cook potatoes in large pot of boiling salted water until just tender. Drain and cool slightly. Cut potatoes into small pieces and place in large bowl.
- Meanwhile, heat 2 teaspoons olive oil in heavy medium skillet over medium-low heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook 1 minute longer. Add onion mixture to potatoes. Add remaining 1/4 cup oil, tomatoes, vinegar, basil and oregano. Toss to combine well. Season salad to taste with salt and pepper.
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