Potato Egg And Olive Salad Food

POTATO AND OLIVE SALAD

Steps:

• In a large saucepan, cover potatoes with 2 inches cold water. Add salt and bring to a boil over high heat; cook until potatoes are tender when pierced with a knife, about 10 minutes. Drain potatoes and return to pan. Add oil, vinegar, olives, and parsley. Toss to combine, and season with salt and pepper.

POTATO, EGG AND OLIVE SALAD

Steps:

• Arrange sliced potatoes and eggs on serving platter.
• Sprinkle with olives, cheese and parsley.
• Drizzle with dressing.

EGG AND POTATO SALAD

Steps:

• Bring potatoes to a boil and simmer, covered, for 20 to 30 minutes or until just tender. While this is cooking in a glass mixing bowl combine the mayonnaise, yogurt and vinegar. Toss with 1/2 teaspoon salt, freshly ground pepper, red onion, celery, 3/4 cup of bell pepper and 2 of the chopped hard boiled eggs. When potatoes are just tender, drain and pat dry and cube them into 1inch dice. Toss them with ingredients in the bowl and adjust seasoning. Center salad on a bed of lettuce and garnish with remaining chopped egg and bell pepper.

EGG AND POTATO SALAD WITH GREEN OLIVES

Steps:

• Place potatoes on steamer rack set in large pot over boiling water. Cover; steam potatoes until tender, about 10 minutes. Cool.
• Whisk mayonnaise, milk, mustard and vinegar in large bowl to blend. Add potatoes, eggs, celery, green onions and olives; toss gently to blend. Season with salt and pepper. (Can be made 6 hours ahead. Cover; refrigerate.) Transfer salad to serving bowl. Sprinkle with paprika; serve.

OLD FASHIONED POTATO AND EGG SALAD

Steps:

• Cook peeled potatoes until tender firm, about 20 minutes.
• Drain and dice potatoes- season with oil and vinegar while still warm.
• Season to taste with salt and pepper.
• Add vegetables.
• Mix mustard with mayonnaise and blend with potato mixture.
• Add eggs and parsley and toss again.
• Taste and adjust seasoning, adding more mayonnaise if needed.
• Garnish with radish slices and paprika.
• Cool,cover and refrigerate overnight.

STEAMED VEGETABLE POTATO AND EGG SALAD

Steps:

• Steam all of the vegetables together for 15 minutes.
• Boil the diced potatoes, and the eggs (still in their shells) together for 12 minutes (until the eggs are hard-boiled).
• Drain the water, peel the eggs and slice them.
• Put everything except olives and cheese together in a big bowl. Mix well.
• Add the cheese and olives on top.

POTATO SALAD WITH FETA CHEESE AND OLIVES

Steps:

• Wash, peel and cook the potatoes (about 30 minutes). Chop the dill.
• In a small bowl mix lemon juice, yogurt, a pinch of salt, olive oil and vinegar. Add chopped dill and the capers. Season with pepper to taste.
• When the potatoes are done, drain them and cut them into thin slices. Put into a salad dish. Pour the dressing on top and mix to coat all the potatoes with it. Using your fingers crumble the feta cheese over the salad.
• Cut the green onions/scallions into thin slices, chop the olives and add as well.
• Serve with bread or meat.

POTATO EGG SALAD

Steps:

• Cube potatoes and place in bowl. Add mayonnaise, onion, celery, relish and OLD BAY SEASONING. Mix well. Fold in eggs. Cover and refrigerate 2 hours or more.
• Garnish with some Old Bay.