Potato Salad With Black Olives Food

GRILLED WARM POTATO SALAD WITH ROASTED GARLIC AND BLACK OLIVE DRESSING

Steps:

• Whisk the garlic, vinegar, honey, and salt and pepper, to taste, in a bowl until smooth. While whisking, add the oil until the mixture has emulsified. Pour into a large serving bowl and stir in the olives and parsley.
• Heat the grill to high. Brush both sides of the potatoes with canola oil and season with salt and pepper, to taste. Grill until lightly golden brown on both sides and cooked through. Coarsely chop the potatoes and add them to the dressing. Toss to coat and serve.

OLIVE POTATO SALAD

Steps:

• Chop six hard-boiled eggs; set aside. Slice remaining hard-boiled eggs and refrigerate. In a large serving bowl, combine the chopped eggs, potatoes, celery, olives, parsley, salt and pepper; refrigerate., For dressing, combine the sugar, flour, salt and mustard in a saucepan. Combine the egg yolks, vinegar and water; gradually whisk into saucepan. Add butter. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature, stirring several times. Pour over potato mixture; gently stir to coat. Cover and refrigerate for at least 2 hours. Top with sliced eggs; sprinkle with paprika.

POTATO SALAD WITH OLIVES AND PEPPERS

Steps:

• Mince garlic and mash to a paste with a pinch of salt using the side of a heavy knife.
• Transfer to a large bowl and whisk in vinegar, salt, and red pepper flakes, then whisk in oil.
• Add hot potatoes to vinaigrette and toss to coat.
• Let stand until potatoes cool to warm, about 30 minutes, then stir in peppers, parsley and olives.

POTATO SALAD WITH OLIVES AND PEPPERS

Steps:

• Mince garlic and mash to a paste with a pinch of salt using side of a large heavy knife. Transfer to a large bowl and whisk in vinegar, salt, and red-pepper flakes, then whisk in oil.
• Add hot potatoes to vinaigrette and toss to coat. Let stand until potatoes cool to warm, about 30 minutes, then stir in peppers, parsley, and olives. Serve warm or at room temperature.

LELA'S FOURTH OF JULY POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. (You may need two pots.) Reduce heat to medium-low and simmer until fork-tender, about 1 to 1 1/2 hours. Start checking for doneness after 1 hour. Drain and rinse the potatoes with cold running water.
• Place black olives, green olives, pickle chips, onion, and hard-cooked eggs into a large heavy-duty disposable foil pan. When the potatoes are cool, chop them into small pieces and gently mix them with the olive-egg mixture.
• Combine mayonnaise and yellow mustard together. Add the dressing to the salad ingredients and mix well. Chill for at least 2 hours before serving.

RIPE OLIVE POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and transfer to a large bowl; cool, peel and dice.
• Add olives, celery and onions to potatoes and gently mix.
• Whisk together the vinegar, oil, salt, dill weed and pepper. Pour over potatoes and mix gently to coat. Refrigerate.
• Whisk together yogurt, mustard, honey and garlic salt. Pour over potato mixture and stir gently but thoroughly. Chill and serve.

ITALIAN POTATO SALAD WITH BACON AND OLIVES

Steps:

• Combine all the dressing ingredients together.
• Toss with potatoes, bacon, mushrooms, onion and garlic.
• Cover and chill for at least 2 hours, will taste even better overnight.

POTATO SALAD WITH BLACK OLIVES RECIPE

Steps:

• Boil potatoes in salted water until easily pierced with fork, but do not overcook, about 15 to 20 minutes. Drain and cool. Peel potatoes and cut into 1-inch chunks and place in mixing bowl. Grate or press garlic and add to potatoes. Add olives and enough mayonnaise to coat potatoes, and mix gently but thoroughly. Taste for salt. Add salt and pepper to taste and mix again. Refrigerate until ready to serve. (May be prepared a day ahead.) This recipe yields 8 to 10 servings. Each of 10 servings: 183 calories; 241 mg sodium; 6 mg cholesterol; 9 grams fat; 25 grams carbohydrates; 3 grams protein; 0.53 gram fiber.

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.