LEMON POTATO SALAD
Recipe video above. You don't need mayo to make a terrific potato salad! The secret is to marinate the potatoes so they suck up all that flavour!
Provided by Nagi
Time 20m
Number Of Ingredients 12
Steps:
- Dressing: Shake in a jar.
Nutrition Facts : Calories 256 kcal, Carbohydrate 29 g, Protein 5 g, Fat 14 g, SaturatedFat 2 g, Sodium 385 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
DRIED TOMATO-POTATO SALAD
Provided by Food Network
Yield 4 to 5 side dish servings
Number Of Ingredients 10
Steps:
- In a large bowl, place potatoes. Sliver dried tomatoes and reserve 1/2 cup of the tomatoes for the dressing. Add slivered tomatoes to potatoes with leeks and toss gently.
- For dressing, in a food processor or blender, place reserved tomatoes, yogurt or sour cream, milk, basil, dill, garlic, pepper and salt, if desired. Cover and process until smooth. Spoon onto salad and toss gently to coat.
CHICKPEA AND SUN-DRIED TOMATO SALAD
Instead of making pasta or potato salad for your next cookout, try making this chickpea salad instead! The best part? There's no cooking required. Just combine the chickpeas with crisp red bell peppers, sweet sun-dried tomatoes, lime juice and herbs for a refreshing and filling summer side.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk together 2 tablespoons lime juice, 1/2 teaspoon lime zest, 1 tablespoon each olive oil and oil from a jar of sun-dried tomatoes and a pinch of salt. Add a 14-ounce can chickpeas (drained and rinsed), 1 chopped red bell pepper, 1/4 cup sliced sun-dried tomatoes and 1/2 cup chopped cilantro. Season with salt. Refrigerate at least 15 minutes before serving.
CHEESY POTATO SKINS WITH SUN-DRIED TOMATOES
A new take on an old classic from the US Potato Board. Parmesan and mozzarella stand in for cheddar. Sun-dried tomatoes and parsley add a fresh touch. Cook time includes the 50 minutes it takes to bake the potatoes.
Provided by rickoholic83
Categories Potato
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Bake potatoes 50 minutes or until tender. Let cool.
- Cut each potato in half.
- With a spoon, scoop out pulp leaving 1/4-inch of potato in each half. Set pulp aside.
- Cut each skin half in half again to form quarters.
- Season the skins with salt and pepper and bake for 15 minutes.
- Mash 1 cup potato pulp with a potato masher.
- Stir in sour cream, cheese, tomatoes, green onions and parsley. (Mixture will be sticky and hold together.).
- With your hands, divide the mixture evenly between the potato skins, pressing the mixture into the skins.
- Sprinkle with freshly ground black pepper and bake for 15 minutes. Serve warm.
Nutrition Facts : Calories 146.8, Fat 3.9, SaturatedFat 2.3, Cholesterol 12.6, Sodium 201.3, Carbohydrate 21.5, Fiber 2.7, Sugar 2.3, Protein 7.2
NEW POTATO SALAD WITH SUN-DRIED TOMATOES
Provided by Florence Fabricant
Categories side dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Boil the potatoes until just tender. Quarter them and place in a bowl. Sprinkle with oil, vinegar and slivered sun-dried tomatoes.
- Season potatoes to taste with salt and pepper (taste carefully because the tomatoes are salty). Add the herbs.
- Carefully fold in the mayonnaise. Check seasonings and serve slightly warm or chilled.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 25 grams, Carbohydrate 32 grams, Fat 29 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 532 milligrams, Sugar 3 grams
POTATO SALAD WITH GREEN BEANS & SUN-DRIED TOMATOES
A delicious picnic friendly recipe that is sure to impress! Flavorful, colorful, a great addition to any table scape!
Provided by Haversac
Categories Potato
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook potatoes until they poke easily with a fork.
- Cut in half (as soon as they are cool enough to handle.).
- Drizzle with olive oil and toss with garlic.
- Add sundried tomatoes.
- Steam the green beans until crisp-tender.
- Cut green beans in half or bite size pieces and mix with potatoes.
- Add seasoning, dressing, basil and some salt & pepper.
- Add more salt/pepper as if necessary and add pinenuts.
- Can be served chilled or room temperature!
Nutrition Facts : Calories 125.5, Fat 1.9, SaturatedFat 0.3, Sodium 80.3, Carbohydrate 25, Fiber 4.4, Sugar 2.8, Protein 3.6
NEW POTATO & SUNDRIED TOMATO SALAD
This simple salad is a flavourful, vegetarian side - perfect for al fresco summer dining
Provided by Good Food team
Categories Dinner, Side dish, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Cook the potatoes in plenty of boiling, salted water until tender. Drain and cool under cold running water. Remove the skins and set the potatoes aside for later.
- In a small bowl, mix the crème fraîche, mayonnaise and olive oil with the sugar and some seasoning. Then stir in the tomatoes, parsley and spring onions.
- Add the potatoes and coat in the creamy dressing, trying not to break up the potatoes. This can be made a day ahead and stored in the fridge.
Nutrition Facts : Calories 594 calories, Fat 42 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 2.34 milligram of sodium
POTATO SALAD WITH SUN-DRIED TOMATO-CAPER VINAIGRETTE
Make and share this Potato Salad With Sun-Dried Tomato-Caper Vinaigrette recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Vinaigrette--in a small bowl, combine both vinegars, the mustard, tomato pesto, capers, and parsley.
- Season with salt and pepper and whisk well to combine.
- Add the olive oil in a slow, steady stream, whisking constantly, until the vinaigrette is emulsified.
- In a large pot of boiling water, cook the potatoes for 20-25 minutes, or until tender but slightly resistant when pierced with a fork.
- Drain and cool slightly.
- If large, cut into 1 1/2-inch chunks and put in a medium mixing bowl.
- Pour the vinaigrette over the potatoes and mix gently until coated.
- Taste for seasoning and adjust.
- Transfer to a serving bowl and refrigerate for at least 1 hour.
- Remove the potato salad from the refrigerator 1 hour before serving.
- Garnish with the parsley and serve.
Nutrition Facts : Calories 239, Fat 13.7, SaturatedFat 1.9, Sodium 99.5, Carbohydrate 27.1, Fiber 4.2, Sugar 2.1, Protein 3
GREEK POTATO SALAD WITH SUN-DRIED TOMATOES
Found this recipe on the internet, can't remember where, but it's a great summer salad, very refreshing!
Provided by Galley Wench
Categories Greek
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Place in potatoes in 2 quart saucepan.
- Add approximately 2 inches of water.
- Cook, covered until tender, for approximately 12 minutes.
- Do Not Overcook.
- Drain and set aside.
- Meanwhile, in small bowl, cover dried tomatoes with boiling water, set aside for 10 minutes.
- Drain tomatoes and pat dry.
- Add potatoes, tomoates and cucumber to bowl.
- Drizzle with dressing and toss to coat.
- Can be served cold or at room temperature.
- Arrange onion, cheese and olives on top.
- Dressing:.
- Mix together olive oil, water, lemon juice, sugar, garlic, oregano, salt and pepper.
POTATO SALAD WITH LIME AND SUN-DRIED TOMATOES
This delicious potato salad comes from the cookbook "At Blanchard's Table". It is delicious. The fresh Squeezed lime juice really adds a special kick to the flavour andit goes great with grilled chicken, lamb or other meats. YOu can also toss in a handfull of pitted black olives if you like.
Provided by MarieRynr
Categories Potato
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, cover the potatoes with lightly salted water and bring to a simmer over high heat. Cook just until tender, 15 to 20 minutes, depending on size.
- Drain and rise under cold water for a minute or two to stop them from cooking further. Drain well again and allow to cool completely.
- Cut the potatoes in halves or quarters and set aside.
- Put the sun dried tomatoes into a small bowl. Add themayonnaise, lime juice, lime peel, garlic, Tabasco, salt, pepper and parsley. Whisk to blend.
- Toss the potatoes with enough dressing to coat.
- Serve cold or at room temperature.
Nutrition Facts : Calories 269.3, Fat 12, SaturatedFat 1.8, Cholesterol 7.6, Sodium 548.9, Carbohydrate 38, Fiber 3.9, Sugar 3.7, Protein 4.3
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