Potato Salad With Olive Tomatoes And Capers Food

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POTATO SALAD WITH OLIVES, TOMATOES AND CAPERS



Potato Salad with Olives, Tomatoes and Capers image

A super unique and delicious potato salad!

Provided by RecipeGirl.com

Categories     Salad

Time 55m

Number Of Ingredients 11

2½ pounds medium red potatoes, (scrubbed clean)
5 tablespoons extra virgin olive oil
One 12-ounce peeled cucumber, (halved lengthwise (seeded and cubed))
4 large plum tomatoes, (quartered)
1 medium red onion, (thinly sliced)
24 pitted black olives, (halved)
¼ cup thinly sliced fresh basil
2 tablespoons drained capers
3 tablespoons white wine vinegar
½ teaspoon dried oregano
3 large hard-boiled eggs, (sliced)

Steps:

  • Cook the potatoes in boiling salted water until tender, about 30 minutes. Drain; cool. Peel the potatoes, cut into 1-inch pieces and place in the bowl. Drizzle the oil over the potatoes; toss to coat.
  • Add the cucumber, tomatoes, onion, olives, basil and capers to the bowl.
  • In a small bowl, whisk together the vinegar and oregano; drizzle onto the salad, and mix to combine.
  • Season the salad with salt and pepper. Garnish with eggs, and serve.

Nutrition Facts : ServingSize 1 serving, Calories 322 kcal, Carbohydrate 36 g, Protein 8 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 93 mg, Sodium 393 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 13 g

POTATO SALAD WITH OLIVES, TOMATOES, AND CAPERS



Potato Salad with Olives, Tomatoes, and Capers image

Categories     Salad     Olive     Potato     Tomato     Quick & Easy     Summer     Capers     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

2 1/2 pounds medium red-skinned potatoes, scrubbed
5 tablespoons extra-virgin olive oil
1 12-ounce cucumber, peeled, halved lengthwise, seeded, cubed
4 large plum tomatoes, quartered
1 red onion, very thinly sliced
24 black oil-cured olives, pitted, halved
1/4 cup very thinly sliced fresh basil
2 tablespoons drained capers
3 tablespoons white wine vinegar
1/2 teaspoon dried oregano
3 hard-boiled eggs, peeled, quartered

Steps:

  • Cook potatoes in boiling salted water until tender, about 30 minutes. Drain; cool. Peel potatoes, cut into 1-inch pieces and place in bowl. Add oil; toss to coat. Add cucumber, tomatoes, onion, olives, basil, and capers. Whisk vinegar and oregano in bowl; mix into salad. Season with salt and pepper. Garnish with eggs and serve.

POTATO SALAD WITH OLIVE, TOMATOES AND CAPERS



Potato Salad with olive, tomatoes and capers image

From the "Islands of the Caribbean" issue of Bon Appetit, and really nice change from the traditional potato salad.

Provided by kitina

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

2 1/2 lbs medium red potatoes, scrubbed
5 tablespoons extra virgin olive oil
1 (12 ounce) cucumbers, peeled,halved lengthwise,seeded and cubed
4 large plum tomatoes, quartered
1 red onion, very thinly sliced
24 black oil-cured olives, pitted and halved
1/4 cup very thinly sliced fresh basil
2 tablespoons drained capers
3 tablespoons white wine vinegar
1/2 teaspoon oregano
3 hard-boiled eggs, peeled and quartered

Steps:

  • Cook potatoes in boiling salted water until tender, about 30 minutes.
  • Drain and cool.
  • Peel potatoes and cut into 1 inch pieces and place in a bowl.
  • Add oil; toss to coat.
  • Add cucumber, tomatoes, onion, olives, basil and capers.
  • Whisk vinegar and oregano in a bowl, mix into salad, season with salt and pepper.
  • Garnish with eggs and serve.

RED POTATO AND TOMATO SALAD



Red Potato and Tomato Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 10

1 pound baby red potatoes, halved
1 pint (2 cups) cherry tomatoes, halved
3 scallions, thinly sliced
1/3 cup pitted black olives, halved
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons capers, rinsed and drained
1 tablespoon chopped fresh thyme leaves
1/4 cup extra-virgin olive oil
1 large lemon, zested
Kosher salt and freshly ground black pepper

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.

ITALIAN POTATO SALAD WITH ROSEMARY, LEMON AND CAPERS



Italian Potato Salad with Rosemary, Lemon and Capers image

Categories     Salad     Citrus     Herb     Onion     Potato     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 7

2 1/2 pounds red-skinned potatoes, unpeeled, cut into 1/4-inch-thick rounds
6 tablespoons olive oil (preferably extra-virgin)
1/4 cup fresh lemon juice
2 tablespoons drained capers
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons minced garlic
8 tablespoons sliced green onions

Steps:

  • Cook potato rounds in pot of boiling salted water until just tender, about 10 minutes. Drain. Cool potatoes slightly.
  • Whisk oil, lemon juice, capers, rosemary and garlic in medium bowl to blend. Season with salt and pepper.
  • Layer 1/4 of potatoes in bottom of medium bowl. Sprinkle with salt and pepper. Sprinkle 2 tablespoons green onions over, then drizzle with 3 tablespoons dressing. Repeat layering 3 more times with remaining potatoes, salt and pepper, green onions and dressing. (Can be made 6 hours ahead. Cover and chill. Let stand at room temperature 30 minutes before serving.)

POTATO SALAD WITH LEMON, CAPERS, OLIVES AND ANCHOVIES



Potato Salad With Lemon, Capers, Olives and Anchovies image

Make and share this Potato Salad With Lemon, Capers, Olives and Anchovies recipe from Food.com.

Provided by English_Rose

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs new potatoes
1 tablespoon black olives, chopped
2 anchovies, chopped
1 tablespoon capers, rinsed
1 lemon, zest and juice
1 ounce parsley, roughly chopped
3 tablespoons olive oil

Steps:

  • Cook the potatoes whole in boiling, salted water for 20-25 minutes, or until tender. Drain well.
  • In a large bowl, mix together the olives, anchovies, capers, lemon zest and juice, parsley and oil. Add the warm potatoes. Season, mix well and serve.

Nutrition Facts : Calories 235.7, Fat 10.8, SaturatedFat 1.5, Cholesterol 1.7, Sodium 170.6, Carbohydrate 33.3, Fiber 5.4, Sugar 1.4, Protein 4.6

COLD POTATO SALAD WITH TOMATOES, OLIVES AND FETA



Cold Potato Salad With Tomatoes, Olives and Feta image

This potato salad is equally delicious served in the cooler months as well as the summer. I add capers to this salad also, but that is optional. You can peel the potatoes if desired, I like to leave them on. Plan ahead the salad needs to chill for a minimum of 5 hours before serving. You can adjust the olive oil, white wine vinegar, and oregano to taste. Prep time does not include chilling times, cooking time is for boiling potatoes.

Provided by Kittencalrecipezazz

Categories     Potato

Time 20h30m

Yield 6 serving(s)

Number Of Ingredients 11

3 lbs small red potatoes (do not peel)
1/4 cup white wine vinegar
1/3 cup olive oil (can use more to taste)
1 English cucumber, peeled, seeded and coarsely chopped
3 -4 large firm ripe tomatoes (cut into about 1/2-inch cubes)
1 large red onion, thinly sliced
1 cup sliced olive (preferably brine-cured)
2 teaspoons dried oregano (or to taste)
4 hard-boiled eggs (cut into quarters lengthwise or sliced)
1 cup crumbled feta cheese (or to taste)
salt and black pepper

Steps:

  • Wash and scrub the potatoes (leave unpeeled) then cook in boiling salted water for about 25-30 minutes, or until fork-tender; drain, and cut in half, or quarters if they are large.
  • Transfer to a large bowl and cool to room temperature.
  • Toss lightly with white wine vinegar, cover place in the refrigerator until cold.
  • Remove from the fridge and toss with olive oil, oregano, salt and pepper (you can add in more white wine vinegar at this point if desired).
  • Add in cucumber, chopped tomatoes, olives and onions; toss to combine.
  • Add in crumbled feta cheese; mix to combine.
  • Place in a large glass bowl and place the sliced eggs around the edge of bowl.
  • Cover and refrigerate for a minimum of 5 hours before serving.

POTATO SALAD WITH TOMATOES AND CAPERS



Potato Salad with Tomatoes and Capers image

Provided by Roy Finamore

Yield Makes 4 to 6 servings

Number Of Ingredients 11

1 1/2 pounds yellow-fleshed potatoes, scrubbed
Coarse salt
1 pint cherry tomatoes, halved (quartered if very large)
1 small red onion, thinly sliced
1/3 cup oil-cured black olives, pitted and halved
2 tablespoons salted capers, well rinsed and drained
1/3 cup chopped flat-leaf parsley
Pinch of crushed red pepper flakes
1 teaspoon dried oregano
1/4 cup olive oil
1 (3.75 ounce) can sardines in olive oil

Steps:

  • Put the potatoes in a pot, cover with cold water by at least an inch, add a good pinch of salt, and bring to a boil. Cover partway, reduce the heat to medium, and cook until the potatoes are tender. Drain on a rack set in the sink and leave them there until cool enough to handle.
  • Peel the potatoes and cut them into 1/3-inch cubes. Drop them into a mixing bowl, separating the cubes as you go. Add the tomatoes, onion, olives, capers, parsley, and red pepper. Toss gently. Crumble the oregano over the top, pour in the oil, and toss gently.
  • Transfer the salad to a large serving dish. Drain the sardines and blot them with paper towels, then arrange them over the salad. Let this sit for 30 minutes, and serve it at room temperature.

ROASTED POTATO SALAD WITH CAPERS AND BALSAMIC VINEGAR



Roasted Potato Salad With Capers and Balsamic Vinegar image

Make and share this Roasted Potato Salad With Capers and Balsamic Vinegar recipe from Food.com.

Provided by dicentra

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 lbs russet potatoes, peeled and cut into 1 dice
1/4 cup olive oil
3 garlic cloves, minced
3 tablespoons balsamic vinegar
1/4 medium sweet onion, chopped
1 tablespoon capers, drained
1/4 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Preheat oven to 400*. In a medium bowl, toss diced potatoes with olive oil and garlic.
  • Place potatoes in a single layer on a large baking sheet. Roast for 20-25 minutes, tossing occasionally, until potatoes are tender.
  • Set aside to cool.
  • Transfer potatoes to a serving bowl. Toss with balsamic vinegar, onion, capers, salt and pepper. Serve at room temperature or chilled.

Nutrition Facts : Calories 301.5, Fat 13.8, SaturatedFat 1.9, Sodium 223.7, Carbohydrate 41.4, Fiber 5.3, Sugar 2.1, Protein 4.9

PERFECT POTATO SALAD WITH CAPERS



Perfect Potato Salad With Capers image

Make and share this Perfect Potato Salad With Capers recipe from Food.com.

Provided by Kata Zlata

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs potatoes, unpeeled, washed
4 hard-boiled eggs (optional)
4 tablespoons white wine
3 tablespoons balsamic vinegar
8 tablespoons olive oil
2 tablespoons mustard
2 tablespoons capers
3 small pickled cucumbers, cut into strips
parsley, chopped
chives, chopped
salt
pepper

Steps:

  • Cook potatoes, whole, unpeeled for 30-40 minute Peel it, while still warm, cut into small cubes.
  • Put it into deep dish, add wine.
  • Add capers, cucumbers, parsley, chives, eggs.
  • Separately mix vinegar, mustard and oil, salt and pepper to taste. Pour it in the same deep dish.
  • Mix it carefully.
  • Serve, season with lemon and parsley leaves.

Nutrition Facts : Calories 441.9, Fat 27.5, SaturatedFat 3.8, Sodium 230.2, Carbohydrate 42.7, Fiber 5.4, Sugar 3.8, Protein 5.1

POTATO SALAD WITH CAPERS, KALAMATA OLIVES AND ARTICHOKE HEARTS



Potato Salad With Capers, Kalamata Olives and Artichoke Hearts image

From our local newspaper. Use any thin skinned potatoes with a lower starch content. Can be served warm or chilled.

Provided by COOKGIRl

Categories     Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

2 lbs red potatoes or 2 lbs yukon gold potatoes, scrubbed, unpeeled
1/2 cup vegetable broth or 1/2 cup chicken broth
1/2 cup fresh Italian parsley, chopped
1/2 cup kalamata olive, pitted
1/2 cup marinated artichoke, chopped
1/3 cup extra virgin olive oil
1/4 cup white wine vinegar
1/4 cup green onion, thinly sliced
2 tablespoons capers, drained
3 garlic cloves, minced
salt, to taste
fresh cracked black pepper, to taste

Steps:

  • In a large pot of boiling water cook the potatoes until fork tender.
  • Drain and set aside to cool. Once cooled, cut up into chunks. If you wish, you can peel the potatoes before cutting up into chunks.
  • Add the potatoes to a salad bowl. Pour the vegetable broth over the potatoes and stir gently to coat.
  • Add the fresh parsley, kalamata olives, artichokes, olive oil, vinegar, green onion, capers and garlic. Toss. Season to taste with salt and pepper.
  • To serve warm, allow salad to sit for 30 minutes or chill to serve cold.
  • Just before serving, adjust seasonings if necessary.
  • Servings are estimated.
  • For Vegetarain option omit the chicken broth and use Vegetable broth.

Nutrition Facts : Calories 178.7, Fat 10.1, SaturatedFat 1.4, Sodium 155.2, Carbohydrate 20.8, Fiber 3.4, Sugar 1.7, Protein 2.8

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