TOMATO-POTATO SALAD WITH OLIVE VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield SERVES: 6 servings
Number Of Ingredients 10
Steps:
- Place the potatoes in a large pot; cover with water by 2 inches. Season generously with salt and bring to a boil. Reduce to a simmer and cook until the potatoes are tender, about 20 minutes. Drain the potatoes; let cool 15 to 20 minutes.
- Whisk the olive oil, vinegar, 1 teaspoon salt and a few grinds of pepper in a medium bowl; stir in the olives and diced celery. Halve the potatoes and transfer to a shallow bowl. Scatter the tomatoes over the potatoes, then drizzle with the vinaigrette. Scatter the celery leaves, basil and chives over the salad and season with salt and pepper.
POTATO SALAD WITH KALAMATA-HAZELNUT VINAIGRETTE
Potato salad tossed with vinaigrette has a lighter taste than traditional mayo versions. I add velvety avocado and hazelnuts for cool texture and crunch. -Laurie Bock, Lynden, Washington
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a 6-qt. stockpot, place a steamer basket over 1 in. water. Place potatoes in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, 15-18 minutes. Transfer to a large bowl; refrigerate 30 minutes., Place 2 tablespoons hazelnuts in a food processor. Add 4 tablespoons rice vinegar, water, oil, oregano, garlic, sugar, salt, pepper flakes and pepper. Pulse until blended. Stir in olives and remaining hazelnuts., Peel and thinly slice avocados; toss with remaining vinegar. Layer a fourth of the potatoes, avocados and onion in a large bowl; drizzle with a fourth of the vinaigrette. Repeat layers 3 times. Serve at room temperature.
Nutrition Facts : Calories 235 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 329mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein.
POTATO SALAD WITH OLIVES AND PEPPERS
Categories Salad Herb Olive Pepper Potato Side Picnic Vegetarian Backyard BBQ Bell Pepper Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
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.
POTATO SALAD WITH LEMON, CAPERS, OLIVES AND ANCHOVIES
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
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
WARM POTATO SALAD WITH OLIVES
Set the mayo aside, and enjoy a simple and fresh potato salad with a tangy dressing.
Provided by lutzflcat
Categories Salad Potato Salad Recipes No Mayo
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Slice potatoes 1/4 inch thick and place in a large saucepan. Add salted water to cover by about 1 inch. Bring to a boil over medium-high heat. Reduce heat to medium and simmer potatoes until tender, 6 to 8 minutes; do not overcook. Drain and transfer to a bowl.
- Add red onion, and Kalamata olives to the warm potatoes; toss gently.
- Whisk vinegar, parsley, olive oil, thyme, salt, pepper, and sugar together in a small bowl. Pour dressing over potato mixture, tossing gently. Serve warm or at room temperature.
Nutrition Facts : Calories 185 calories, Carbohydrate 20.4 g, Fat 10.8 g, Fiber 1.9 g, Protein 2.4 g, SaturatedFat 1.4 g, Sodium 644.2 mg, Sugar 0.6 g
COLD POTATO SALAD WITH TOMATOES, OLIVES AND FETA
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
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, RED ONION & OLIVE SALAD
A simple but spicy salad that is great for a buffet, or to serve a crowd
Provided by Mary Cadogan
Categories Buffet, Side dish, Snack
Time 40m
Yield Serves 20 as part of a meal
Number Of Ingredients 6
Steps:
- Cook the potatoes in boiling salted water for 15-20 mins until tender, then drain well and tip into a large bowl.
- Tip the lemon juice, harissa, salt and pepper into a bowl and whisk well, then add the onion and olive oil and whisk again.
- Pour over the potatoes and olives, toss well, then leave to cool. Can be covered and chilled for up to 1 day.
Nutrition Facts : Calories 93 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.48 milligram of sodium
POTATO SALAD WITH OLIVES AND JALAPENOS
Make and share this Potato Salad With Olives and Jalapenos recipe from Food.com.
Provided by ellie_
Categories Potato
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot combine potatoes, water and 1/2 teaspoon salt and bring to a boil. Reduce heat and simmer covered for 30 minutes or until potatoes are tender. Drain and cool completely (about 1 hour). Cut potatoes into cubes.
- In a large bowl combine remaining 1/4 teaspoon salt the next 3 ingredients (mayo - cayenne pepper).
- Stir in olives, celery and onions.
- Stir in potatoes, eggs and pepper.
Nutrition Facts : Calories 216.7, Fat 12.1, SaturatedFat 2.1, Cholesterol 72.5, Sodium 622.9, Carbohydrate 22.6, Fiber 2.9, Sugar 2.6, Protein 4.7
HERBY POTATO SALAD WITH SMASHED OLIVES
As with coleslaw, there are two schools of potato salad: the mayonnaise-based and the vinegar-based. This recipe plants itself firmly in the latter camp with bright, punchy flavors. The dressing here is a classic red-wine vinegar and Dijon vinaigrette that develops great flavor after marinating with capers, smashed green olives and thinly sliced shallots. Just fifteen minutes in the dressing softens the shallot's bite, and a quick soak brings canned olives to life. There may appear to be too much dressing when you add the cooked potatoes, but as the potatoes cool, they'll absorb it beautifully. (The key is to add them to the dressing as soon as they are cool enough to handle.) Any small potatoes will work for this recipe, and a mix of colors looks particularly nice. The most important detail is that the potatoes should be roughly the same size so that they cook evenly.
Provided by Lidey Heuck
Categories salads and dressings, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place the potatoes in a large pot; add 2 teaspoons salt and enough water to cover generously. Bring to a boil over medium-high heat and cook for 10 to 20 minutes, depending on the size of the potatoes, until just tender when pierced with a fork. (Be careful not to overcook!) Drain and set aside until just cool enough to handle.
- While the potatoes cook, in a large bowl, combine the vinegar and mustard with 1 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in the olive oil. Add the olives, shallot and capers, and set aside to marinate for 10 to 20 minutes.
- When the potatoes are just cool enough to handle, cut them in half (or quarters, to end up with bite-size pieces), and add them to the bowl with the dressing. Gently combine and set aside to cool completely, tossing occasionally.
- Stir in the mint and parsley, along with more salt and pepper to taste, and serve the potato salad at room temperature.
POTATO SALAD WITH OLIVE, TOMATOES AND CAPERS
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
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.
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EASY! CREAMY POTATO SALAD WITH OLIVES, PICKLES, AND EGGS
From kitchendreaming.com
5/5 (6)Category Side DishCuisine AmericanCalories 200 per serving
- Peel and cut potatoes into 1-inch cubes. Add potatoes to the COLD water. Bring to a boil over medium heat and cook until fork tender -- about 12 to 15 minutes. However, do not rely on the timer alone. Be sure to check the potatoes for doneness periodically by piercing with a fork or the tip of a knife. Once the potatoes are tender, immediatley remove from the stove and drain completely.
- While the potatoes cook, prepare the salad dressing. In a small bowl mix the salad dressing ingredients and put in the refrigerator to chill until the potatoes cool.
- While the potatoes are still hot, toss them with the vinegar and season with salt and pepper. Once drained, place the potatoes in a large serving bowl. Set aside and allow to cool slightly.
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