Purple Peruvian Potato And Bell Pepper Low Fat Salad In A Cilantro And Olive Vinaigrette Food

TOMATO-POTATO SALAD WITH OLIVE VINAIGRETTE

Tomato-Potato Salad with Olive Vinaigrette image

Provided by Food Network Kitchen

Time 1h

Yield SERVES: 6 servings

Number Of Ingredients 10

Ingredients

2 pounds small Yukon Gold or red-skinned potatoes
Kosher salt
1/2 cup extra-virgin olive oil
1/4 cup white wine vinegar
Freshly ground pepper
1/3 cup pitted nicoise olives
2 stalks celery, diced, plus 1/4 cup roughly chopped celery leaves
2 pounds beefsteak tomatoes, chopped
1/4 cup fresh basil, torn
1/4 cup chopped fresh chives

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.

PERUVIAN POTATO SALAD

Peruvian Potato Salad image

Make and share this Peruvian Potato Salad recipe from Food.com.

Provided by Vanessa

Categories < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 1/2 lbs potatoes (new potatoes or a mixture of purple, white, and sweet potatoes)
8 ounces cheese (Muenster, white Mexican cheese, feta, or cottage cheese)
1 cup half-and-half cream or 1 cup evaporated milk
1 small serrano chili, seeds removed and chopped
1/4 cup finely chopped sweet onion
1 teaspoon salt (or more to taste)
1/4 teaspoon pepper
1/4 cup olive oil
1 teaspoon ground turmeric, to taste
lettuce (to garnish)
3 hard-boiled eggs, cut in quarters
12 olives

Steps:

Peel the potatoes and cut them into chunks. Boil them until tender when pierced with a fork. Drain and let cool in a medium-size bowl.
Combine the cheese, half & half or evaporated milk, the chilis, onion, salt, pepper, olive oil, and turmeric in a blender. Blend until smooth and creamy. Taste for salt and pepper.
Pour the sauce over the potatoes and toss to coat well.
Lay a bed of lettuce on a serving plate. Place the potato salad on top. Garnish with the hard-boiled eggs and olives.

Nutrition Facts : Calories 456.2, Fat 26.7, SaturatedFat 10.9, Cholesterol 145.1, Sodium 889, Carbohydrate 39.8, Fiber 4.7, Sugar 2.1, Protein 15.8

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