Ripe Olive Potato Salad Food
RIPE OLIVE POTATO SALAD
The olives and dill give this potato salad a Mediterranean twist.
Provided by CHRISTYJ
Categories Salad Potato Salad Recipes No Mayo
Time 40m
Yield 9
Number Of Ingredients 13
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.
Nutrition Facts : Calories 196.8 calories, Carbohydrate 30.8 g, Cholesterol 3.5 mg, Fat 6.9 g, Fiber 4.5 g, Protein 4.4 g, SaturatedFat 1.4 g, Sodium 701.1 mg, Sugar 3.4 g
OLIVE POTATO SALAD
My mother shared this recipe with me at my bridal shower more than 45 years ago. -Margaret Matson, Metamora, Illinois
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12-14 servings.
Number Of Ingredients 17
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.
Nutrition Facts :
POTATO AVOCADO SALAD
A "no-mayo" potato salad. Simple yet delicious. Make sure the avocado is ripe but not mushy.
Provided by Parsley
Categories Potato
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, cover potatoes with salted water and cook until tender; drain. Rinse with cold water; drain.
- Place cooked potatoes in a large bowl.
- Add the lemon juice, chives, olive oil, pepper and salt and toss to coat well.
- Finally, gently toss in the diced avocado.
- Serve warm or chilled.
DILL AND GREEN OLIVE POTATO SALAD
Posted for Zaar World Tour 2005. Allegedly a "favorite company dish" and based on the way this tasted I would agree! The olive and dill combination with a hint of garlic was key. It's also not overly laden with mayonnaise (you might want to add more, if desired), but the original recipe calls for 1/4 cup soy mayonnaise. I used a light mayonnaise. If you are put off by the taste of raw onion, either use less or soak chopped onion in water for an hour or so. From The Jewish Vegetarian Year Cookbook.
Provided by Kumquat the Cats fr
Categories Potato
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook potatoes until just soft, about 10 minutes.
- Mix potatoes together with remaining ingredients in large serving bowl.
Nutrition Facts : Calories 207.1, Fat 3.6, SaturatedFat 0.6, Cholesterol 2.6, Sodium 150, Carbohydrate 40.2, Fiber 5.4, Sugar 3, Protein 4.7
ORANGE AND OLIVES SALAD
My grandmother made sure this orange and olives salad was on our holiday table every year. It's so light and simple to make. And it looks pretty on the table! -Angela David, Lakeland, Florida
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 16 servings.
Number Of Ingredients 4
Steps:
- Arrange orange slices along outer edge of a serving dish, leaving center open. Place olives in center of dish. Drizzle with oil; sprinkle with pepper.
Nutrition Facts : Calories 54 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 185mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
RIPE OLIVE POTATO SALAD
The olives and dill give this potato salad a Mediterranean twist.
Provided by CHRISTYJ
Categories No Mayo Potato Salad
Time 40m
Yield 9
Number Of Ingredients 13
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.
Nutrition Facts : Calories 196.8 calories, Carbohydrate 30.8 g, Cholesterol 3.5 mg, Fat 6.9 g, Fiber 4.5 g, Protein 4.4 g, SaturatedFat 1.4 g, Sodium 701.1 mg, Sugar 3.4 g
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- Scrub the potatoes thoroughly but don’t peel the skin. Then chop them up into smaller bite-size pieces. Place a large pan of salted water over high heat until boiling. Add the chopped potatoes.
- Then transfer the cooked potatoes to a large salad bowl and add the freshly chopped herbs. Mix well.
- Stir the potato salad well. If the salad looks too dry add extra olive oil. Check the seasoning and add more pepper or salt to taste if necessary. Stir well again. Then transfer the potato salad to a serving dish. Place it in the fridge to chill for an extra 5 minutes. Serve cold.
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- Peel potatoes, and cut into 1-inch cubes. Cook potatoes and salt in boiling water to cover in a Dutch oven 15 to 18 minutes or just until tender. Drain potatoes, and let cool 10 minutes.
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RIPE OLIVE POTATO SALAD - CALIFORNIA RIPE OLIVES ...
Cook until tender when pierced with a fork, about 35-50 minutes. Cool potatoes, peel, and dice. Place eggs in a medium sized pan. Fill with water halfway up eggs, and cover. Bring to a boil over high-heat, reduce heat to low, and cook for 10 …
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- 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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- Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until fork-tender. Drain. Once cool enough to handle, slice potatoes in half.
- Heat 2 Tbsp. of the oil in a large skillet over medium-high. Add potatoes, cut side down. Cook ~4 minutes, undisturbed, until golden-brown. Season with 1/2 tsp. salt, toss and continue cooking an additional 2 to 3 minutes, until crisp-tender. Transfer potatoes to a bowl.
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- Place potatoes, peaches, and arugula (if using) in a large serving bowl. Top with torn pieces of burrata cheese, and spoon charred scallion dressing overtop. Garnish with additional basil, if desired.
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From magicskillet.com
Cuisine AmericanCategory DinnerServings 6Total Time 30 mins
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Cuisine AmericanCategory DinnerServings 6Total Time 30 mins
- In a large saucepan, combine cubed potatoes, celery, onion, salt, and water. Bring to a boil over medium-high heat. Cover and cook for 20 minutes, or until the potatoes are just tender.
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RECIPE: PROVOLONE POTATO SALAD BLITZ (WITH HAM, ARTICHOKE ...
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