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.
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 :
HERBED POTATO SALAD WITH LEMON-OLIVE OIL DRESSING
Steps:
- Steam potatoes just until tender, about 10 minutes. Transfer potatoes to large bowl. Add oil to potatoes and toss to coat. Mix in onion, bell pepper, lemon juice, oregano, mint, salt and pepper. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)
MEDITERRANEAN TUNA, POTATO, OLIVE, AND FETA SALAD WITH GARLIC DRESSING
Steps:
- Separate garlic cloves, leaving skins intact. In a large kettle cover potatoes with salted water by 2 inches and add garlic. Simmer potatoes and garlic until potatoes are just tender, about 20 minutes. Drain potatoes and garlic in a colander and, when cool enough to handle, cut potatoes into 1/4-inch-thick slices. Peel garlic and in a blender puree with water, vinegar, oil, mustard, and salt and pepper to taste. Potatoes may be prepared and dressing made 1 day ahead and chilled separately, covered.
- Cut beans into 1-inch pieces. Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water cook beans until crisp-tender, about 3 minutes for haricots verts or 6 minutes for regular green beans. In a colander drain beans and plunge into ice water to stop cooking. Pat beans dry. Cut bell pepper into 1/4-inch dice and halve cucumber lengthwise. Seed cucumber and diagonally cut into 1/4-inch-thick slices. Pit and chop olives. Vegetables and olives may be prepared up to this point 4 hours ahead and chilled separately, covered.
- Drain tuna and transfer with potatoes, beans, bell pepper, cucumber, and olives to a large bowl.
- Just before serving, toss salad with dressing and crumble feta on top.
GRILLED WARM POTATO SALAD WITH ROASTED GARLIC AND BLACK OLIVE DRESSING
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk the garlic, vinegar, honey, and salt and pepper, to taste, in a bowl until smooth. While whisking, add the oil until the mixture has emulsified. Pour into a large serving bowl and stir in the olives and parsley.
- Heat the grill to high. Brush both sides of the potatoes with canola oil and season with salt and pepper, to taste. Grill until lightly golden brown on both sides and cooked through. Coarsely chop the potatoes and add them to the dressing. Toss to coat and serve.
LAMB WITH WARM POTATO & OLIVE SALAD
This restaurant-standard dish is simple to make but worthy of any dinner party. Cooking the lamb this way stops it drying out and gives it a subtle flavour
Provided by Flynn McGarry
Categories Dinner, Main course
Time 55m
Number Of Ingredients 10
Steps:
- Cook the potatoes in a pan of boiling, lightly salted water for 10-12 mins, then drain and transfer to a baking sheet to cool.
- Now prepare the lamb. Mix the yogurt with the olive oil and some sea salt to taste. Rub the lamb loin with the yogurt mixture - make sure to cover all sides. Chill in the fridge for 1 hr.
- Heat oven to 200C/180C fan/gas 6. Heat an ovenproof sauté pan and add the rapeseed oil. Sear the lamb on all sides until dark golden brown, then cook in the oven for 7-10 mins or until medium-rare. Remove and leave to rest for 5 mins.
- To finish the potato salad, cut the cooled potatoes into thick slices. Heat the olive oil in a frying pan over a medium heat, add the potato slices and fry for 10 mins or until golden brown. Transfer the potatoes to a bowl, mix with the olives, yogurt and vinegar, and add salt to taste. Serve warm with the sliced lamb loin and the leaves.
Nutrition Facts : Calories 849 calories, Fat 63 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 0.7 milligram of sodium
C.J.'S DILL PICKLE AND OLIVE POTATO SALAD
A different twist on potato salad - more kosher dill, olive and parsley flavors than mayo. NOT the typical sweet standard. My Dad, C.J., made this ever since I can remember. A family favorite - no reunion is complete without it! TIP: Slightly undercook the potatoes. If mushy, they don't chop well nor hold their texture. Also, add the olive and pickle juice sparingly to taste. Secret to this dish is NOT TOO WET!!!
Provided by Knit One Cook Too
Categories Potato
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Boil potatoes. Cool and peel. Chop into 1/4 inch thick small pieces.
- Hard boil eggs. Cool and peel. Chop into 1/4 thick small pieces.
- Chop fine: parsley, celery, green onions, white onion, garlic, Kosher dills, olives with pimentos.
- Mix all ingredients.
- Season to taste with olive juice, pickle juice, splash of white vinegar, mayonnaise, salt and pepper.
Nutrition Facts : Calories 368.2, Fat 15.2, SaturatedFat 3.1, Cholesterol 217.6, Sodium 992.5, Carbohydrate 48.1, Fiber 6.3, Sugar 5.9, Protein 11.7
GARLICKY OLIVE OIL POTATO SALAD
This is very good, a refreshing twist to the traditional salad and a lot healthier than recipes full of mayo and sour cream. I found it on the blog "Amy's Humble Musings," where it was labeled as "The Very Best Potato Salad in the World." Red potatoes or thin-skinned Yukon Gold potatoes are really nice. It's better when it sits for a while, like most potato salads, and this recipe makes plenty for a crowd.
Provided by A Messy Cook
Categories Potato
Time 25m
Yield 12-14 serving(s)
Number Of Ingredients 10
Steps:
- Scrub and cube potatoes (peel them if you want-- I don't), then place in large pot with water to cover.
- Bring to boil and cook just until soft, when you can pierce them with a fork. This won't take very long, so keep an eye on it! I don't like my potatoes too mushy.
- Drain potatoes well.
- Mix dressing ingredients and pour over potatoes; chill until serving time.
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.
POTATO AND OLIVE SALAD
Serve this warm mayo-free potato salad with roasted lamb or broiled fish fillets.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- In a large saucepan, cover potatoes with 2 inches cold water. Add salt and bring to a boil over high heat; cook until potatoes are tender when pierced with a knife, about 10 minutes. Drain potatoes and return to pan. Add oil, vinegar, olives, and parsley. Toss to combine, and season with salt and pepper.
Nutrition Facts : Calories 234 g, Fat 11 g, Fiber 3 g, Protein 4 g
POTATO, EGG AND OLIVE SALAD
Slice pitted black olives for this Potato, Egg and Olive Salad. You'll love the dramatic look and zesty flavor in this Potato, Egg and Olive Salad.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 12 servings, 1/2 cup each.
Number Of Ingredients 6
Steps:
- Arrange sliced potatoes and eggs on serving platter.
- Sprinkle with olives, cheese and parsley.
- Drizzle with dressing.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
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
POTATO, RED ONION & OLIVE SALAD
Make and share this Potato, Red Onion & Olive Salad recipe from Food.com.
Provided by English_Rose
Categories Potato
Time 40m
Yield 20 serving(s)
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 137.4, Fat 5.2, SaturatedFat 0.7, Sodium 94.3, Carbohydrate 21.1, Fiber 2.9, Sugar 1.2, Protein 2.4
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
TUNISIAN POTATO & OLIVE SALAD
Posting for ZWT 2006 this is an appetizer or cold side dish. Sounds nicely spiced and very interesting. I would think the spices in this could be played with a little bit.
Provided by JanetB-KY
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place the potatoes in a pot with water to cover; add 1 teaspoon salt and the sugar.
- Bring to a boil over high heat then reduce heat and simmer for about 15 minutes, or until the potatoes are tender.
- Drain the potatoes, return them to the pan and shake in the dry pan for a few minutes, until thoroughly dry.
- Cut the potatoes into thick slices, several per potato, or into quarters.
- Place in a bowl and toss with the cumin, paprika, cayenne, garlic and olives.
- Dress with the olive oil, lemon juice and salt; refrigerate until ready to serve, or serve at room temperature.
Nutrition Facts : Calories 196.5, Fat 12.2, SaturatedFat 1.7, Sodium 151.9, Carbohydrate 20.9, Fiber 3.6, Sugar 2.1, Protein 2.3
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
ZESTY POTATO, OLIVE, AND PIMIENTO SALAD
Potato salad always brings back good memories for us. Our dad would make it, and just as soon as the warm potatoes were tossed with the dressing, we'd all dig in. Try serving it with Roasted Spicy Mayo Chicken Breasts (page 43).
Yield serves 4
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Cook the potatoes until tender, about 20 minutes. Drain well and allow to cool for five minutes.
- In a large bowl, whisk together the mayonnaise, lemon juice, salt, and pepper. Add the potatoes, olives, pimientos, and parsley and toss to combine. Serve cold from the fridge or at room temperature.
- We think this salad tastes even better the day after it's made. Feel free to make it up in advance, or make a double batch so you can be sure there will be enough leftovers for lunch the next day.
GREEN OLIVE CREAMY POTATO SALAD
This is passed down from my dad, James Hardy Park. Lucky for me he showed me a few of his secrets. I miss him so much... Enjoy this, it's just darn good! I'm so sorry, I didn't time myself for the cooking and prep time :( Doesn't take that long to do.
Provided by Janet Scott
Categories Potato Salads
Number Of Ingredients 9
Steps:
- 1. Boil and drain your potatoes then place in a large mixing bowl.
- 2. start adding your ingredients. Be very careful not to over mix. You may get mashed potatoes! Fold in Yellow onion
- 3. mayo, eggs
- 4. celery seed, olive juice and olives.
- 5. Mustard..... (Hope your liking the photos!)
- 6. Ta da! Enjoy!
GRILLED FISH WITH NEW POTATO, RED PEPPER & OLIVE SALAD
Try trout or salmon fillets instead of white fish to vary this healthy Mediterranean-style supper dish
Provided by Mary Cadogan
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Boil the potatoes for 15 mins until tender. Meanwhile, line a grill pan with foil and brush with a little oil. Put the fish on the foil, brush with oil and sprinkle lightly with salt and pepper. Grill the fish for 6-8 mins depending on thickness, until the flesh flakes easily.
- Drain potatoes, then return to the pan and stir in the peppers, olives and garlic. Gently stir in the mayonnaise. Serve the fish with rocket and warm potato salad.
Nutrition Facts : Calories 360 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 1.43 milligram of sodium
BROILED TILAPIA WITH BEAN, POTATO AND OLIVE SALAD
The secret ingredient in this meal is the finely chopped olives which act like salt. A little goes a long way and adds tons of flavor and pop.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cook the brown rice according to the package instructions and keep warm.
- Bring a large, covered pot of water to a boil. Add the potatoes and simmer until they just become tender, 6 to 8 minutes. Add the beans and peppers and continue to cook until potatoes are tender and beans are crisp-tender, 3 to 4 minutes more. Drain and rinse in cold water, then shake dry.
- Whisk together 2 tablespoons each of the oil and herbs, the lemon juice, mustard, olives, 1/4 teaspoon salt and some pepper. Add the cooked vegetables and toss together. Set aside.
- Preheat the broiler, position an oven rack 4- to 6-inches from the broiler and line a baking sheet with foil. Mix together the breadcrumbs, the remaining 1 tablespoon olive oil, the remaining 1 tablespoon of herbs and the paprika. Arrange the fish fillets on the prepared baking sheet and sprinkle all over with 1/2 teaspoon of salt and some black pepper. Broil the fish until it starts to turn opaque, 3 to 4 minutes. Remove, sprinkle with the breadcrumb mixture and continue to broil until flaky and cooked through, 3 to 4 minutes. (Be sure to keep an eye on the fish as the breadcrumbs can burn quickly.)
- Divide the fish, bean-potato salad and rice among four dinner plates. Serve with lemon wedges, berries and milk.
Nutrition Facts : Calories 600 calorie, Fat 20 grams, SaturatedFat 5 grams, Cholesterol 100 milligrams, Sodium 680 milligrams, Carbohydrate 62 grams, Fiber 11 grams, Protein 48 grams, Sugar 17 grams
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