Best Potato Salad With Kalamata Hazelnut Vinaigrette Recipes

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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

LEMON VINAIGRETTE POTATO SALAD



Lemon Vinaigrette Potato Salad image

I developed this recipe for a friend who needed a potato salad that could withstand Fourth of July weather. The vinaigrette was a safe and delicious alternative to traditional mayonnaise-based potato salads. I've also substituted fresh thyme for the basil. Any fresh herbs would be great! -Melanie Cloyd, Mullica Hill, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 12 servings

Number Of Ingredients 10

3 pounds red potatoes, cut into 1-inch cubes
1/2 cup olive oil
3 tablespoons lemon juice
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1 tablespoon red wine vinegar
1 teaspoon grated lemon zest
3/4 teaspoon salt
1/2 teaspoon pepper
1 small onion, finely chopped

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon zest, salt and pepper., Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving.

Nutrition Facts : Calories 165 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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