Dill And Green Olive Potato Salad Recipes

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

Dill and Green Olive Potato Salad image

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

Ingredients

8 medium potatoes, peeled and cut into eighths
16 olives, pitted, cut into quarters (green)
1 medium red bell pepper, chopped 1/2 inch
1/4 cup soy mayonnaise or 1/4 cup mayonnaise
1 small red onion, minced
1 pinch garlic powder
salt
2 tablespoons fresh dill

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

Herby Potato Salad With Smashed Olives image

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.

Ingredients

2 pounds small (or baby) red or Yukon Gold potatoes, all about the same size
Kosher salt and black pepper
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/3 cup olive oil
1 cup Castelvetrano or other green olives, pitted and smashed (about 4 ounces)
1 large shallot, thinly sliced
2 tablespoons capers, roughly chopped
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh parsley

POTATO SALAD

The secret to Ina Garden's zesty Potato Salad recipe from Barefoot Contessa on Food Network? Buttermilk and two mustards: Dijon and whole grain.

Provided by Ina Garten

Categories side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

Potato Salad image

Steps:

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Ingredients

3 pounds small white potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

MOM'S DILL POTATO SALAD

This is a great alternative to the familiar yellow potato salad. The dried dill weed is much more potent than fresh and alleviates some of the blandness of similar recipes.

Provided by Tsubaki

Categories Salad Potato Salad Recipes Red Potato Salad Recipes

Time 2h30m

Yield 12

Number Of Ingredients 6

Mom's Dill Potato Salad image

Steps:

Place potatoes in a large pot and cover with water. Bring to a boil over high heat, then turn heat to medium-low, cover, and cook until tender but still firm, about 15 minutes. Drain, cool in an ice water bath until cold, about 5 minutes. Leaving skins on, cut into bite-size pieces, and place in a large mixing bowl.
Combine mayonnaise, sour cream, dill weed, and green onions in a bowl and stir until blended. Season with salt and pepper to taste. Pour mayo mixture over potatoes and toss to coat evenly. Adjust seasoning if necessary. Cover and refrigerate at least 2 hours, or overnight.

Nutrition Facts : Calories 244.8 calories, Carbohydrate 19.9 g, Cholesterol 13.3 mg, Fat 17.8 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 4.1 g, Sodium 133.4 mg, Sugar 1.5 g

Ingredients

3 pounds new red potatoes
1 cup mayonnaise
¾ cup sour cream
2 tablespoons dried dill weed
4 green onions, chopped
1 pinch salt and ground black pepper to taste

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

C.j.'s Dill Pickle and Olive Potato Salad image

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

Ingredients

10 idaho baking potatoes
10 eggs
1 cup chopped flat leaf parsley
3 celery ribs
3 green onions (scallions)
1 medium sweet white onion
5 garlic cloves
3 large kosher dill pickles ("Ma Brown" are best if you can find them)
1 cup Spanish olives with pimento
1 teaspoon white vinegar
1 cup mayonnaise
salt
pepper
olive juice
pickle juice

More about "dill and green olive potato salad recipes"

EASY! CREAMY POTATO SALAD WITH OLIVES, DILL PICKLES, & EGGS

Web May 31, 2021 It just goes well together. Every family has its own secret ingredient that makes theirs the best. Mine is the combination of green …
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5/5 (7)
Category Side Dish
Cuisine American
Calories 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.

Dill And Green Olive Potato Salad Recipes

DILL AND GREEN OLIVE POTATO SALAD

HERBY POTATO SALAD WITH SMASHED OLIVES

POTATO SALAD

The secret to Ina Garden's zesty Potato Salad recipe from Barefoot Contessa on Food Network? Buttermilk and two mustards: Dijon and whole grain.

MOM'S DILL POTATO SALAD

This is a great alternative to the familiar yellow potato salad. The dried dill weed is much more potent than fresh and alleviates some of the blandness of similar recipes.

C.J.'S DILL PICKLE AND OLIVE POTATO SALAD

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