Italian New Potato Salad Recipes

Steps:

• Cut beans in half if desired. In 2-quart microwavable casserole, place beans, potatoes and water. Cover and microwave on High 10 to 12 minutes, rotating dish 1/2 turn every 4 minutes, until potatoes are tender; drain.
• In large glass or plastic bowl, toss beans, potatoes and dressing. Add onion and olives; toss. Cover and refrigerate 1 to 2 hours or until chilled.

Steps:

• Prepare an ice-water bath; set aside. Cover eggs with water in a medium saucepan; bring to a full boil. After 1 minute, cover; turn off heat. Let stand 8 minutes. Rinse; transfer to ice-water bath.
• Cover the potatoes with water by 1 inch in a large saucepan. Bring to a boil; add salt. Simmer until just tender, about 15 minutes (do not overcook). Drain potatoes; let cool slightly. Halve lengthwise.
• Transfer potatoes to a medium bowl. Add vinegar to taste; gently toss. Stir in parsley and onion. Gently tossing, pour in oil in a slow, steady stream; toss until incorporated. Season with salt and pepper.
• Just before serving, peel and quarter eggs, and arrange on top of salad.

Steps:

• Boil potatoes, keeping skins on, until tender.
• Meanwhile, crush garlic into medium-sized serving bowl and add chopped parsley.
• Add olive oil and mix well.
• Let mixture sit while potatoes are cooking.
• When potatoes are done and still HOT (or at least very warm- they absorb the flavour better that way), cut into bite-sized chunks and add to parsley-garlic mixture.
• (If you prefer to peel your potatoes, feel free).
• Stir well to coat potatoes.
• If more oil is needed (sometimes it varies, depending on the potatoes), add enough to get desired amount.
• Salt and pepper to taste.
• This is best when it sits for at least an hour at room temperature before serving to let the flavours combine.

Steps:

• In a large bowl, combine the first 10 ingredients; toss to coat. Cover and refrigerate until serving. Serve salad in a lettuce-lined bowl if desired.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• In a large bowl, mix together the garlic, olive oil, vinegar and parsley. Add potatoes and toss to evenly coat.
• Cover and refrigerate overnight.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. , Peel and cube potatoes; place in a large bowl. Add dressing and toss to coat. Cover and chill for 2 hours. , Add eggs, celery, onion, cucumber and green pepper; mix well. In a small bowl, combine mayonnaise, sour cream and horseradish; mix well. Pour over potato mixture; toss to coat. Chill for at least 1 hour. Top with tomatoes.

Steps:

• Place potatoes in a large saucepan, cover with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are tender, about 15 minutes. Drain and cool, then cut into 1-inch cubes.
• Combine the potatoes, cucumber, celery, onion, and olives in a large bowl.
• Whisk together the olive oil, red wine vinegar, and garlic powder in a small bowl. Pour the dressing over the potatoes and vegetables; mix well. Season with salt and pepper, then chill. Stir the potato salad again before serving.

Steps:

• Place the potato pieces on a large baking sheet; drizzle with 1/8 cup oil. Sprinkle with 1 tsp black pepper and the salt; toss well. Bake at 425 degrees for 35 minutes or until the potato pieces are tender.
• Cook the pepper strips and onion in 1/8 cup oil in a large skillet over medium-high heat, stirring constantly, until the vegetables are crisp tender.
• Combine the potato pieces, bell pepper mixture, and artichoke hearts in a boil. Add the remaining 1/8 cup of oil, freshly chopped basil, and garlic; toss. Serve warm or at room temperature.