RED POTATO AND TOMATO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.
- In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving.
SICILIAN POTATO SALAD
Fresh basil is the star of this mayo-free, Italian-inspired take on potato salad. -Sue Falk, Warren, Michigan
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 26 servings.
Number Of Ingredients 11
Steps:
- Place potatoes and 1/2 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 12-15 minutes. Drain; rinse with cold water. Pat dry., Meanwhile, in a small saucepan, bring 1 cup water to a boil. Add beans; cook, uncovered, just until crisp-tender, 3-4 minutes. Drain; immediately drop into ice water. Drain and pat dry., Peel and cube potatoes; sprinkle with remaining salt and the pepper. Transfer to a serving bowl. Add beans, cucumbers, tomatoes, onion and 3/4 cup basil leaves. Whisk together oil, vinegar and garlic. Drizzle over vegetables; toss to coat. Sprinkle with remaining basil.
Nutrition Facts : Calories 96 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 143mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
ITALIAN POTATO SALAD WITH RED ONION
Make and share this Italian Potato Salad With Red Onion recipe from Food.com.
Provided by English_Rose
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put all the vinaigrette ingredients into a screwtop jar, shake well and set aside.
- Fry the pancetta in a small frying pan until very crisp, then drain on kitchen paper.
- Slice the potatoes into 1/2in thick pieces and place in a large bowl.
- Add the pancetta, onion, parsley, the remaining salt, the pepper and vinaigrette.
- Mix gently and serve immediately.
Nutrition Facts : Calories 315.4, Fat 23.8, SaturatedFat 3.3, Sodium 306.3, Carbohydrate 24.5, Fiber 3.1, Sugar 3.1, Protein 2.7
EASY ITALIAN POTATO SALAD
You'll want to take this simple-to-assemble potato salad to all your picnics and outings. It's always on the menu when my tomato plants yield a bumper crop. Feel free to improvise by adding other fresh vegetables.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 95 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 528mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
ITALIAN POTATO SALAD
Skip the mayo and go for an Italian-style olive oil dressing for warm new potatoes. Jazz them up with basil, Parmesan and sundried tomatoes
Provided by Good Food team
Categories Buffet, Side dish
Time 25m
Number Of Ingredients 5
Steps:
- Boil the potatoes until tender, about 15 mins, then drain and allow to cool slightly. Whisk together the olive oil, Parmesan and a little seasoning. Toss through the potatoes with the basil and sundried tomatoes. Serve warm.
Nutrition Facts : Calories 178 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
ITALIAN POTATO SALAD
Meet the Cook: With six grown daughters who visit us frequently, I have plenty of chances to serve this family favorite - whether we are making steaks, pork chops, burgers or bratwurst. I've even served it with more formal ham dinners. The recipe comes from my mom, who was a cook at local restaurants and resorts. Here on the tree farm my husband and I run, we also grow potatoes. They are a staple that's always as close as my root cellar when I prepare this dish. -Ardis Kohnen, Rudolph, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8-10 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 265 calories, Fat 15g fat (3g saturated fat), Cholesterol 93mg cholesterol, Sodium 240mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein.
MOM'S ITALIAN POTATO SALAD
This is one of my favorite recipes handed down from my mom. The best thing is there are lots of vegetables and flavors, and it's usually a welcome change from standard American versions. The olives are the best part! To save time, I usually chop all the vegetables and make the dressing while the potatoes are boiling.
Provided by marisella
Categories Salad Potato Salad Recipes No Mayo
Time 1h40m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 249.5 calories, Carbohydrate 34.3 g, Fat 11.5 g, Fiber 3.8 g, Protein 4.2 g, SaturatedFat 1.6 g, Sodium 458 mg, Sugar 2.5 g
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