RED SKINNED POTATO SALAD
This creamy salad is made with red potatoes, which give this dish--chock full of melt-in-your-mouth bacon, bits of hard boiled egg, crunchy celery and spicy onion--a delectable, firm texture.
Provided by Donna
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
Nutrition Facts : Calories 429.6 calories, Carbohydrate 16.2 g, Cholesterol 120.6 mg, Fat 36.9 g, Fiber 1.4 g, Protein 9.5 g, SaturatedFat 6.9 g, Sodium 535.8 mg, Sugar 1.7 g
PORTUGUESE STYLE REDSKIN POTATO SALAD WITH TOMATOES AND GARLIC
The Portuguese love potatoes as much as, if not more than others. This salad makes good use of them, and cooks using the classic Portuguese "tomada", sauce, which is made up of olive oil, tomatoes, and garlic. Recipe by Elisabeth Rosen.
Provided by PalatablePastime
Categories Potato
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet, saute the onion, and garlic until onion is translucent, 4-5 minutes or so.
- Stir in the tomatoes, followed by the potatoes, along with the salt and pepper (amounts are really to suit your taste).
- Cover, turn heat to low, for about 15 minutes, or as soon as the potatoes become tender.
- Uncover, raise heat to medium, and cook down the sauce until thickened, and mostly cooked away.
- Remove from heat, check the salt again, and add the cilantro and vinegar.
- Serve at room temperature.
Nutrition Facts : Calories 368, Fat 14.2, SaturatedFat 2, Sodium 413.4, Carbohydrate 55.2, Fiber 7, Sugar 7.6, Protein 7.1
ROASTED POTATO AND GARLIC SALAD
This is not your traditional potato salad recipe, but it is sooooo good! It has such delicious, robust flavors and has always been a huge hit at our summer barbeques.
Provided by Holly
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place 1/2 cup of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.
- Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.
- Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes.
- Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total).
- Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.)
- Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.
- Turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.
Nutrition Facts : Calories 519.9 calories, Carbohydrate 55.9 g, Fat 30.6 g, Fiber 5.4 g, Protein 7 g, SaturatedFat 4.2 g, Sodium 27.3 mg, Sugar 7.1 g
PORTUGUESE POTATO SALAD
Make and share this Portuguese Potato Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 1h19m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- When potatoes are cool enough to handle, peel and cut into 1/2-inch cubes.
- Place potato cubes in a bowl; sprinkle with vinegar while they are still warm.
- In a large skillet over medium heat; add the olive oil and let it get heated.
- Add the sausages; stir/saute for about 4 minutes or until lightly browned.
- Use a slotted spoon and transfer sausages to a paper-towel lined plate.
- To make the dressing: in a small mixing bowl, whisk the vinegar, salt and pepper together until the salt dissolves.
- Whisk in the mustard and anchovy paste until well blended.
- Gradually whisk in 4 tablespoons olive oil until an emulsion forms.
- If the dressing is too thick, go ahead and whisk in the remaining olive oil; set dressing aside.
- Add the sausages, garbanzo beans, bell pepper, onion, celery, and parsley to the potatoes.
- Pour the dressing over the mixture; toss gently until thoroughly coated.
- May serve right away or cover and refrigerate for up to 1 day.
- Bring to room temp before serving.
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30 AUTHENTIC PORTUGUESE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
4.4/5 (7)Published Apr 19, 2021Category Recipe Roundup
- Portuguese Tomato Rice. Tomato rice is a staple in Portuguese households, but it is most popular in the South-Central areas of the country where fresh tomatoes are abundant.
- Portuguese Kale, Tomato, and Sausage Soup (Caldo Verde) Caldo verde is the Portuguese version of comfort food. The soup is brimming with flavor from potatoes, greens, and sausage.
- Shrimp Mozambique in Garlic Based Sauce. Don’t be confused by this dish’s name. Mozambique is located in Africa, but shrimp Mozambique is authentically Portuguese.
- Azores Beef Stew With Potatoes (Molha de Carne) Molha de carne is a hearty and flavorful soup loaded with not just beef but potatoes as well. Apart from its rich, savory flavor, this stew also makes your kitchen extra-fragrant.
- Portuguese Fish Stew (Caldeirada) Caldeirada is a light stew with fish or shellfish as its main protein. Also loaded with bell pepper, potatoes, and onions, this stew is healthy, hearty, and a complete meal in itself.
- Portuguese Sweet Bread. The Portuguese love their bread as much as we do, and this is only the first of many featured in this list. Portuguese sweet bread is popular during Easter, but it’s so good, you’ll want to have it around all year round.
- Azore Style Feijos (Beans) Feijoa is Portuguese for beans. This bean stew is thick, creamy, and bursting with flavor! How can it not be, when it has allspice, cloves, cinnamon, and cumin as its seasonings?
- Portuguese Tomato Soup with Poached Eggs and Bread. If you’re too busy tonight but still want to serve something epic to the family, look no further than this recipe.
- Portuguese Prego Rolls. Prego rolls are insanely delicious sandwiches with juicy grilled steak as it’s filling. One look at this sandwich already tells you just how amazing it is.
- Portuguese Chicken (Peri-Peri Chicken) with Crispy Potatoes. Besides egg custard tarts, peri-peri Chicken is perhaps the most popular Portuguese dish there is.
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