Potato And Olive Salad Recipes

Steps:

• In a large saucepan, cover potatoes with 2 inches cold water. Add salt and bring to a boil over high heat; cook until potatoes are tender when pierced with a knife, about 10 minutes. Drain potatoes and return to pan. Add oil, vinegar, olives, and parsley. Toss to combine, and season with salt and pepper.

Steps:

• Mince garlic and mash to a paste with a pinch of salt using side of a large heavy knife. Transfer to a large bowl and whisk in vinegar, salt, and red-pepper flakes, then whisk in oil.
• Add hot potatoes to vinaigrette and toss to coat. Let stand until potatoes cool to warm, about 30 minutes, then stir in peppers, parsley, and olives. Serve warm or at room temperature.

Steps:

• Slice potatoes 1/4 inch thick and place in a large saucepan. Add salted water to cover by about 1 inch. Bring to a boil over medium-high heat. Reduce heat to medium and simmer potatoes until tender, 6 to 8 minutes; do not overcook. Drain and transfer to a bowl.
• Add red onion, and Kalamata olives to the warm potatoes; toss gently.
• Whisk vinegar, parsley, olive oil, thyme, salt, pepper, and sugar together in a small bowl. Pour dressing over potato mixture, tossing gently. Serve warm or at room temperature.

Steps:

• Cook the brown rice according to the package instructions and keep warm.
• Bring a large, covered pot of water to a boil. Add the potatoes and simmer until they just become tender, 6 to 8 minutes. Add the beans and peppers and continue to cook until potatoes are tender and beans are crisp-tender, 3 to 4 minutes more. Drain and rinse in cold water, then shake dry.
• Whisk together 2 tablespoons each of the oil and herbs, the lemon juice, mustard, olives, 1/4 teaspoon salt and some pepper. Add the cooked vegetables and toss together. Set aside.
• Preheat the broiler, position an oven rack 4- to 6-inches from the broiler and line a baking sheet with foil. Mix together the breadcrumbs, the remaining 1 tablespoon olive oil, the remaining 1 tablespoon of herbs and the paprika. Arrange the fish fillets on the prepared baking sheet and sprinkle all over with 1/2 teaspoon of salt and some black pepper. Broil the fish until it starts to turn opaque, 3 to 4 minutes. Remove, sprinkle with the breadcrumb mixture and continue to broil until flaky and cooked through, 3 to 4 minutes. (Be sure to keep an eye on the fish as the breadcrumbs can burn quickly.)
• Divide the fish, bean-potato salad and rice among four dinner plates. Serve with lemon wedges, berries and milk.

Steps:

• Place the potatoes in a large pot; cover with water by 2 inches. Season generously with salt and bring to a boil. Reduce to a simmer and cook until the potatoes are tender, about 20 minutes. Drain the potatoes; let cool 15 to 20 minutes.
• Whisk the olive oil, vinegar, 1 teaspoon salt and a few grinds of pepper in a medium bowl; stir in the olives and diced celery. Halve the potatoes and transfer to a shallow bowl. Scatter the tomatoes over the potatoes, then drizzle with the vinaigrette. Scatter the celery leaves, basil and chives over the salad and season with salt and pepper.

Steps:

• Wash and peel the potatoes and cut into 1/2 to 3/4 inch pieces. Bring a large pot of salted water to a boil. Add the potatoes and cook until tender but still firm, about 10 minutes.
• Slice the bacon into small pieces and cook over medium high heat in a large, deep skillet until evenly brown. Do not overcook.
• Chop the celery, green onions, stuffed olives and radishes into small pieces and put into a large bowl. Add the potatoes and bacon and mix together. Add the mayonnaise and lemon juice to taste, stir, and place in the refrigerator for a few hours to chill before serving. You may want to add a few sliced hard boiled eggs on top. ENJOY!!!

Steps:

• Peel the potatoes and boil them in salted water until tender. Drain them and cut them in half, or quarters if large, but leave them whole if small.
• Prepare the dressing in the serving bowl. Mix the oil with the lemon juice, paprika, cumin, chili pepper, and salt.
• While still warm, turn the potatoes in the dressing, add the parsley, onion, and olives and mix gently.

Steps:

• Cook the potatoes in boiling salted water for 15-20 mins until tender, then drain well and tip into a large bowl.
• Tip the lemon juice, harissa, salt and pepper into a bowl and whisk well, then add the onion and olive oil and whisk again.
• Pour over the potatoes and olives, toss well, then leave to cool. Can be covered and chilled for up to 1 day.

Steps:

• Cook the potatoes in boiling salted water for 15-20 mins until tender, then drain well and tip into a large bowl.
• Tip the lemon juice, harissa, salt and pepper into a bowl and whisk well, then add the onion and olive oil and whisk again.
• Pour over the potatoes and olives, toss well, then leave to cool. Can be covered and chilled for up to 1 day.