Potato Salad Tuscan Style Recipes

TUSCAN POTATO SALAD

With stuffed green olives, lemon zest and fresh basil, our better-for-you potato salad is full of big, bold Tuscan-style flavor.

Provided by My Food and Family

Categories Home

Time 2h

Yield Makes 10 servings, 1/2 cup each.

Number Of Ingredients 6

Tuscan Potato Salad image

Steps:

Mix mayo, lemon zest, juice and basil in large bowl.
Add remaining ingredients; mix lightly.
Refrigerate 1 hour.

Nutrition Facts : Calories 110, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

Ingredients

1/2 cup KRAFT Mayo with Olive Oil Cracked Pepper Reduced Fat Mayonnaise
1/2 tsp. zest and 1 Tbsp. juice from 1 lemon
1 Tbsp. chopped fresh basil
2 lb. new potatoes, quartered, cooked and cooled
1/4 cup pimento-stuffed green olives
2 green onions, sliced

POTATO SALAD - TUSCAN STYLE

Wonderful flavor and color! I prefer this served at room temperature but you can make the salad several hours before and refrigerate it.

Provided by Lorac

Categories Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

Potato Salad - Tuscan Style image

Steps:

Cook potatoes in salted water until tender, drain.
In the meantime, add 1/4 cup olives, vinegar, garlic, mustard, and honey to a blender or food processer and process until combined.
Gradually add oil with blender/processer running until combined.
Add parsley, salt and pepper to taste.
Place potatoes, 1/2 cup olives, pepper strips and onion in a large bowl, add dressing and toss to combine.

Nutrition Facts : Calories 405.7, Fat 29, SaturatedFat 4, Sodium 298.6, Carbohydrate 34.6, Fiber 4.4, Sugar 6.3, Protein 3.7

Ingredients

2 lbs baby red potatoes, quartered
3/4 cup pitted kalamata olive, divided
1/2 cup sliced roasted red pepper
1/2 cup thinly sliced red onion
1/4 cup balsamic vinegar
3 cloves garlic, peeled
1 tablespoon grainy dijon-style mustard
1 tablespoon honey
3/4 cup extra virgin olive oil
2 tablespoons chopped fresh flat-leaf Italian parsley
salt and pepper

TUSCAN POTATO SALAD

Make and share this Tuscan Potato Salad recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

Tuscan Potato Salad image

Steps:

Prepare potatoes. Set aside.
Combine all the remaining ingredients then toss lightly with the potatoes.
Allow to stand ½ hour to blend flavors before serving at room temperature.

Nutrition Facts : Calories 208, Fat 4.7, SaturatedFat 0.7, Sodium 111.2, Carbohydrate 38, Fiber 4.8, Sugar 2.1, Protein 4.4

Ingredients

6 potatoes, cooked peeled and cut in slices
2 tablespoons olive oil
1 large garlic clove, minced
1 tablespoon balsamic vinegar
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh chives
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

ITALIAN POTATO SALAD

My Nonnie used to make this potato salad for me whenever I was home for the holidays. It's a great alternative to mayo-based potato salads. Red wine vinegar works well, too.

Provided by Maria

Categories Salad Potato Salad Recipes No Mayo

Time 13h45m

Yield 8

Number Of Ingredients 5

Italian Potato Salad image

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.

Nutrition Facts : Calories 347.8 calories, Carbohydrate 40.7 g, Fat 18.9 g, Fiber 5.2 g, Protein 4.8 g, SaturatedFat 2.7 g, Sodium 17 mg, Sugar 1.8 g

Ingredients

5 large potatoes, peeled and chopped
2 cloves garlic, minced
⅔ cup extra virgin olive oil
½ cup white wine vinegar
⅓ cup chopped fresh parsley

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

Easy Italian Potato Salad image

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.

Ingredients

5 to 6 medium red potatoes, cooked and cut into 1-inch pieces
2 garlic cloves, minced
1/2 cup chopped red onion
3 to 4 plum tomatoes, quartered
1/3 cup olive oil
3 to 4 fresh basil leaves, chopped
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and halved
1 teaspoon dried oregano
1-1/2 teaspoons salt
1/4 teaspoon pepper
Lettuce leaves, optional

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

Sicilian Potato Salad image

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

Ingredients

10 small russet potatoes, unpeeled
1-1/2 teaspoons salt, divided
1/2 pound fresh green beans, cut into 1-1/2-inch pieces
1/4 teaspoon pepper
2 medium cucumbers, halved lengthwise and cut into 1/4-inch slices
1/2 pound cherry tomatoes, halved
1 large red onion, halved and thinly sliced
1 cup thinly sliced fresh basil leaves, divided
1/2 cup olive oil
4 tablespoons cider vinegar
3 garlic cloves, minced

ITALIAN POTATO SALAD

This potato salad was one of my Nonna's (grandmother) most-loved recipes. Our whole family (and it's big!) loves it and we always think of her when we make it. It is simple while still being full of flavour. The salad is best served warm or room temperature. You don't absolutely have to love parsley to like this dish, but it would help a little. :-) Please note: amounts are approximate - my grandmother never wrote anything down, so we go by taste. Feel free to adjust to your own preferences.

Provided by Mel T

Categories European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Italian Potato Salad image

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.

Ingredients

1 lb new potato, skins on (I like the small-ish ones best)
1/4 cup extra virgin olive oil
3 -4 garlic cloves (if they're really small, use 4)
1/4 cup chopped parsley
salt
pepper

POTATO SALAD

When it comes to potato salad, you like what you like. This recipe is mayonnaise-based, but if you like a mustard-based potato salad, just experiment a little. Add some yellow mustard and leave out a little bit of the mayonnaise. Make these recipes your own by finding out what works for you. Our traditional potato salad uses peeled potatoes, but unpeeled work too, and the skins add some color to your dish.

Yield serves 12

Number Of Ingredients 6

Steps:

Place the potatoes in a medium saucepan or pressure cooker (see Note). Add 2 teaspoons salt and enough water to cover the potatoes. Boil the potatoes for 30 minutes, or until they are tender when pierced with the point of a knife but hold their shape. Drain the potatoes, transfer them to a large mixing bowl, and allow them to cool completely. Add the chopped eggs, mayonnaise, and sweet relish, and fold gently to combine. Add salt and pepper to taste. Refrigerate until ready to serve.
Don't overcook the potatoes. They should hold their shape during mixing.
The potatoes may be cooked in a pressure cooker. Sprinkle salt over the potatoes. Follow the manufacturer's instructions and pressure-cook for 5 minutes. Release the pressure immediately and drain and cool the potatoes.

Ingredients

5 pounds red potatoes, peeled and cut in 1/2-inch cubes
2 teaspoons salt, plus more to taste
4 hard-boiled eggs, peeled, and diced
3/4 cup mayonnaise
1/2 cup sweet pickle relish
Black pepper

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Potato Salad Tuscan Style Recipes

TUSCAN POTATO SALAD

With stuffed green olives, lemon zest and fresh basil, our better-for-you potato salad is full of big, bold Tuscan-style flavor.

POTATO SALAD - TUSCAN STYLE

Wonderful flavor and color! I prefer this served at room temperature but you can make the salad several hours before and refrigerate it.

TUSCAN POTATO SALAD

Make and share this Tuscan Potato Salad recipe from Food.com.

ITALIAN POTATO SALAD

My Nonnie used to make this potato salad for me whenever I was home for the holidays. It's a great alternative to mayo-based potato salads. Red wine vinegar works well, too.

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.

SICILIAN POTATO SALAD

Fresh basil is the star of this mayo-free, Italian-inspired take on potato salad. -Sue Falk, Warren, Michigan

ITALIAN POTATO SALAD

POTATO SALAD

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