TOMATO-POTATO SALAD WITH OLIVE VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield SERVES: 6 servings
Number Of Ingredients 10
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.
POTATO SALAD WITH OLIVES, TOMATOES, AND CAPERS
Categories Salad Olive Potato Tomato Quick & Easy Summer Capers Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Cook potatoes in boiling salted water until tender, about 30 minutes. Drain; cool. Peel potatoes, cut into 1-inch pieces and place in bowl. Add oil; toss to coat. Add cucumber, tomatoes, onion, olives, basil, and capers. Whisk vinegar and oregano in bowl; mix into salad. Season with salt and pepper. Garnish with eggs and serve.
HERBY POTATO SALAD WITH SMASHED OLIVES
As with coleslaw, there are two schools of potato salad: the mayonnaise-based and the vinegar-based. This recipe plants itself firmly in the latter camp with bright, punchy flavors. The dressing here is a classic red-wine vinegar and Dijon vinaigrette that develops great flavor after marinating with capers, smashed green olives and thinly sliced shallots. Just fifteen minutes in the dressing softens the shallot's bite, and a quick soak brings canned olives to life. There may appear to be too much dressing when you add the cooked potatoes, but as the potatoes cool, they'll absorb it beautifully. (The key is to add them to the dressing as soon as they are cool enough to handle.) Any small potatoes will work for this recipe, and a mix of colors looks particularly nice. The most important detail is that the potatoes should be roughly the same size so that they cook evenly.
Provided by Lidey Heuck
Categories salads and dressings, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place the potatoes in a large pot; add 2 teaspoons salt and enough water to cover generously. Bring to a boil over medium-high heat and cook for 10 to 20 minutes, depending on the size of the potatoes, until just tender when pierced with a fork. (Be careful not to overcook!) Drain and set aside until just cool enough to handle.
- While the potatoes cook, in a large bowl, combine the vinegar and mustard with 1 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in the olive oil. Add the olives, shallot and capers, and set aside to marinate for 10 to 20 minutes.
- When the potatoes are just cool enough to handle, cut them in half (or quarters, to end up with bite-size pieces), and add them to the bowl with the dressing. Gently combine and set aside to cool completely, tossing occasionally.
- Stir in the mint and parsley, along with more salt and pepper to taste, and serve the potato salad at room temperature.
POTATO SALAD WITH OLIVE, TOMATOES AND CAPERS
From the "Islands of the Caribbean" issue of Bon Appetit, and really nice change from the traditional potato salad.
Provided by kitina
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook potatoes in boiling salted water until tender, about 30 minutes.
- Drain and cool.
- Peel potatoes and cut into 1 inch pieces and place in a bowl.
- Add oil; toss to coat.
- Add cucumber, tomatoes, onion, olives, basil and capers.
- Whisk vinegar and oregano in a bowl, mix into salad, season with salt and pepper.
- Garnish with eggs and serve.
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.
POTATO SALAD WITH CAPERS AND ANCHOVIES
Serve this zesty room-temperature salad on its own with crisp lettuce or arugula leaves on the side, or to accompany meats from the grill, a roast chicken or any type of fish. The dressing is essentially a well-seasoned vinaigrette, enhanced with Dijon mustard, capers, a little garlic and a few chopped anchovies. Red onion, thyme leaves and chopped parsley complete the picture - in all, a very simple dish. Most important is to dress the potato slices very carefully with your hands, in order to coat them well and to keep them from breaking. It is a potato salad you'll grow to love, best eaten within hours of assembling (but perfectly serviceable the next day).
Provided by David Tanis
Categories salads and dressings, vegetables, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of well-salted water to a boil. Add the potatoes and cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 20 minutes. Remove and let cool slightly.
- While the potatoes are cooking, make the vinaigrette: In a small bowl, put the red onion, vinegar and a healthy pinch of salt. Stir together, then let sit for 10 minutes, so onion softens and pickles slightly. Add the garlic, anchovy, capers and mustard. Whisk in the olive oil. Season to taste with salt and pepper.
- When the potatoes are cool enough to handle, remove the skins with a paring knife. Carefully slice 1/4-inch thick, or slightly thicker. Put the slices in a wide, low bowl and season lightly with salt. Pour the vinaigrette over. Using your hands, gently coat the potato slices with the vinaigrette, taking care not to break them. Set aside at room temperature to let the salad absorb the dressing.
- Just before serving, add thyme leaves and parsley and gently toss the potato slices again. (Some of the vinaigrette will have settled to the bottom of the bowl.) Garnish with halved or quartered hard-cooked egg and arugula leaves, if using.
POTATO SALAD WITH CAPERS, KALAMATA OLIVES AND ARTICHOKE HEARTS
From our local newspaper. Use any thin skinned potatoes with a lower starch content. Can be served warm or chilled.
Provided by COOKGIRl
Categories Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot of boiling water cook the potatoes until fork tender.
- Drain and set aside to cool. Once cooled, cut up into chunks. If you wish, you can peel the potatoes before cutting up into chunks.
- Add the potatoes to a salad bowl. Pour the vegetable broth over the potatoes and stir gently to coat.
- Add the fresh parsley, kalamata olives, artichokes, olive oil, vinegar, green onion, capers and garlic. Toss. Season to taste with salt and pepper.
- To serve warm, allow salad to sit for 30 minutes or chill to serve cold.
- Just before serving, adjust seasonings if necessary.
- Servings are estimated.
- For Vegetarain option omit the chicken broth and use Vegetable broth.
Nutrition Facts : Calories 178.7, Fat 10.1, SaturatedFat 1.4, Sodium 155.2, Carbohydrate 20.8, Fiber 3.4, Sugar 1.7, Protein 2.8
COLD POTATO SALAD WITH TOMATOES, OLIVES AND FETA
This potato salad is equally delicious served in the cooler months as well as the summer. I add capers to this salad also, but that is optional. You can peel the potatoes if desired, I like to leave them on. Plan ahead the salad needs to chill for a minimum of 5 hours before serving. You can adjust the olive oil, white wine vinegar, and oregano to taste. Prep time does not include chilling times, cooking time is for boiling potatoes.
Provided by Kittencalrecipezazz
Categories Potato
Time 20h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash and scrub the potatoes (leave unpeeled) then cook in boiling salted water for about 25-30 minutes, or until fork-tender; drain, and cut in half, or quarters if they are large.
- Transfer to a large bowl and cool to room temperature.
- Toss lightly with white wine vinegar, cover place in the refrigerator until cold.
- Remove from the fridge and toss with olive oil, oregano, salt and pepper (you can add in more white wine vinegar at this point if desired).
- Add in cucumber, chopped tomatoes, olives and onions; toss to combine.
- Add in crumbled feta cheese; mix to combine.
- Place in a large glass bowl and place the sliced eggs around the edge of bowl.
- Cover and refrigerate for a minimum of 5 hours before serving.
POTATO SALAD WITH TOMATOES AND CAPERS
Provided by Roy Finamore
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put the potatoes in a pot, cover with cold water by at least an inch, add a good pinch of salt, and bring to a boil. Cover partway, reduce the heat to medium, and cook until the potatoes are tender. Drain on a rack set in the sink and leave them there until cool enough to handle.
- Peel the potatoes and cut them into 1/3-inch cubes. Drop them into a mixing bowl, separating the cubes as you go. Add the tomatoes, onion, olives, capers, parsley, and red pepper. Toss gently. Crumble the oregano over the top, pour in the oil, and toss gently.
- Transfer the salad to a large serving dish. Drain the sardines and blot them with paper towels, then arrange them over the salad. Let this sit for 30 minutes, and serve it at room temperature.
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