Potato And Olive Salad Recipes

POTATO AND OLIVE SALAD

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.

POTATO SALAD WITH OLIVES AND PEPPERS

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.

TOMATO-POTATO SALAD WITH OLIVE VINAIGRETTE

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.

WARM POTATO SALAD WITH OLIVES

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.

POTATO AND OLIVE SALAD

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.

POTATO, RED ONION & OLIVE SALAD

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.

TUNISIAN POTATO & OLIVE SALAD

Steps:

• Place the potatoes in a pot with water to cover; add 1 teaspoon salt and the sugar.
• Bring to a boil over high heat then reduce heat and simmer for about 15 minutes, or until the potatoes are tender.
• Drain the potatoes, return them to the pan and shake in the dry pan for a few minutes, until thoroughly dry.
• Cut the potatoes into thick slices, several per potato, or into quarters.
• Place in a bowl and toss with the cumin, paprika, cayenne, garlic and olives.
• Dress with the olive oil, lemon juice and salt; refrigerate until ready to serve, or serve at room temperature.

POTATO, RED ONION & OLIVE SALAD

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.