PEPPER AND POTATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Chunk up the potatoes, cutting them into large bite-size pieces and place them in a pot of water. Boil until tender, drain and return back to hot pot to dry them out. Add hot peppers, bell peppers and scallions to potatoes, then dress with a splash of hot pepper juice and vinegar. Toss to combine, then drizzle with extra-virgin olive oil to coat the salad evenly and season with salt and pepper.
POTATO SALAD WITH OLIVES AND PEPPERS
Categories Salad Herb Olive Pepper Potato Side Picnic Vegetarian Backyard BBQ Bell Pepper Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
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.
POTATO SALAD WITH ROASTED RED PEPPERS
Steps:
- In a medium pot, add the potatoes, some salt and water to cover. Bring to a boil. Cook the potatoes until just tender, 12 to 15 minutes. Strain and halve the potatoes.
- In a small glass jar, combine the oil, mustard, vinegar, agave syrup and garlic. Shake vigorously until emulsified. Taste, and season with salt and pepper.
- To assemble: Combine the potatoes and red peppers in a large mixing bowl. Toss with the vinaigrette. Season with salt and pepper. Garnish with the scallions, if using.
POTATO SALAD WITH OLIVES AND PEPPERS
This is from Gourmet magazine. Serve warm or at room temperature. Cooking time reflects time to let potatoes cool.
Provided by susie cooks
Categories < 4 Hours
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mince garlic and mash to a paste with a pinch of salt using the side of a 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.
Nutrition Facts : Calories 304.6, Fat 11.6, SaturatedFat 1.6, Sodium 614, Carbohydrate 47.3, Fiber 4.5, Sugar 2, Protein 4.7
POTATO SALAD WITH TUNA, OLIVES & RED PEPPERS
A tasteful and healthy twist on potato salad with a lot of flavor! Prep time includes boiling time for potatoes.
Provided by Sky Valley Cook
Categories Tuna
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook potatoes in lightly salted water approximately 20-25 minutes until they are tender, but still firm enough to cut. Let potatoes cool then peel and dice.
- Combine potatoes, red peppers, and olives in medium bowl. Lightly mix in tuna to mixture. Set aside.
- Whisk remaining ingredients, except parsley, together until well mixed and thickened, and pour over potato mixture. Lightly toss mixture until evenly coated. Garnish with parsley.
Nutrition Facts : Calories 368.7, Fat 22.6, SaturatedFat 3.4, Cholesterol 25, Sodium 236.3, Carbohydrate 25.5, Fiber 4.5, Sugar 4.4, Protein 17.4
POTATO SALAD WITH OLIVES AND JALAPENOS
Make and share this Potato Salad With Olives and Jalapenos recipe from Food.com.
Provided by ellie_
Categories Potato
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot combine potatoes, water and 1/2 teaspoon salt and bring to a boil. Reduce heat and simmer covered for 30 minutes or until potatoes are tender. Drain and cool completely (about 1 hour). Cut potatoes into cubes.
- In a large bowl combine remaining 1/4 teaspoon salt the next 3 ingredients (mayo - cayenne pepper).
- Stir in olives, celery and onions.
- Stir in potatoes, eggs and pepper.
Nutrition Facts : Calories 216.7, Fat 12.1, SaturatedFat 2.1, Cholesterol 72.5, Sodium 622.9, Carbohydrate 22.6, Fiber 2.9, Sugar 2.6, Protein 4.7
WARM POTATO SALAD WITH OLIVES
Set the mayo aside, and enjoy a simple and fresh potato salad with a tangy dressing.
Provided by lutzflcat
Categories Salad Potato Salad Recipes No Mayo
Time 25m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 185 calories, Carbohydrate 20.4 g, Fat 10.8 g, Fiber 1.9 g, Protein 2.4 g, SaturatedFat 1.4 g, Sodium 644.2 mg, Sugar 0.6 g
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