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.
NEW POTATO SALAD WITH SUN-DRIED TOMATOES
Provided by Florence Fabricant
Categories side dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Boil the potatoes until just tender. Quarter them and place in a bowl. Sprinkle with oil, vinegar and slivered sun-dried tomatoes.
- Season potatoes to taste with salt and pepper (taste carefully because the tomatoes are salty). Add the herbs.
- Carefully fold in the mayonnaise. Check seasonings and serve slightly warm or chilled.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 25 grams, Carbohydrate 32 grams, Fat 29 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 532 milligrams, Sugar 3 grams
POTATO SALAD WITH SUN-DRIED TOMATO-CAPER VINAIGRETTE
Make and share this Potato Salad With Sun-Dried Tomato-Caper Vinaigrette recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Vinaigrette--in a small bowl, combine both vinegars, the mustard, tomato pesto, capers, and parsley.
- Season with salt and pepper and whisk well to combine.
- Add the olive oil in a slow, steady stream, whisking constantly, until the vinaigrette is emulsified.
- In a large pot of boiling water, cook the potatoes for 20-25 minutes, or until tender but slightly resistant when pierced with a fork.
- Drain and cool slightly.
- If large, cut into 1 1/2-inch chunks and put in a medium mixing bowl.
- Pour the vinaigrette over the potatoes and mix gently until coated.
- Taste for seasoning and adjust.
- Transfer to a serving bowl and refrigerate for at least 1 hour.
- Remove the potato salad from the refrigerator 1 hour before serving.
- Garnish with the parsley and serve.
Nutrition Facts : Calories 239, Fat 13.7, SaturatedFat 1.9, Sodium 99.5, Carbohydrate 27.1, Fiber 4.2, Sugar 2.1, Protein 3
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