Best 7 Portuguese Style Redskin Potato Salad With Tomatoes And Garlic Recipes

PORTUGUESE STYLE REDSKIN POTATO SALAD WITH TOMATOES AND GARLIC

Steps:

• In a skillet, saute the onion, and garlic until onion is translucent, 4-5 minutes or so.
• Stir in the tomatoes, followed by the potatoes, along with the salt and pepper (amounts are really to suit your taste).
• Cover, turn heat to low, for about 15 minutes, or as soon as the potatoes become tender.
• Uncover, raise heat to medium, and cook down the sauce until thickened, and mostly cooked away.
• Remove from heat, check the salt again, and add the cilantro and vinegar.
• Serve at room temperature.

PORTUGUESE SALAD (SALADA A PORTUGUESA)

Steps:

• 1. Spread the cucumber slices out on several thicknesses of paper toweling, sprinkle evenly with the salt, top with more paper toweling, then weight down while you prepare the tomatoes and peppers. (I put a heavy chopping board on top of the cucumbers, then top it with canned goods.)
• 2. Spear a pepper and turn it over a high burner flame until blackened all over; this will loosen the skin. Repeat until all peppers are blackened, bundle in paper toweling, and let stand while you roast the tomatoes.
• 3. Now spear the tomatoes, one by one, and turn over the flame until the skins burst and blacken here and there -- these take much less time over the flame than the peppers.
• 4. NOTE: If you don't have a gas range, arrange the peppers on a broiler pan, place about 4 inches from the broiler unit, and broil 2 to 3 minutes, turning often so that the skins blacken evenly. Broil the tomatoes the same way, but turn them more often and watch closely so that they aren't reduced to mush.
• 5. When the peppers are cool enough to handle, peel off the blackened skins, core, seed, and cut lengthwise into strips about 3/4-inch wide; place the peppers in a large nonmetallic bowl. Peel the tomatoes, core, cut into slim wedges, and add to the peppers along with the sliced cucumber, garlic, and pepper.
• 6. Toss lightly, drizzle with the olive oil, then vinegar, and toss lightly again. Add the fresh coriander, if you have it, cover, and marinate at room temperature for 1 hour.
• 7. Toss lightly again and serve.
• 8. This salad is superb with freshly grilled fish or chicken and also with almost any salt-cod dish.

PORTUGUESE POTATO SALAD

Steps:

• When potatoes are cool enough to handle, peel and cut into 1/2-inch cubes.
• Place potato cubes in a bowl; sprinkle with vinegar while they are still warm.
• In a large skillet over medium heat; add the olive oil and let it get heated.
• Add the sausages; stir/saute for about 4 minutes or until lightly browned.
• Use a slotted spoon and transfer sausages to a paper-towel lined plate.
• To make the dressing: in a small mixing bowl, whisk the vinegar, salt and pepper together until the salt dissolves.
• Whisk in the mustard and anchovy paste until well blended.
• Gradually whisk in 4 tablespoons olive oil until an emulsion forms.
• If the dressing is too thick, go ahead and whisk in the remaining olive oil; set dressing aside.
• Add the sausages, garbanzo beans, bell pepper, onion, celery, and parsley to the potatoes.
• Pour the dressing over the mixture; toss gently until thoroughly coated.
• May serve right away or cover and refrigerate for up to 1 day.
• Bring to room temp before serving.

RED SKIN POTATO SALAD RECIPE

Steps:

• Chop red potatoes into bit sized pieces, place in a saucepan filled with cold salted water. Bring potatoes to a boil, reduce heat to a simmer and cook for 12-15 minutes or until tender. Drain and cool potatoes.
• After potatoes are completely cooled add them to a large mixing bowl with all of the fresh cut vegetables, except the green onions. In a separate bowl combine mayonnaise, sour cream, the mustards, and all the seasonings. Combine the sauce with the potatoes and toss to coat all the potatoes completely. Cover and refrigerate for at least one hour before serving. When ready to serve, transfer the potatoes to your serving bowl and sprinkle with the chopped green onions.
• Caroline Toske.
• Arizona Personal Chef.

REDSKIN POTATO SALAD

Steps:

• Clean and Dice Potatos, boil in salted water.
• Boil the potatos until tender, but NOT mushy.
• Clean and Cut Celery and Carrots.
• Add Celery, Carrots, Craisons, Drained and Cooled Potatos to a mixing bowl and gently toss.
• Add Sour Cream, Mayo, Relish and Honey Mustard, Fiesta Party Mix Dip, and Salt and Pepper.
• Gently Mix.
• I like to Chill my potato salad for atleast an hour before serving.

POTATO SALAD WITH DIJON VINAIGRETTE

Steps:

• Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
• Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
• Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.

ROASTED POTATO AND GARLIC SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place 1/2 cup of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.
• Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.
• Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes.
• Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total).
• Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.)
• Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.
• Turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.