Best 4 Potato And Olive Salad Recipes
Indulge in the symphony of flavors with our delectable potato and olive salad, a delightful medley of textures and tastes. This classic salad is elevated with a zesty dressing, making it a perfect accompaniment to grilled meats, roasted vegetables, or as a standalone light meal. Featuring tender potatoes, succulent olives, crisp celery, and a hint of tangy red onion, this salad offers a harmonious balance of flavors that will tantalize your taste buds. Whether you prefer a creamy mayonnaise-based dressing or a tangy vinaigrette, we've got you covered with two irresistible dressing recipes. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey with our versatile and flavorful potato and olive salad.
**Recipes in the Article:**
1. **Potato and Olive Salad with Creamy Mayonnaise Dressing:** This classic dressing brings together mayonnaise, tangy mustard, sweet pickle relish, and a touch of sugar, creating a creamy and flavorful coating for the salad.
2. **Potato and Olive Salad with Tangy Vinaigrette Dressing:** A refreshing alternative to the creamy dressing, this vinaigrette features olive oil, red wine vinegar, Dijon mustard, and a hint of dried oregano, resulting in a light and flavorful dressing that enhances the natural flavors of the salad.
GRILLED WARM POTATO SALAD WITH ROASTED GARLIC AND BLACK OLIVE DRESSING
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk the garlic, vinegar, honey, and salt and pepper, to taste, in a bowl until smooth. While whisking, add the oil until the mixture has emulsified. Pour into a large serving bowl and stir in the olives and parsley.
- Heat the grill to high. Brush both sides of the potatoes with canola oil and season with salt and pepper, to taste. Grill until lightly golden brown on both sides and cooked through. Coarsely chop the potatoes and add them to the dressing. Toss to coat and serve.
MEDITERRANEAN TUNA, POTATO, OLIVE, AND FETA SALAD WITH GARLIC DRESSING
Steps:
- Separate garlic cloves, leaving skins intact. In a large kettle cover potatoes with salted water by 2 inches and add garlic. Simmer potatoes and garlic until potatoes are just tender, about 20 minutes. Drain potatoes and garlic in a colander and, when cool enough to handle, cut potatoes into 1/4-inch-thick slices. Peel garlic and in a blender puree with water, vinegar, oil, mustard, and salt and pepper to taste. Potatoes may be prepared and dressing made 1 day ahead and chilled separately, covered.
- Cut beans into 1-inch pieces. Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water cook beans until crisp-tender, about 3 minutes for haricots verts or 6 minutes for regular green beans. In a colander drain beans and plunge into ice water to stop cooking. Pat beans dry. Cut bell pepper into 1/4-inch dice and halve cucumber lengthwise. Seed cucumber and diagonally cut into 1/4-inch-thick slices. Pit and chop olives. Vegetables and olives may be prepared up to this point 4 hours ahead and chilled separately, covered.
- Drain tuna and transfer with potatoes, beans, bell pepper, cucumber, and olives to a large bowl.
- Just before serving, toss salad with dressing and crumble feta on top.
POTATO AND OLIVE SALAD
Serve this warm mayo-free potato salad with roasted lamb or broiled fish fillets.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
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.
Nutrition Facts : Calories 234 g, Fat 11 g, Fiber 3 g, Protein 4 g
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.
Tips:
- Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape better than starchy potatoes, such as Russet, when cooked. This will prevent them from becoming mushy in the salad.
- Cook the potatoes until tender: Overcooked potatoes will fall apart, so be careful not to overcook them. You can check if they are done by piercing them with a fork; they should be tender but still slightly firm.
- Let the potatoes cool completely: This will help prevent the salad from becoming watery.
- Use a variety of olives: Different types of olives will add different flavors and textures to the salad. Some good options include Kalamata, Niçoise, and Castelvetrano olives.
- Add other vegetables: For a more flavorful salad, add other vegetables such as chopped celery, red onion, or bell pepper.
- Use a light dressing: A heavy dressing will overpower the other flavors in the salad. A simple vinaigrette or lemon-tahini dressing is a good option.
- Serve the salad chilled: This will help keep the potatoes and olives firm and prevent the salad from becoming watery.
Conclusion:
Potato and olive salad is a refreshing and flavorful side dish that is perfect for potlucks and picnics. With its simple ingredients and easy-to-follow instructions, this salad is a great option for beginner cooks and experienced chefs alike. So next time you're looking for a quick and easy dish to whip up, give this potato and olive salad a try. You won't be disappointed!
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