Indulge in a delightful culinary journey with our tantalizing potato salad recipes, featuring a symphony of flavors that will elevate your taste buds. Embark on a Mediterranean adventure with our first recipe, where succulent capers, briny Kalamata olives, and tender artichoke hearts unite in a vibrant dance of flavors. This vibrant salad is a perfect accompaniment to grilled meats, fish, or as a standalone lunch option.
Next, discover the classic American potato salad, a staple at picnics and potlucks. Boiled potatoes are lovingly coated in a creamy mayonnaise dressing, harmoniously blended with crisp celery, sweet pickle relish, and a hint of mustard. This comforting dish is guaranteed to evoke nostalgic memories and satisfy your cravings for comfort food.
For a lighter and refreshing twist, our Greek-inspired potato salad beckons with its vibrant colors and tangy dressing. Tender potatoes are tossed with crisp cucumbers, juicy tomatoes, red onion, and a zesty dressing infused with fragrant herbs and tangy feta cheese. This flavorful salad is not only visually appealing but also bursting with Mediterranean flavors.
Craving something unique and unexpected? Our Indian-spiced potato salad will transport your taste buds to the vibrant streets of Mumbai. Potatoes are delicately cooked in a blend of aromatic spices, including cumin, coriander, and turmeric, resulting in a flavorful and colorful dish. Topped with crunchy peanuts and cilantro, this salad is sure to tantalize your senses and leave you craving more.
Lastly, embark on a culinary adventure to Mexico with our fiesta-inspired potato salad. This vibrant dish features tender potatoes tossed in a creamy and slightly spicy chipotle dressing. Accented with colorful bell peppers, sweet corn, and a sprinkling of cotija cheese, this salad is a fiesta of flavors that will liven up any gathering.
POTATO SALAD WITH CAPERS, KALAMATA OLIVES AND ARTICHOKE HEARTS
From our local newspaper. Use any thin skinned potatoes with a lower starch content. Can be served warm or chilled.
Provided by COOKGIRl
Categories Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot of boiling water cook the potatoes until fork tender.
- Drain and set aside to cool. Once cooled, cut up into chunks. If you wish, you can peel the potatoes before cutting up into chunks.
- Add the potatoes to a salad bowl. Pour the vegetable broth over the potatoes and stir gently to coat.
- Add the fresh parsley, kalamata olives, artichokes, olive oil, vinegar, green onion, capers and garlic. Toss. Season to taste with salt and pepper.
- To serve warm, allow salad to sit for 30 minutes or chill to serve cold.
- Just before serving, adjust seasonings if necessary.
- Servings are estimated.
- For Vegetarain option omit the chicken broth and use Vegetable broth.
Nutrition Facts : Calories 178.7, Fat 10.1, SaturatedFat 1.4, Sodium 155.2, Carbohydrate 20.8, Fiber 3.4, Sugar 1.7, Protein 2.8
POTATO SALAD
Chopped scallions are sprinkled on a potato salad made with Yukon golds.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Put potatoes in a large pot of salted water; bring to a boil. Cook until just tender, 20 to 25 minutes. Drain; let cool.
- Stir together mayonnaise, lemon juice, mustard, and dill; season with salt and pepper. Peel potatoes; cut into 1-inch chunks. Fold into mayonnaise mixture. Fold in celery, onion, scallions, and eggs (reserving some scallions for garnish). Refrigerate, covered, until ready to serve.
MEDITERRANEAN PASTA WITH ARTICHOKES, OLIVES, AND TOMATOES
Vibrant, bold flavors await in this healthier pasta dish inspired by the unmistakable tastes of the Mediterranean.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 11
Steps:
- In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
- Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
- Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.
Nutrition Facts : Calories 498 g, Fat 13 g, Protein 18 g
ROASTED POTATOES AND ARTICHOKES
Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.
Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
POTATO SALAD WITH CAPERS AND ANCHOVIES
Serve this zesty room-temperature salad on its own with crisp lettuce or arugula leaves on the side, or to accompany meats from the grill, a roast chicken or any type of fish. The dressing is essentially a well-seasoned vinaigrette, enhanced with Dijon mustard, capers, a little garlic and a few chopped anchovies. Red onion, thyme leaves and chopped parsley complete the picture - in all, a very simple dish. Most important is to dress the potato slices very carefully with your hands, in order to coat them well and to keep them from breaking. It is a potato salad you'll grow to love, best eaten within hours of assembling (but perfectly serviceable the next day).
Provided by David Tanis
Categories salads and dressings, vegetables, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of well-salted water to a boil. Add the potatoes and cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 20 minutes. Remove and let cool slightly.
- While the potatoes are cooking, make the vinaigrette: In a small bowl, put the red onion, vinegar and a healthy pinch of salt. Stir together, then let sit for 10 minutes, so onion softens and pickles slightly. Add the garlic, anchovy, capers and mustard. Whisk in the olive oil. Season to taste with salt and pepper.
- When the potatoes are cool enough to handle, remove the skins with a paring knife. Carefully slice 1/4-inch thick, or slightly thicker. Put the slices in a wide, low bowl and season lightly with salt. Pour the vinaigrette over. Using your hands, gently coat the potato slices with the vinaigrette, taking care not to break them. Set aside at room temperature to let the salad absorb the dressing.
- Just before serving, add thyme leaves and parsley and gently toss the potato slices again. (Some of the vinaigrette will have settled to the bottom of the bowl.) Garnish with halved or quartered hard-cooked egg and arugula leaves, if using.
POTATO SALAD WITH KALAMATA-HAZELNUT VINAIGRETTE
Potato salad tossed with vinaigrette has a lighter taste than traditional mayo versions. I add velvety avocado and hazelnuts for cool texture and crunch. -Laurie Bock, Lynden, Washington
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a 6-qt. stockpot, place a steamer basket over 1 in. water. Place potatoes in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, 15-18 minutes. Transfer to a large bowl; refrigerate 30 minutes., Place 2 tablespoons hazelnuts in a food processor. Add 4 tablespoons rice vinegar, water, oil, oregano, garlic, sugar, salt, pepper flakes and pepper. Pulse until blended. Stir in olives and remaining hazelnuts., Peel and thinly slice avocados; toss with remaining vinegar. Layer a fourth of the potatoes, avocados and onion in a large bowl; drizzle with a fourth of the vinaigrette. Repeat layers 3 times. Serve at room temperature.
Nutrition Facts : Calories 235 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 329mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein.
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
Tips:
- Select the Right Potatoes: Opt for waxy potatoes like Yukon Gold or fingerling potatoes as they hold their shape well and won't turn mushy in the salad.
- Cook Potatoes Properly: Avoid overcooking the potatoes; they should retain a slight bite to ensure they don't disintegrate when tossed with the other ingredients.
- Use Fresh Ingredients: The freshness of the ingredients greatly contributes to the overall flavor of the salad. Choose crisp celery, red onion, and herbs for optimal taste and texture.
- Drain the Potatoes Thoroughly: After boiling the potatoes, drain them thoroughly to remove excess moisture. This step prevents the salad from becoming watery and ensures a better absorption of the dressing.
- Make a Flavorful Dressing: The dressing is crucial in bringing all the elements of the salad together. Use a combination of mayonnaise, Dijon mustard, and red wine vinegar for a classic flavor profile.
- Add the Dressing at the Right Time: Toss the dressing with the potatoes while they are still warm to allow the flavors to meld and infuse. Avoid adding the dressing too early, as this can make the potatoes soggy.
Conclusion:
With a harmonious blend of flavors and textures, this potato salad is a culinary delight. The combination of creamy potatoes, crunchy celery and red onion, briny capers and olives, and tender artichoke hearts creates a delightful symphony in every bite. Whether served as a refreshing side dish or enjoyed as a light main course, this salad is sure to impress your taste buds. The tangy dressing, infused with the subtle flavors of fresh herbs, ties all the ingredients together, resulting in a dish that is both satisfying and flavorful. So, gather your ingredients, put on your apron, and embark on a culinary journey that will leave you craving for more. Happy cooking!
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