Time 10m Number Of Ingredients 12 Steps:
Place the potatoes in large pot and cover with water. Add salt and bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender, about 15 to 20 minutes. Drain then set aside to cool. When the potatoes are cooled, cut them into bite sized chunks and transfer to a large salad bowl. To make the dressing, whisk together the lemon juice, olive oil, Dijon mustard, salt and pepper. Pour on top of the potatoes and toss to combine. Add the onions, olives, parsley, cilantro and green onions and gently toss to combine. Serve warm or store in the fridge for a few hours before serving cold. If the potato salad seems dry, add a drizzle of olive oil before serving.
Time 35m Number Of Ingredients 9 Steps:
Heat the oil in a saucepan, add the onion and cook for 5-10 mins until soft. Add the garlic and oregano and cook for 1 min. Add the tomatoes and peppers, season well and simmer gently for 10 mins. Meanwhile, cook the potatoes in a pan of boiling salted water for 10-15 mins until tender. Drain well, mix with the sauce and serve warm, sprinkled with olives and basil.
Time 25m Yield 10 servings. Number Of Ingredients 11 Steps:
Place potatoes in a 3-qt. microwave-safe dish; add water. Cover and microwave on high for 10-15 minutes or until tender, stirring once. Drain; rinse in cold water., In a large bowl, combine the potatoes, onion, olives, tomatoes, parsley, pine nuts, salt and pepper. Drizzle with dressing; toss to coat. , Let stand at room temperature for 1 hour before serving. Sprinkle with feta cheese. Refrigerate leftovers.
Time 1h Yield 16 Number Of Ingredients 9 Steps:
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. In a large bowl, combine the potatoes, green peppers, cucumbers, red onion and cheese. Whisk together the lemon juice, salad dressing, salt and pepper. Pour over salad and toss to coat. Serve with pita bread wedges if desired.
Time 1h Yield 12 Number Of Ingredients 14 Steps:
Make the vinaigrette: While the potatoes and green beans are cooking, make the vinaigrette. In a bowl, whisk together the mustard, vinegar, tarragon, salt, and olive oil. Toss with the parsley and arugula: Once ready to serve, toss with the parsley and arugula. You can easily make this ahead. It lasts several days in the fridge.
Time 40m Yield 8 servings. Number Of Ingredients 12 Steps:
Place potatoes in a large saucepan; add water to cover. Add 1 teaspoon salt. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain and place in a large bowl., In a small bowl, whisk olive oil, lemon juice, remaining salt, pepper and red pepper flakes until blended. Spoon over potato mixture; toss to coat. Refrigerate, covered, until chilled, about 1 hour. Just before serving, add sweet red pepper, onion, olives and bacon to potatoes. Sprinkle with feta and basil.
Time 40m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Cut any large potatoes in half to speed up the cooking. Put the potatoes in a large saucepan, completely cover with water and add salt. Bring to a boil. Cover and simmer over medium-low heat until a knife can pierce the center of the largest potato easily and the potato falls from the knife when lifted, about 25 minutes. Meanwhile prepare the dressing: In a small bowl whisk 2 tablespoons lemon juice with a pinch of salt, pepper, and cayenne pepper. Add 3 tablespoons olive oil and whisk again. Drain the potatoes in a colander, rinse them briefly and leave just until cool enough to handle. Peel them if you like, and cut them into 1 inch cubes. Put them in a large bowl and add the onions, 3 tablespoons dressing and a sprinkling of salt and pepper. With a rubber spatula, fold together gently but thoroughly. Let potatoes cool to room temperature. Dice the tomatoes to add them to the salad, or cut them in thick wedges to use as garnish. Whisk the remaining dressing, pour it over the potatoes and fold it together. Add the parsley, capers, half the olives and the diced tomatoes to the potatoes and fold together lightly. Taste, adjust seasoning, and add more lemon juice and olive oil if needed. Garnish with the remaining olives and with the tomatoes, if you’ve cut them in wedges. Serve at room temperature.
Time 25m Number Of Ingredients 5 Steps:
Boil the potatoes until tender, about 15 mins, then drain and allow to cool slightly. Whisk together the olive oil, Parmesan and a little seasoning. Toss through the potatoes with the basil and sundried tomatoes. Serve warm.
Time 40m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Cut any large potatoes in half to speed up the cooking. Put the potatoes in a large saucepan, completely cover with water and add salt. Bring to a boil. Cover and simmer over medium-low heat until a knife can pierce the center of the largest potato easily and the potato falls from the knife when lifted, about 25 minutes. Meanwhile prepare the dressing: In a small bowl whisk 2 tablespoons lemon juice with a pinch of salt, pepper, and cayenne pepper. Add 3 tablespoons olive oil and whisk again. Drain the potatoes in a colander, rinse them briefly and leave just until cool enough to handle. Peel them if you like, and cut them into 1 inch cubes. Put them in a large bowl and add the onions, 3 tablespoons of dressing and a sprinkling of salt and pepper. With a rubber spatula, fold together gently but thoroughly. Let potatoes cool to room temperature. Dice the tomatoes to add them to the salad, or cut them in thick wedges to use as garnish. Whisk the remaining dressing, pour it over the potatoes and fold it in. Add the parsley, capers, half the olives and the diced tomatoes to the potatoes and fold together lightly. Taste, adjust seasoning, and add more lemon juice and olive oil if needed. Garnish with the remaining olives and with the tomatoes, if you’ve cut them in wedges. Serve at room temperature.
Time 25m Yield 12 Number Of Ingredients 8 Steps:
In 3-quart saucepan, heat 1 inch water to boiling. Add potatoes. Cover and heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until tender; drain. Cool slightly. Cut potatoes into 3/4-inch cubes; place in large bowl. Meanwhile, line microwavable plate with microwavable paper towel. Place bacon on paper towel; top with another microwavable paper towel. Microwave on High 2 to 3 minutes or until bacon is crisp. Crumble bacon. Stir bacon, tomatoes, onion and olives into warm cubed potatoes. In small bowl, mix dressing and vinegar; pour over potato mixture, stirring gently to coat vegetables. Sprinkle with parsley. Serve warm or cool.
More about “mediterranean potato salad recipes”
Time 40m Yield 6 Number Of Ingredients 10 Steps:
In tightly covered container, shake all vinaigrette ingredients. In 2-quart saucepan, place potatoes; add enough water just to cover potatoes. Add 1/2 teaspoon salt. Cover and heat to boiling; reduce heat to low. Cook covered about 15 minutes or until potatoes are just tender; drain. Cool slightly; cut potatoes in half. Toss with 2 tablespoons oil. Heat coals or gas grill for direct heat. Cover and grill potatoes over medium heat 5 to 10 minutes, turning occasionally, until golden brown and tender. In large bowl, toss potatoes, bell pepper, olives and vinaigrette.
