All Tossed Up Red Potato And Artichoke Salad Recipes
ANTIPASTI POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Soak the red onion in a small bowl of ice water, 10 minutes; drain and pat dry.
- Meanwhile, put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 10 to 12 minutes. Drain and transfer to a large bowl. Add 1/4 cup olive oil, 2 tablespoons vinegar, the sugar, 1/2 teaspoon salt and a few grinds of pepper; toss until the potatoes absorb most of the dressing.
- Add the giardiniera, provolone, salami, artichoke hearts, olives and red onion to the bowl with the potatoes; toss. Let cool to room temperature.
- Drizzle the potato salad with the remaining 3 tablespoons olive oil and 1 tablespoon vinegar. Add the basil and season with salt and pepper. Toss again just before serving.
SALAD WITH ARTICHOKES
This was given to me by a friend, who got it from a little pasta house restaurant in her hometown. It calls for mixed greens, red onion and artichokes with a vinegar and oil dressing.
Provided by Cindy
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 15m
Yield 5
Number Of Ingredients 9
Steps:
- In a large bowl, combine the mixed greens, onion, and artichoke hearts.
- In a medium-size mixing bowl, whisk together the oil, vinegar, seasoned salt, pepper, and garlic.
- Pour enough dressing over salad to coat, and toss well. Sprinkle with grated cheese, and serve.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 14.3 g, Cholesterol 2.6 mg, Fat 23 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 3.4 g, Sodium 718.9 mg, Sugar 1.1 g
POTATO ARTICHOKE SALAD
An unusual (for me) blend of ingredients in a non-mayo potato salad. I prefer it warm but the original recipe does suggest serving it chilled. Your choice.
Provided by SusieQusie
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil and cook 20 minutes or until tender.
- Add the green beans to the potatoes and cook 2 minutes more or until beans are crisp-tender. Remove from heat and drain well.
- Drain artichokes, reserving 2 tablespoons of the yummy marinade.
- Chop artichokes and add to potatoes and beans. Toss in the olives.
- Combine reserved artichoke marinade, vinegar, parsley, salt and pepper.
- Drizzle dressing over salad, tossing to coat. Cover and chill.
- Serving = 1 cup.
ARTICHOKE-RED PEPPER TOSSED SALAD
During college, I lived in France, where I learned to make vinaigrette. My host family served the dressing with artichoke hearts. That inspired me to add them to my basic tossed salad when I returned home. -Rachel Hinz, St. James, Minnesota
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 20-25 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first five ingredients. In a jar with a tight-fitting lid, combine oil, vinegar, mustard, sugar and seasoned salt; cover and shake well. Drizzle over salad; toss to coat. Sprinkle with Parmesan cheese.
Nutrition Facts :
POTATO TOSSED SALAD
Instead of serving potato salad plus a tossed salad, I combine the two into one unique and colorful recipe that's met with many compliments. The red potatoes take on added flavor as they marinate. -Priscilla Weaver, Hagerstown, Maryland
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the first five ingredients. Add potatoes and toss gently. Cover and refrigerate for 1 hour. Drain, reserving dressing. , Place salad greens in a large bowl. Arrange tomatoes, cucumber, onion, cheese and potatoes on top. Drizzle with the reserved dressing.
Nutrition Facts : Calories 177 calories, Fat 15g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 156mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
RED POTATO, ASPARAGUS, AND ARTICHOKE SALAD
Even people who normally do not touch asparagus (like myself and others I know), will find this an easy way to get those greens in. The oil will often settle to the bottom after chilled. You can either retoss before you serve, or leave it at the bottom and scoop around the puddle. Don't substitute white potatoes, they get mushier quicker and just don't have the same flavor.
Provided by LOSGARCIAS
Categories Red Potato Salad
Time 2h
Yield 8
Number Of Ingredients 9
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow to cool completely before cutting into bite-size cubes. Transfer to a large bowl
- Bring a large pot of salted water to a boil over high heat. Add the asparagus spears, and cook until tender, about 3 minutes depending on size. Drain and immediately plunge into cold water to stop cooking. Cut the asparagus spears into 1 inch pieces. Place in the bowl with the potatoes. Stir in the artichokes, breaking them apart slightly as you put them in the bowl.
- Combine the mustard and lemon juice in a bowl; whisk the oil gradually into the mustard and lemon juice until smooth. Season with salt, pepper, and cayenne pepper to taste. Drizzle over the vegetables; toss to coat. Sprinkle with chives to serve.
Nutrition Facts : Calories 552.8 calories, Carbohydrate 84 g, Fat 21 g, Fiber 11.5 g, Protein 12.4 g, SaturatedFat 3 g, Sodium 540.7 mg, Sugar 5.7 g
ALL TOSSED UP RED POTATO AND ARTICHOKE SALAD
I volunteered to plan and cook for a 200 guest wedding reception 3,000 miles away from my home! I arrived 5 days early to hunt down ingredients throughout a 60-mile radius! What a challenge! I planned to make a mustard vinaigrette for a red potato salad. However, at the end of one exhausting day, I accidentally whisked into the vinaigrette lemon and lime juice for a different recipe. My vinaigrette already had lots of vinegar in it! And so, I quickly grabbed a jar of artichoke marinate I had saved after using all of the artichokes in a tapenade. I doctored up the marinade and walaaa a lovely red potato salad evolved! I love dishes that are vibrant in color, so I added the green beans and tomatoes. My 30 pounds of red potatoes quickly vanished as guests raved about the salad. Many commented on how fresh the salad tasted. Lessons learned: #1 Don't ever TOSS marinades until all the cooking is over. #2 Don't cook when you are exhausted! #3. When a mistake is made just TOSS together whatever great ingredients you have at hand and your new dish just might be better than the dish you had planned. When I arrived back home, I pondered how well received the artichoke scented red potato, tomato, green bean salad was and decided to TOSS it together, in a smaller portion! I intentionally added artichoke marinade and also tossed in artichoke hearts. How rewarding to hear my husband say, "This is the best potato salad I've ever had. It is so fresh. So much better than that creamy stuff!".
Provided by Merry Graham @merrycarol
Categories Other Salads
Number Of Ingredients 17
Steps:
- Bring a large stockpot of water to a boil, and add salt. Add red potatoes, and cook until tender, about 15 minutes. Drain potatoes, cool, and cut in quarters; place in a large salad bowl. Add to the potatoes blanched green beans, celery, cherry tomatoes, and artichoke hearts; set aside.
- In a small bowl, whisk marinate juice, olive oil, lemon zest, lemon juice, green onions, sugar, and salt. Pour over potatoes, add basil, parsley, and bacon bits, LIGHLY TOSS. Cover and chill potato salad in refrigerator for at least 1 hour. To serve, sprinkle with pepper and salt to taste. Yields: 12 cups.
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