Grilled Fingerling Potato Salad With Feta Green Beans And Olives Recipes

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GRAPE SALAD WITH FETA AND OLIVES

Provided by Food Network

Number Of Ingredients 9



Grape Salad with Feta and Olives image

Steps:

  • In a small bowl, combine the red wine vinegar, Dijon, olive oil, mint and salt and pepper to taste. Blend well. In a large bowl combine the remaining ingredients. Pour the dressing over, season with salt and pepper, toss and serve.

Coarse salt and freshly ground black pepper
2 cups halved red seedless California grapes
6 cups arugula (about 5 oz.)
1 cup crumbled Feta cheese
1 cup pitted Kalamata olives
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
¼ cup extra-virgin olive oil
1 tablespoon dried mint

GREEK-STYLE FETA POTATO SALAD WITH VINAIGRETTE

This is another great potato salad from my collection... I have even added in a couple of tablespoons of Feta cheese when processing the vinaigrette dressing. This complete recipe may be doubled if desired.. NOTE: If you should decide to add in a bit of garlic, only add in about 1/4 teaspoon of garlic powder, as fresh garlic just seems to overpower the salad, but it is just as good without the garlic..... you are going to just love this potato salad, so I DO suggest you double the recipe lol!

Provided by Kittencalrecipezazz

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14



Greek-style Feta Potato Salad With Vinaigrette image

Steps:

  • Cook or steam potatoes until done.
  • Slice into 1-inch cubes, and place into a large bowl.
  • Prepare the dressing: In processor process vinegar, olive oil, Dijon mustard, oregano (can use 2 tablespoons FRESH oregano in place of dried), salt and pepper (can add a bit of garlic POWDER to the dressing if desired).
  • When the potatoes are still warm, toss them with the dressing; set aside to cool.
  • After the potatoes are cool, mix in the olives, cucumber, red, green bell peppers, salt and black pepper, Feta cheese and fresh parsley; toss well to coat.
  • DELICIOUS!

Nutrition Facts : Calories 449.6, Fat 24.9, SaturatedFat 8, Cholesterol 33.4, Sodium 939.1, Carbohydrate 48, Fiber 6.8, Sugar 7.8, Protein 11.4

2 lbs red potatoes
2 tablespoons red wine vinegar
1/4 cup olive oil
1 tablespoon Dijon mustard
1 -2 teaspoon dried oregano
salt and pepper
3/4 cup pitted kalamata olives or 3/4 cup black olives
1 medium cucumber, peeled, seeded and diced
1/2 cup chopped roasted red pepper (I use store-bought)
1 small green bell pepper, diced
1 samll red bell pepper, diced
1/2 cup red onion
1 cup crumbled feta cheese (or more if desired)
1/4 cup fresh Italian parsley

GRILLED BABY NEW POTATO SALAD WITH FRENCH GREEN BEANS AND MINT (

Posted for Zaar World Tour 2005. Helen Henderson, the chef, says that to satisfy any potato loving Swede's craving for pasta salad, you should add angel-hair pasta tossed with olive oil, salt and pepper. I say this looks good enough to eat on its own and the olives and tomatoes look too good to leave out. I reduced the olive oil to 1 tablespoon from 3 and guessed on the cook time. If you don't have access to a grill I think you could grill in a non-stick frying pan with a small amount of olive oil. From The Swedish Table.

Provided by Kumquat the Cats fr

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13



Grilled Baby New Potato Salad With French Green Beans and Mint ( image

Steps:

  • In large saucepan bring salted water to a boil. Add potatoes and cook until just soft, about 3-5 minutes. Drain in colander and let dry on paper towels.
  • While potatoes are boiling bring a small pot of water to a boil. Cook beans until just done but still crisp, about 4-5 minutes. Drain immediately and rinse in cold water. Set aside.
  • Light an outdoor grill or a stovetop grill pan. Cut cooked potatoes in half or, if tiny, leave whole. Spray cut side with olive oil and grill cut side down until marks appear.
  • Meanwhile, prepare dressing by mixing garlic, mustard, vinegar, parsley and mint in a small bowl. Slowly whisk in olive oil. When potatoes are grilled but still hot, toss in dressing and season to taste with salt and pepper. Add green beans and olives and tomatoes, if desired, and mix well. Serve at room temperature.

Nutrition Facts : Calories 243.3, Fat 4, SaturatedFat 0.6, Sodium 348, Carbohydrate 48.1, Fiber 8.9, Sugar 3.3, Protein 6.7

2 quarts water, salted
2 lbs baby new potatoes, assorted, such as Peruvian blue, fingerling, red bliss (about 25-30)
1 lb French style green bean, trimmed (thin)
olive oil flavored cooking spray
1 garlic clove, peeled and minced
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1/2 cup fresh parsley, chopped (flat-leaf)
1 tablespoon of fresh mint, chopped
1 tablespoon extra virgin olive oil
salt and pepper
1 cup kalamata olive, pitted, herbed (optional)
1 pint cherry tomatoes, halved (optional)

GREEN BEAN AND FINGERLING POTATO SALAD

Categories     Salad     Potato     Side     Vegetarian     Quick & Easy     Green Bean     Chill     Gourmet

Yield Serves 12 as part of a buffet

Number Of Ingredients 5



Green Bean and Fingerling Potato Salad image

Steps:

  • In a large kettle, simmer potatoes in salted water to cover until tender when pierced with a fork, about 10 minutes, and drain in a large colander.
  • In a large saucepan, cook beans in 3 inches salted boiling water over high heat until crisp-tender, about 3 to 5 minutes. With tongs or a slotted spoon, transfer beans to colander with potatoes and drain well.
  • In a large bowl, toss together warm potatoes, beans, herbs, oil, zest, and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered.
  • Serve salad warm or at room temperature.

2 pounds purple and/or white fingerling potatoes, scrubbed
1 pound green beans, trimmed
1/4 cup chopped mixed fresh herbs such as chives and garlic chives (with blossoms, if desired) and thyme, parsley, mint and summer savory leaves
2 tablespoons extra-virgin olive oil
1/2 teaspoon freshly grated lemon zest

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