MEDITERRANEAN POTATO SALAD
This is a nice change from a traditional potato salad. It's very light and goes over great at potlucks!
Provided by hockeymom
Categories Salad Potato Salad Recipes No Mayo
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.
Nutrition Facts : Calories 139.2 calories, Carbohydrate 19.2 g, Cholesterol 12.6 mg, Fat 5.3 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 2.5 g, Sodium 344.2 mg, Sugar 2.1 g
ZESTY POTATO SALAD
A new, zippy version of the old favorite, this refreshing potato salad is sure to please! Horseradish gives it a delightfully different flavor. Try it for your next family gathering or picnic. -Aney Chatterton, Soda Springs, Idaho
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan and cover with water. Add 1/4 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain and cool. Cut potatoes into cubes., In a large bowl, combine the mayonnaise, sour cream, horseradish, parsley, pepper and remaining salt. Stir in the potatoes, eggs, bacon and onions. Cover and refrigerate for up to 24 hours.
Nutrition Facts : Calories 357 calories, Fat 23g fat (6g saturated fat), Cholesterol 164mg cholesterol, Sodium 523mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.
SUPER-ZESTY POTATO SALAD
Provided by Anne Burrell
Time 35m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the mayonnaise: Put the egg yolks in a food processor and add the vinegar, mustard and 1/4 teaspoon salt. Turn on the machine and very slowly start to drizzle in the oil (drip until the mixture starts to look like mayonnaise, then you can start adding it in a slow, steady stream). If the mayonnaise is too thick, add a few drops of water; if it is not thick enough, add a little more oil with the motor running.
- Make the salad: Put the potatoes and garlic in a large pot. Add enough water to cover the potatoes by 2 inches and season generously with salt. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until fork-tender, about 10 minutes.
- Meanwhile, cook the bacon in the olive oil in a large skillet over medium-high heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove from the heat and stir in the onion, celery and vinegar. Season with salt.
- Drain the potatoes and transfer them to a large bowl (discard the garlic). Add the bacon-onion mixture to the hot potatoes and stir to incorporate. Gently stir in 1 1/2 cups mayonnaise and the mustard and season with salt. Refrigerate until cold.
ZESTY MEDITERRANEAN POTATO SALAD
I love this Mediterranean potato salad recipe that incorporates vegetables I plant in my summer garden. The dressing is light and fresh-perfect for a picnic or barbecue. -Terri Crandall, Gardnerville, Nevada
Provided by Taste of Home
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.
Nutrition Facts : Calories 341 calories, Fat 18g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 685mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.
MEDITERRANEAN POTATO SALAD
Swap a mayonnaise base for cherry tomatoes, olives, roasted red peppers and fresh Italian herbs in this low-fat salad
Provided by Good Food team
Categories Lunch, Side dish
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.
Nutrition Facts : Calories 111 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
ZESTY POTATO SALAD
Not your regular mayonnaise dressing, this has a bit of a kick to it! Excellent with steak, and a NICE change from the usual "baked potato" offerings!
Provided by Debber
Categories Potato
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cook potatoes in the skins in a pot of water until a fork easily pierces; pour off water; cool for 4-5 minutes.
- While the potatoes are cooking and cooling slightly, combine dressing ingredients in a small bowl; set aside.
- In a medium serving bowl, quickly cut potatoes into cubes.
- Slice onions over potatoes.
- Shake on some salt and pepper.
- Gently stir it all up.
- Pour dressing ingredients over the top; stir again gently.
- Allow to sit at room temp for about an hour to meld the flavors.
- LEFTOVERS: Chill. At serving time bring to room temp again.
Nutrition Facts : Calories 164.3, Fat 5.5, SaturatedFat 1.2, Cholesterol 4.4, Sodium 152.5, Carbohydrate 26, Fiber 3.1, Sugar 2.5, Protein 3.5
ZESTY POTATO SALAD
Make and share this Zesty Potato Salad recipe from Food.com.
Provided by Christine Bettiga
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Boil potato's in salted water till they can be pierced with a fork.
- Drain and set aside to cool.
- While the potato's cool, mix together all other ingredients in a bowl.
- Taste and add more spice, if needed.
- Cut up potatoes.
- Stir in mayo mixture.
- If you feel that the mixture is too dry, add more Miracle Whip.
- Cover and refrigerate for 2-3 hours before serving.
Nutrition Facts : Calories 320.6, Fat 2.8, SaturatedFat 0.7, Cholesterol 70.7, Sodium 2029.5, Carbohydrate 64.7, Fiber 7.9, Sugar 7.7, Protein 10.1
GREEK/MEDITERRANEAN POTATO SALAD
A great tasting potato salad with no mayonnaise. Very Greek, makes you want to break plates and drink ouzo.
Provided by Mirj2338
Categories Potato
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.
ZESTY RED SKIN POTATO SALAD
This dish is always a hit at family gatherings. The addition of horseradish gives the salad a delightful zip.
Provided by curly top
Categories Potato
Time 20m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Cook potatoes in boiling salted water until tender.
- Drain and let potatoes cool to room temperature.
- In large bowl combine all other ingredients.
- Mix well and stir in potatoes.
- Cover and chill.
Nutrition Facts : Calories 243.3, Fat 13.8, SaturatedFat 4.7, Cholesterol 111, Sodium 368.1, Carbohydrate 24.1, Fiber 2.3, Sugar 4.5, Protein 6.5
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