Zesty Potato Olive And Pimiento Salad Recipes

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.

Steps:

• Boil potatoes in salted water for 12 minutes, until fork tender. Drain and return potatoes to hot pot to dry them. Sprinkle potatoes with vinegar. Transfer potatoes to a bowl and let them cool.
• When potatoes have cooled, add pimento and peas to the bowl. Using a hand held grater, grate the small white onion over the potatoes. The onion juice is what makes this salad so good. Add 1/2 cup of mayonnaise dressing to the bowl, or to your liking, to bind.
• Season potato salad with salt and pepper, to taste. Transfer to plastic serving wear and pack up for your picnic. Keep this salad in your cooler with beverages or chill until ready to travel.

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.

Steps:

• Place the potatoes in a large pot; add 2 teaspoons salt and enough water to cover generously. Bring to a boil over medium-high heat and cook for 10 to 20 minutes, depending on the size of the potatoes, until just tender when pierced with a fork. (Be careful not to overcook!) Drain and set aside until just cool enough to handle.
• While the potatoes cook, in a large bowl, combine the vinegar and mustard with 1 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in the olive oil. Add the olives, shallot and capers, and set aside to marinate for 10 to 20 minutes.
• When the potatoes are just cool enough to handle, cut them in half (or quarters, to end up with bite-size pieces), and add them to the bowl with the dressing. Gently combine and set aside to cool completely, tossing occasionally.
• Stir in the mint and parsley, along with more salt and pepper to taste, and serve the potato salad at room temperature.

Steps:

• Bring a large pot of salted water to a boil. Cook the potatoes until tender, about 20 minutes. Drain well and allow to cool for five minutes.
• In a large bowl, whisk together the mayonnaise, lemon juice, salt, and pepper. Add the potatoes, olives, pimientos, and parsley and toss to combine. Serve cold from the fridge or at room temperature.
• We think this salad tastes even better the day after it's made. Feel free to make it up in advance, or make a double batch so you can be sure there will be enough leftovers for lunch the next day.

Steps:

• Cook potatoes in boiling water in saucepan 20 min. or until tender; drain.
• Mix remaining ingredients in large bowl. Add potatoes; mix lightly.
• Refrigerate several hours or until chilled.