Tag: potato salad
Potato Salad with Anchovies and Olives
- 5 to 6 red skinned potatoes, boiled and cut into ½ inch slices
Dressing
- 3 to 4 anchovies
- ¼ cup extra virgin olive oil
- 3 garlic cloves, minced
- 1 medium red onion, chopped
- ¾ cup kalamata olives, sliced
- 1/4 cup red wine vinegar
- ¾ cup parsley, chopped
- 2 to 3 teaspoons salt
Heat a large non-stick frying pan with the olive oil. Add the anchovies and melt on a medium heat. Add the garlic and onions and sauté on medium heat for 4 to 5 minutes. Turn the heat off and add the olives and vinegar. Add the warm dressing to the hot potato slices. Mix well and check for seasonings. Add the salt and parsley. Can be made several hours ahead of time. Serve room temperature.
Moroccan Style Potato Salad
- 5 to 6 potatoes, skinned and cut into 1 inch squares, cooked in water till soft
- Salt
Sprinkle some salt on the hot potatoes once they are drained well.
Dressing
- 1 tablespoon tomato paste
- 1 garlic clove, minced
- 2 tablespoons boiling water
Add the tomato paste and garlic into a small bowl. Add the boiling water and mix and let sit for 5 minutes.
- 1 tablespoon harissa sauce
- 1 preserved lemon, chopped (zest of one lemon can be used instead)
- 2 to 3 teaspoons lemon juice from the preserved lemons (or juice of a lemon)
- 1 teaspoon roasted cumin- crushed
- Salt
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey
- ½ cup chopped cilantro
Add the harissa, preserved lemon, juice, cumin, salt and honey. Drizzle the oil slowly, whisking the dressing constantly. Check for seasonings and add to the hot potatoes. Mix well and taste for seasonings and add more salt if needed. Top with cilantro and serve.
4th of July Recipes- Thai Style Potato Salad
- 3 pounds red skinned potatoes, boiled, peeled and cut into ¼ inch cubes
- 3 sweet peppers, cut into ½ inch cubes (a mix of red and yellow or orange)
Add to a large serving bowl and keep aside.
Dressing
- 1 cup peanut butter
- ½ light coconut milk
- 2 tablespoons honey
- 2 tablespoons tamari
- 2 tablespoons sriracha sauce
- 2 limes, juiced
- 1 tablespoon rice wine vinegar
- Salt
Mix the peanut butter, coconut milk, honey, tamari, sriracha sauce, lime juice, rice wine vinegar and salt. Mix well and add to the potatoes. Taste for seasonings and add salt if needed.
Garnish
- 1 cup cilantro, chopped
- 1 cup green onions, chopped
- 1 cup salted peanuts, chopped
Top with cilantro, green onions and peanuts. Serve room temperature.
Summer Barbecue Side Dish Recipe: Herbed Potato Salad
- 2 pounds red skin potatoes
- 2-3 large eggs
- 1 cup mayonnaise
- 2 tablespoons sriracha sauce
- Juice of one lemon
- 2 teaspoons salt
- 1 cup cilantro, chopped
- ½ cup dill, chopped
- ¼ cup chives, chopped
- 5 green onions, chopped
In a large and deep saucepan, add the potatoes and water. Bring to a boil and simmer for 15-20 minutes, or till the potatoes are fork tender. Peel and cool; cut into half inch pieces.
In a small pan, add the eggs and water. Bring to a boil. Cover and turn the heat off. Let the eggs sit for 10 minutes. Take out of water, let cool and cut into half inch pieces.
In a large bowl, add the mayonnaise, sriracha sauce, lemon juice and salt. Mix well and add the chopped cilantro, dill, chives and green onions. Mix well and add the potatoes and eggs. Mix well and check for seasonings.
Greek Style Potato Salad
This potato salad is yummy with lots of great flavors like oregano, olives and dills. I prefer my potato salad with a lemon dressing and this one has amazing crunch with cucumbers and pine nuts. It is a great side with burgers or any meat or fish!
- 4 to 5 large yellow skinned potatoes, peeled and cut into 1 inch dice
Dressing
- Juice of 2 large lemons
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh oregano, chopped
- 2 teaspoons salt
Mix the ingredients in a small bowl and keep aside.
Place the potatoes in a large saucepan, cover with water and bring to a boil. Lower the heat to a simmer and cook till the potatoes are soft but not mushy, about 6 to 8 minutes. Drain and transfer to a serving bowl. While the potatoes are still warm, pour the dressing and mix well and keep aside.
- ½ English cucumber, chopped
- ½ cup kalamata olives, chopped
- ½ cup pine nuts
- ½ cup fresh dill, chopped
- ½ cup feta cheese, crumbled
Add all the ingredients to the warm, dressed potatoes. Mix well and check for seasonings. Let the potatoes sit for at least an hour before serving.
Green Chutney Potato Salad
I still continue to make burgers even though summer is officially over. It is great way to make a healthy meal, especially if one uses ground turkey or vegetables to create the burgers.
I love eating fries but have been very good at keeping away from them… well, maybe not in Dublin.. but otherwise I have been quite good. So, this recipe is really good.
The potatoes are boiled and marinated in a green chutney- which is similar to the one Indian restaurants serve as a condiment with appetizers. I made it fresh with cilantro, mint and lime juice. It is simple to make and gives it tons of flavor to the dish.
Try this one- you may never go back to the mayo laden potato salad…
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Grilled Potatoes with Lemon and Cilantro
This is the simplest way to make really delicious potato salad. The great thing about this recipe is that it can be made ahead of time and kept at room temperature. I love buying fingerling potatoes- firstly, because I love the way they look; secondly, I don’t need to peel them or even slice them in half if I don’t want to (even though I did slice them for this recipe). These potatoes work really well with burgers or any other barbecued meats.
I simply cooked them in some water. I drained them and immediately drizzled olive oil, lemon juice and sprinkled salt all over them. It is important to add the flavoring while the potatoes are still warm. I then grilled them on the hot grill to get some delicious looking golden brown spots. Once they cooled down, I added the cilantro. That was it- very simple, yet very delicious. Great recipe for the long weekend…
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