Forevermamas Mediterranean Red Potato Salad Recipes

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MEDITERRANEAN POTATO SALAD



Mediterranean Potato Salad image

Jenny Haen of Red Wing, Minnesota uses red onions, Greek olives and feta cheese to bring Mediterranean flavors to an all-American classic. With a few minutes of prep and time to chill, it makes an ideal side dish on busy summer days.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 11

2 pounds small red potatoes, cut into 1/4-inch slices
3 cups water
1 small red onion, thinly sliced and separated into rings
1/2 cup pitted Greek olives
1/2 cup oil-packed sun-dried tomatoes, undrained, chopped
1/2 cup minced fresh parsley
1/3 cup pine nuts, toasted
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup sun-dried tomato salad dressing
1 package (4 ounces) crumbled tomato and basil feta cheese

Steps:

  • Place potatoes in a 3-qt. microwave-safe dish; add water. Cover and microwave on high for 10-15 minutes or until tender, stirring once. Drain; rinse in cold water., In a large bowl, combine the potatoes, onion, olives, tomatoes, parsley, pine nuts, salt and pepper. Drizzle with dressing; toss to coat. , Let stand at room temperature for 1 hour before serving. Sprinkle with feta cheese. Refrigerate leftovers.

Nutrition Facts : Calories 178 calories, Fat 9g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 408mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.

MEDITERRANEAN POTATO SALAD



Mediterranean potato salad image

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

1 tbsp olive oil
1 small onion , thinly sliced
1 garlic clove , crushed
1 tsp oregano , fresh or dried
½ x 400g can cherry tomatoes
100g roasted red pepper , from a jar, sliced
300g new potato , halved if large
25g black olive , sliced
handful basil leaves , torn

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

FOREVERMAMA'S MEDITERRANEAN RED POTATO SALAD



ForeverMama's Mediterranean Red Potato Salad image

This is my "go to" potato salad that I've been making for quite some time. It's the one my husband always requests because it's so tasty and because it contains no mayonnaise. For those who do and don't enjoy mayonnaise, this potato salad is sure to please with it's definite Mediterranean flavors. This recipe originally came from a high-end grocer, J. Bildner and Sons in back bay Boston. I've tweaked a bit from the original recipe.

Provided by ForeverMama

Categories     Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs red potatoes, medium
1/2 medium red onion, minced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 tablespoons Dijon mustard
1 tablespoon coarse grain mustard, with seeds (such as Pommery)
1/4 cup extra virgin olive oil (preferably a good quality brand)
2 -3 tablespoons red wine vinegar, to taste
1/2 cup chopped fresh Italian parsley
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Wash and boil the unpeeled potatoes until just tender (about 20 minutes). Drain and cool them completely. Cut into 1/2 inch dice. Place in a large serving bowl and set aside.
  • In a small bowl, combine the mustards and olive oil. Add the red wine vinegar, minced red onion, diced bell peppers, chopped parsley, and salt and pepper to taste. Mix to blend.
  • Pour the mustard mixture over the sliced potatoes and toss to coat. Serve or keep covered in the refrigerator. Return to room temperature before serving.
  • TIP: It is best to not let the potatoes cool completely before adding remaining ingredients. Add ingredients to the potato salad while potatoes are still slightly hot/warm to help flavors penetrate more deeply.

Nutrition Facts : Calories 173.8, Fat 9.4, SaturatedFat 1.3, Sodium 81.6, Carbohydrate 20.6, Fiber 2.8, Sugar 2.6, Protein 2.8

MEDITERRANEAN POTATO SALAD



Mediterranean Potato Salad image

A very healthful salad, packed full of antioxidants will surely be a salad to remember. Great for picnics because it has no mayonnaise, a great side for sandwiches,and even great served warm.This recipe is from Allrecipes.com.

Provided by FLUFFSTER

Categories     Vegetable

Time 50m

Yield 10 serving(s)

Number Of Ingredients 10

2 lbs small red potatoes, unpeeled, cooked, cooled, cut into bite-size pieces
1 pint grape tomatoes, halved
1 cup sliced green onion, including the green parts
1/2 cup basil leaves, shredded
1 cup sliced celery
2 garlic cloves, crushed
2 tablespoons white balsamic vinegar or 2 tablespoons other white vinegar
6 tablespoons extra virgin olive oil
2 teaspoons Dijon mustard
salt and pepper, to taste

Steps:

  • In a large bowl, combine potatoes, tomatoes, onions, basil and celery.In a small bowl, whisk together garlic, vinegar, oil, mustard, salt and pepper. Add dressing to potatoes and toss. Refrigerate until ready to serve.

Nutrition Facts : Calories 155.1, Fat 8.4, SaturatedFat 1.2, Sodium 29.4, Carbohydrate 18.7, Fiber 3, Sugar 1.2, Protein 2.5

VEGAN MEDITERRANEAN POTATO SALAD



Vegan Mediterranean Potato Salad image

Make and share this Vegan Mediterranean Potato Salad recipe from Food.com.

Provided by T_Wise

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs waxy potatoes
4 tomatoes, peeled and diced
2 small red onions, chopped
1/2 cup fresh parsley, finely chopped
1/4 cup of fresh mint, finely chopped
1/2 cup black olives, pitted
6 tablespoons extra virgin olive oil
2 tablespoons lemon juice
salt
pepper

Steps:

  • Scrub potatoes and bring to a boil for 20 minutes or until tender. let cool enough to handle and drain, peel, and dice into medium pieces.
  • Place in serving bowl with the tomatoes, onions, herbs, and olives.
  • Make a dressing with the olive oil, and lemon juice. Season with salt and pepper, pour over salad and toss lightly and serve.

Nutrition Facts : Calories 278.1, Fat 15.1, SaturatedFat 2.1, Sodium 115.8, Carbohydrate 33.8, Fiber 5.4, Sugar 4.5, Protein 4.4

MEDITERRANEAN RED POTATO SALAD



Mediterranean Red Potato Salad image

Here's a salad with loads of disease-fighting antioxidants in the potatoes, tomatoes, onions, basil, garlic and olive oil. True, white potatoes tend to boost blood sugar, but the vinegar in this recipe helps to suppress such rises, making this a healthful salad.

Provided by Allrecipes Member

Categories     Red Potato Salad

Yield 10

Number Of Ingredients 10

2 pounds small red potatoes, unpeeled, cooked, cooled, and cut in bite-size pieces
1 pint grape tomatoes, halved
1 cup sliced celery
1 cup sliced green onions, with green
½ cup basil leaves, shredded
2 garlic cloves, crushed
2 tablespoons white balsamic vinegar, or other white vinegar
6 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
Salt and freshly ground black pepper, to taste

Steps:

  • In a large bowl, combine potatoes, tomatoes, onions, basil, and celery.
  • In a small bowl, whisk together garlic, vinegar, oil, mustard, salt and pepper. Add dressing to potatoes and toss. Refrigerate until ready to serve.

Nutrition Facts : Calories 159.9 calories, Carbohydrate 19.9 g, Fat 8.3 g, Fiber 2.3 g, Protein 2.2 g, SaturatedFat 1.2 g, Sodium 58.7 mg, Sugar 1.7 g

MEDITERRANEAN RED POTATO SALAD



Mediterranean Red Potato Salad image

Here's a salad with loads of disease-fighting antioxidants in the potatoes, tomatoes, onions, basil, garlic and olive oil. True, white potatoes tend to boost blood sugar, but the vinegar in this recipe helps to suppress such rises, making this a healthful salad.

Provided by Allrecipes Member

Categories     Red Potato Salad

Yield 10

Number Of Ingredients 10

2 pounds small red potatoes, unpeeled, cooked, cooled, and cut in bite-size pieces
1 pint grape tomatoes, halved
1 cup sliced celery
1 cup sliced green onions, with green
½ cup basil leaves, shredded
2 garlic cloves, crushed
2 tablespoons white balsamic vinegar, or other white vinegar
6 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
Salt and freshly ground black pepper, to taste

Steps:

  • In a large bowl, combine potatoes, tomatoes, onions, basil, and celery.
  • In a small bowl, whisk together garlic, vinegar, oil, mustard, salt and pepper. Add dressing to potatoes and toss. Refrigerate until ready to serve.

Nutrition Facts : Calories 159.9 calories, Carbohydrate 19.9 g, Fat 8.3 g, Fiber 2.3 g, Protein 2.2 g, SaturatedFat 1.2 g, Sodium 58.7 mg, Sugar 1.7 g

MEDITERRANEAN RED POTATO SALAD



Mediterranean Red Potato Salad image

Here's a salad with loads of disease-fighting antioxidants in the potatoes, tomatoes, onions, basil, garlic and olive oil. True, white potatoes tend to boost blood sugar, but the vinegar in this recipe helps to suppress such rises, making this a healthful salad.

Provided by Allrecipes Member

Categories     Red Potato Salad

Yield 10

Number Of Ingredients 10

2 pounds small red potatoes, unpeeled, cooked, cooled, and cut in bite-size pieces
1 pint grape tomatoes, halved
1 cup sliced celery
1 cup sliced green onions, with green
½ cup basil leaves, shredded
2 garlic cloves, crushed
2 tablespoons white balsamic vinegar, or other white vinegar
6 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
Salt and freshly ground black pepper, to taste

Steps:

  • In a large bowl, combine potatoes, tomatoes, onions, basil, and celery.
  • In a small bowl, whisk together garlic, vinegar, oil, mustard, salt and pepper. Add dressing to potatoes and toss. Refrigerate until ready to serve.

Nutrition Facts : Calories 159.9 calories, Carbohydrate 19.9 g, Fat 8.3 g, Fiber 2.3 g, Protein 2.2 g, SaturatedFat 1.2 g, Sodium 58.7 mg, Sugar 1.7 g

MEDITERRANEAN POTATO SALAD WITH CHICKEN



Mediterranean Potato Salad With Chicken image

This is a wonderful main dish salad that my whole family enjoys. The recipe came from my mother-in-law and it is a summer staple in our house! A very refreshing dish that I like to serve with warm crusty rolls. Great for using up leftover chicken (I've been known to buy a ready-to-eat deli chicken just so I have an excuse to make this!). Enjoy!

Provided by Lori Ann D

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb small red potato, boiled & sliced
2 cups coarsley chopped chicken
1/2 lemon, juice of
12 green olives, finely chopped
1/4-1/2 lb fresh green beans, blanched or 1/4-1/2 lb frozen green beans, cooked according to package directions
1 garlic clove, minced
1 tablespoon chopped parsley
1/3 cup plain yogurt
1/4 cup mayonnaise
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1/2 teaspoon pepper

Steps:

  • Boil potatoes until soft, about 15 minutes. Drain and let cool slightly. Cut into slices.
  • While potatoes are cooling, whisk dressing ingredients together in a small bowl.
  • In a large bowl, combine sliced potatoes, chicken, lemon juice, olives, green beans and dressing.
  • Toss gently.
  • Serve warm or refrigerate and serve cold.

Nutrition Facts : Calories 187.1, Fat 7.1, SaturatedFat 1.4, Cholesterol 6.5, Sodium 278.5, Carbohydrate 28.6, Fiber 3.9, Sugar 4.6, Protein 4

EASTERN MEDITERRANEAN POTATO SALAD



Eastern Mediterranean Potato Salad image

Hold the mayo. This is a very refreshing potato salad, another winner from Faye Levy's column in our local newspaper.

Provided by Mirj2338

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs boiling potatoes, scrubbed but not peeled
salt & freshly ground black pepper
2 -3 tablespoons strained fresh lemon juice
cayenne pepper (optional)
3 -5 tablespoons extra virgin olive oil
1/3 cup finely chopped onion, preferably mild ones
4 small tomatoes (optional)
1/3 cup chopped parsley
2 teaspoons capers, drained (optional)
1/2 cup flavorful olive, such as kalamata,pitted and cut in half (optional)

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 of 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 in.
  • 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.

MEDITERRANEAN RED POTATO SALAD



Mediterranean Red Potato Salad image

Here's a salad with loads of disease-fighting antioxidants in the potatoes, tomatoes, onions, basil, garlic and olive oil. True, white potatoes tend to boost blood sugar, but the vinegar in this recipe helps to suppress such rises, making this a healthful salad.

Provided by Allrecipes Member

Categories     Red Potato Salad

Yield 10

Number Of Ingredients 10

2 pounds small red potatoes, unpeeled, cooked, cooled, and cut in bite-size pieces
1 pint grape tomatoes, halved
1 cup sliced celery
1 cup sliced green onions, with green
½ cup basil leaves, shredded
2 garlic cloves, crushed
2 tablespoons white balsamic vinegar, or other white vinegar
6 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
Salt and freshly ground black pepper, to taste

Steps:

  • In a large bowl, combine potatoes, tomatoes, onions, basil, and celery.
  • In a small bowl, whisk together garlic, vinegar, oil, mustard, salt and pepper. Add dressing to potatoes and toss. Refrigerate until ready to serve.

Nutrition Facts : Calories 159.9 calories, Carbohydrate 19.9 g, Fat 8.3 g, Fiber 2.3 g, Protein 2.2 g, SaturatedFat 1.2 g, Sodium 58.7 mg, Sugar 1.7 g

MEDITERRANEAN RED POTATO SALAD



Mediterranean Red Potato Salad image

Here's a salad with loads of disease-fighting antioxidants in the potatoes, tomatoes, onions, basil, garlic and olive oil. True, white potatoes tend to boost blood sugar, but the vinegar in this recipe helps to suppress such rises, making this a healthful salad.

Provided by Allrecipes Member

Categories     Red Potato Salad

Yield 10

Number Of Ingredients 10

2 pounds small red potatoes, unpeeled, cooked, cooled, and cut in bite-size pieces
1 pint grape tomatoes, halved
1 cup sliced celery
1 cup sliced green onions, with green
½ cup basil leaves, shredded
2 garlic cloves, crushed
2 tablespoons white balsamic vinegar, or other white vinegar
6 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
Salt and freshly ground black pepper, to taste

Steps:

  • In a large bowl, combine potatoes, tomatoes, onions, basil, and celery.
  • In a small bowl, whisk together garlic, vinegar, oil, mustard, salt and pepper. Add dressing to potatoes and toss. Refrigerate until ready to serve.

Nutrition Facts : Calories 159.9 calories, Carbohydrate 19.9 g, Fat 8.3 g, Fiber 2.3 g, Protein 2.2 g, SaturatedFat 1.2 g, Sodium 58.7 mg, Sugar 1.7 g

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  • In a small bowl, combine the mustards and olive oil. Add the red wine vinegar, red onion, bell peppers, parsley, salt and pepper to taste. Mix to blend.
  • Pour the mustard mixture over the potatoes and toss gently to coat. Serve or keep covered in the refrigerator. Return to room temperature before serving.
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