Mediterranean Grilled Potato Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MEDITERRANEAN POTATO SALAD



Mediterranean Potato Salad image

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

2 pounds potatoes
1 green bell pepper, minced
1 cucumber, sliced and quartered
½ cup sliced red onion
8 ounces crumbled feta cheese
1 lemon, juiced
½ cup Italian-style salad dressing
salt and pepper to taste
3 pita breads, cut into wedges

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

MEDITERRANEAN GRILLED POTATO SALAD



Mediterranean Grilled Potato Salad image

Move over, grilled meat, and make way for a light and delicious potato salad from the grill.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 6

Number Of Ingredients 10

1/3 cup olive or vegetable oil
2 tablespoons chopped fresh basil leaves
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon salt
1 1/2 pounds small red potatoes
1/2 teaspoon salt
2 tablespoons olive or vegetable oil
1 small red bell pepper, chopped (1/2 cup)
1/2 cup pitted ripe olives

Steps:

  • In tightly covered container, shake all vinaigrette ingredients.
  • In 2-quart saucepan, place potatoes; add enough water just to cover potatoes. Add 1/2 teaspoon salt. Cover and heat to boiling; reduce heat to low. Cook covered about 15 minutes or until potatoes are just tender; drain. Cool slightly; cut potatoes in half. Toss with 2 tablespoons oil.
  • Heat coals or gas grill for direct heat. Cover and grill potatoes over medium heat 5 to 10 minutes, turning occasionally, until golden brown and tender.
  • In large bowl, toss potatoes, bell pepper, olives and vinaigrette.

Nutrition Facts : Calories 260, Carbohydrate 22 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 2 g, TransFat 0 g

MEDITERRANEAN POTATO SALAD



Mediterranean Potato Salad image

Summery potato salad with green beans, roasted red peppers, red onion, and olives is tossed in vinaigrette that acts as a marinade. It's a make-ahead side that gets more flavorful as it sits.

Provided by Elise Bauer

Categories     Salad     Make-ahead

Time 1h

Yield 12

Number Of Ingredients 14

4 pounds small new potatoes or fingerling potatoes, scrubbed clean
Salted water (1 1/2 teaspoons salt to every quart water) for cooking the potatoes
1 pound fresh, tender green beans, trimmed and cut into 1-inch pieces (4 cups prepped green beans)
3 large roasted red bell peppers*, core removed, flesh cut into 2 x 1/4-inch strips (about 2 cups, or a 16 ounce jar, drained)
3/4 cup minced red onion
1 cup Kalamata and green olives, pitted and minced (mini-chopper works well for this)
A large handful fresh Italian parsley leaves, roughly chopped
A large handful fresh baby arugula leaves
Dressing:
2 tablespoons whole grain mustard
1/3 cup red wine vinegar
1 teaspoon dried tarragon (or herbes de provence)
1/2 teaspoon salt
1/3 cup extra virgin olive oil

Steps:

  • Make the vinaigrette: While the potatoes and green beans are cooking, make the vinaigrette. In a bowl, whisk together the mustard, vinegar, tarragon, salt, and olive oil.
  • Toss with the parsley and arugula: Once ready to serve, toss with the parsley and arugula. You can easily make this ahead. It lasts several days in the fridge.

Nutrition Facts : Calories 248 kcal, Carbohydrate 38 g, Cholesterol 0 mg, Fiber 6 g, Protein 5 g, SaturatedFat 1 g, Sodium 720 mg, Sugar 4 g, Fat 10 g, ServingSize Serves 10 to 12, UnsaturatedFat 0 g

GRILLED MEDITERRANEAN POTATO SALAD



Grilled Mediterranean Potato Salad image

This salad combines the smokiness of grilled new-potatoes and roasted red peppers with bursts of flavor from anchovies, capers, and black olives.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

2 red bell peppers
2 pounds medium red-skinned potatoes, sliced 1/4 inch thick
1/4 cup plus 2 tablespoons olive oil
1 teaspoon coarse salt
4 anchovy fillets
1/4 cup red-wine vinegar
1/4 teaspoon freshly ground black pepper
1/4 cup drained capers
1 cup black olives, pitted
1/2 cup fresh flat-leaf parsley, leaves

Steps:

  • Heat grill or oven to 450 degrees. Roast peppers on grill or over gas flame until charred on all sides. Place in a bowl, and cover with plastic wrap until cool enough to handle. Remove skin by rubbing with a paper towel. Remove seeds and stem, cut pepper into 1/4-inch-thick strips, and set aside.
  • In a bowl, combine potatoes, 2 tablespoons olive oil, and 1/2 teaspoon salt. Grill potatoes until browned on both sides and tender, or roast on a baking tray in oven until nicely browned, about 40 minutes, turning halfway through cooking time.
  • Make the dressing: Finely chop anchovy fillets, and place in a medium bowl. Add vinegar, remaining 1/2 teaspoon salt, and pepper; whisk to combine. Slowly whisk in remaining 1/4 cup olive oil.
  • Combine potatoes, roasted red peppers, capers, olives, parsley, and dressing in a bowl, and toss to combine. Serve warm or at room temperature.

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 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 ROASTED VEGETABLE SALAD



Mediterranean Roasted Vegetable Salad image

Categories     Salad     Potato     Vegetable     Side     Broil     Roast     Vegetarian     Buffet     Parmesan     Eggplant     Arugula     Bell Pepper     Summer     Healthy     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 20

Number Of Ingredients 13

1 1 1/2-pound eggplant, cut lengthwise into 1-inch-wide slices
Olive oil
2 large red onions, cut into 1-inch pieces
2 pounds red-skinned potatoes, cut into 1 x 3/4-inch pieces
9 tablespoons olive oil
2 large red bell peppers, cut into 1 1/2-inch squares
4 zucchini, halved lengthwise, cut crosswise into 1 1/2-inch pieces
2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
3/4 cup chopped fresh basil
2 heads radicchio, cut into 1 1/2-inch pieces
2 1/2-ounce packages arugula, cut into bite-size pieces
1 1/2 cups coarsely grated Pecorino Romano cheese

Steps:

  • Preheat broiler. Brush eggplant with olive oil. Sprinkle with salt and pepper. Broil until brown and just cooked through, about 2 minutes per side. Transfer to paper towels and drain.
  • Preheat oven to 425°F. Combine onions and potatoes on large baking sheet. Drizzle with 3 tablespoons oil; toss to coat. Season with salt and pepper. Place peppers on medium baking sheet. Add 1 tablespoon oil; toss to coat. Season with salt and pepper. Roast vegetables until tender and light golden, stirring occasionally, about 35 minutes for peppers and about 1 hour for potatoes and onions. Transfer to large bowl. Place zucchini on medium baking sheet. Add 1 tablespoon oil; toss to coat. Season with salt and pepper. Bake until crisp-tender, about 20 minutes. Transfer to bowl with vegetables. Cut eggplant into 1-inch squares and add to vegetables in bowl.
  • Combine mustard and vinegar in small bowl. Gradually mix in remaining 4 tablespoons olive oil. Add basil. Add dressing to salad and mix to coat. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.)
  • Mix radicchio, arugula and cheese into salad. Season with salt and pepper.

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

MEDITERRANEAN POTATO SALAD



Mediterranean Potato Salad image

Looking for a meatless side dish? Then check out this potato salad recipe that is ready in 25 minutes- perfect for Mediterranean cuisine.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 12

Number Of Ingredients 8

1 1/2 lb medium red potatoes, cut in half
3 slices bacon
3/4 cup red or yellow grape tomatoes
1/4 cup chopped onion
1/4 cup sliced ripe olives
1/2 cup fat-free Italian dressing
1 tablespoon cider vinegar
1 tablespoon chopped fresh Italian parsley, if desired

Steps:

  • In 3-quart saucepan, heat 1 inch water to boiling. Add potatoes. Cover and heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until tender; drain. Cool slightly. Cut potatoes into 3/4-inch cubes; place in large bowl.
  • Meanwhile, line microwavable plate with microwavable paper towel. Place bacon on paper towel; top with another microwavable paper towel. Microwave on High 2 to 3 minutes or until bacon is crisp. Crumble bacon.
  • Stir bacon, tomatoes, onion and olives into warm cubed potatoes. In small bowl, mix dressing and vinegar; pour over potato mixture, stirring gently to coat vegetables. Sprinkle with parsley. Serve warm or cool.

Nutrition Facts : Calories 60, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 2 g, TransFat 0 g

GRILLED MEDITERRANEAN POTATO SALAD WITH BACON



Grilled Mediterranean Potato Salad with Bacon image

A visit to the microwave shortens the grill time for the Yukon golds, making this bacon-potato salad quicker to make than you might think.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield 8 servings, 1 cup each

Number Of Ingredients 7

2 lb. small Yukon Gold potatoes (about 10), halved
1/3 cup water
2 cloves garlic, minced
1/4 cup KRAFT Italian Vinaigrette Dressing, divided
1/4 cup KRAFT Real Mayo
1/2 cup chopped roasted red peppers
4 slices OSCAR MAYER Bacon, cooked, crumbled

Steps:

  • Heat grill to medium-high heat.
  • Microwave potatoes and water in 2-qt. covered microwaveable dish on HIGH 8 min.; drain. Add garlic and 2 Tbsp. dressing; toss to coat. Spoon onto large sheet of heavy-duty foil sprayed with cooking spray; fold to make packet.
  • Grill 20 min. or until potatoes are tender, turning packet after 10 min.
  • Mix mayo and remaining dressing in large bowl until blended. Add potatoes, peppers and bacon; mix lightly. Serve warm.

Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

MEDITERRANEAN GRILLED VEGETABLES



Mediterranean Grilled Vegetables image

Perfect side dish for a busy mommy. These Greek flavored vegetables are grilled and seasoned to perfection.

Provided by ilise19

Categories     Side Dish     Vegetables     Squash     Zucchini     Grilled Zucchini Recipes

Time 25m

Yield 6

Number Of Ingredients 9

2 tablespoons olive oil
1 teaspoon balsamic vinegar
1 teaspoon lemon juice
½ teaspoon dried rosemary
½ teaspoon dried oregano
8 large mushrooms, quartered
1 large zucchini, quartered
1 large green bell pepper, cut into pieces
1 large red onion, cut into pieces

Steps:

  • Preheat an outdoor grill for high heat.
  • Stir olive oil, balsamic vinegar, lemon juice, rosemary, and oregano together in a bowl.
  • Place mushrooms, zucchini, bell pepper, and onion in a deep grill-safe pan and brush with the oil mixture.
  • Place the pan on the preheated grill and cook until tender, turning once, 10 to 15 minutes.

Nutrition Facts : Calories 72.1 calories, Carbohydrate 6.8 g, Fat 4.8 g, Fiber 1.9 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 9.1 mg, Sugar 3.3 g

More about "mediterranean grilled potato salad recipes"

GRILLED POTATO SALAD WITH MEDITERRANEAN - VICTORIA …
grilled-potato-salad-with-mediterranean-victoria image
1. In a large pot add whole potatoes and salt. Cover with water and bring to a boil. Then reduce heat and simmer until tender, about 8-10 minutes. 2. Drain. Set aside to prepare the vinaigrette. 3. In a large bowl whisk together the olive oil, …
From vgourmet.com


GRILLED POTATO SALAD RECIPE | MYRECIPES
Grilled Yukon gold potato halves combine with a mixture of tomatoes, capers, oregano, olives, and anchovies for a Mediterranean-style potato salad side …
From myrecipes.com


GRILLED MEDITERRANEAN SALAD RECIPE | REAL SIMPLE
Directions. Bring a large pot of generously salted water to a boil. Add pasta and cook, stirring occasionally, until al dente, 6 to 7 minutes. Drain; rinse under cold water and drain again. Transfer to a large bowl. While pasta cooks, whisk vinegar, ½ cup oil, and 1 teaspoon salt in a small bowl.
From realsimple.com


MEDITERRANEAN POTATO SALAD - MEALTHY.COM
Directions. Sprinkle 1 tablespoon kosher salt into a pot of water and bring to a roiling boil; add potatoes, cover pot with a lid, and reduce heat to low. Cook potatoes until tender, about 15 minutes; drain and rinse with cold water to cool. Combine tomato, olive oil, green onion, lemon juice, parsley, garlic, and paprika in a bowl; add ...
From mealthy.com


MEDITERRANEAN GRILLED VEGETABLE SALAD RECIPES
Preheat an outdoor grill for high heat. Stir olive oil, balsamic vinegar, lemon juice, rosemary, and oregano together in a bowl. Place mushrooms, zucchini, bell pepper, and onion in a deep grill-safe pan and brush with the oil mixture. Place the pan on the preheated grill and cook until tender, turning once, 10 to 15 minutes.
From recipes.servegame.org


MEDITERRANEAN GRILLED PORK CHOPS WITH TOMATO SALAD
2019-06-04 Prepare the grill and clean grill grates for cooking over medium-high heat or about 350°F to 450°F. Pat the pork chops dry with a paper towel and brush both sides evenly with olive oil. Generously season the pork chops with the dry rub and sprinkle the oregano evenly on each chop, patting into the meat on both sides.
From foodiecrush.com


MEDITERRANEAN HERBED POTATO SALAD WITH GRILLED VEGETABLES
To prepare herbed vinaigrette, mix all ingredients and whisk well. Set aside. Marinate eggplant, squash, peppers, onion and mushrooms in 1/2 the prepared vinaigrette for 2 hours. Wash and steam potatoes. Let cool. When potatoes are cooled, cut into 1/8 inch thick slices. Toss potatoes in vinaigrette. Refrigerate. Drain vegetables (save vinaigrette) and grill until tender, …
From idahopotato.com


MEDITERRANEAN NEW-POTATO SALAD | CANADIAN LIVING
2007-01-30 Quarter or halve potatoes; add to dressing along with red pepper, celery, olives and green onions. Gently toss to coat well. Gently toss to coat well. (Make-ahead: Cover and refrigerate for up to 4 hours.)
From canadianliving.com


GRILLED MEDITERRANEAN POTATO WEDGES RECIPE - POTATO GOODNESS
Brush with olive oil and season with salt and pepper. Prepare a medium-hot fire in your grill. Transfer the wedges to the grill rack. Close the grill lid. After 3 to 4 minutes, open the lid and turn the potatoes. Close the lid again and repeat the process for 12 to 15 minutes or until potatoes are tender when pierced with a fork.
From potatogoodness.com


MEDITERRANEAN POTATO SALAD {NO MAYO!} - FEELGOODFOODIE
2020-05-21 Instructions. Place the potatoes in large pot and cover with water. Add salt and bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender, about 15 to 20 minutes. Drain then set aside to cool. When the potatoes are cooled, cut them into bite sized chunks and transfer to a large salad bowl.
From feelgoodfoodie.net


MY TOP 10 MEDITERRANEAN SALADS | THE MEDITERRANEAN DISH
2018-06-25 Think mouthwatering, loaded salads. Chickpea salad with a side of eggplant; or a platter of tuna salad with all sorts of crunchy veggies, tossed in a zesty Dijon vinaigrette and accompanied by warm pita pockets (now that's my kinda of lazy-night dinner!) Without further chatter, here is my current list of favorite Mediterranean salad recipes ...
From themediterraneandish.com


GRILLED SEA BASS FILLETS WITH MEDITERRANEAN POTATO SALAD …
Tip the potatoes onto a large plate or tray and leave to cool completely; rinse the beans under cold water to stop them from continuing to cook. Put the garlic, basil and vinegar in a small bowl. Slowly drizzle in 1½ tbsp oil, whisking continuously to emulsify, until well combined. Put the cooled potatoes and beans, the peppers, onion and ...
From realfood.tesco.com


GRILLED MEDITERRANEAN VEGETABLE SALAD RECIPE - THE SPRUCE EATS
2022-05-12 2 bell peppers (red, seeded and quartered) 2 eggplants (medium sliced into 1/2 inch thick rounds) 1 potato (large parboiled and sliced) Garnish: Feta cheese (crumbled for serving) For the Vinaigrette. 5 tbsp. olive oil. 1 garlic clove (peeled and smashed with the flat side of knife) 3 tbsp. balsamic vinegar. 1 tsp. mint (dried)
From thespruceeats.com


GRILLED POTATO SALAD RECIPE - MOROCCO GOLD
The Humble Potato Salad Gets The Mediterranean Treatment. Whoever said that potatoes are boring needs to invest in some of the best extra virgin olive oil available and let the flavours mingle on the heat of a barbeque!. Extra Virgin Olive Oil takes some beating when it comes to antioxidant bang for your buck but potatoes are also rich in compounds like flavonoids, …
From morocco-gold.com


GRILLED FISH AND PEPPERS RECIPES
Grill, covered, an additional 2 minutes or until fish flakes easily with fork. Place fish and peppers on plate; let stand 3 minutes. Sprinkle with cheese and cilantro. Place fish and peppers on plate; let stand 3 minutes.
From recipes.servegame.org


GRILLED MEDITERRANEAN POTATO SALAD WITH YOGURT-CAYENNE - BURN BLOG
2020-12-01 In a bowl, toss the potatoes and onions in the oil. Place the potatoes in a vegetable basket and place on the grill. Grill for about 15 minutes over a medium fire, shaking the basket often and watching for flare-ups from the olive oil. Add the onions and grill for 5 more minutes. Remove from the grill and chop the onions.
From burn-blog.com


MEDITERRANEAN-STYLE MUSTARD POTATO SALAD
2020-07-10 Combine the olive oil, mustard, white wine vinegar and spices in a small bowl (or a measuring cup, which makes it easy to pour). Whisk well. Pour dressing over the potatoes and toss gently. Add the rest of the ingredients. Throw in the capers, fresh herbs, and chopped onion. Toss gently to combine. Stop.
From themediterraneandish.com


EASY MEDITERRANEAN POTATO SALAD - UNICORNS IN THE KITCHEN
2019-04-24 Finely chop the red onion and add it to the potatoes and herbs. In a small bowl or jar mix olive oil, minced garlic, lemon juice and zaatar. Add the dressing and stir to combine. Taste and add more salt if needed. Cover the bowl with a plastic wrap and refrigerate for 30 minutes before serving.
From unicornsinthekitchen.com


MEDITERRANEAN POTATO SALAD WITH FETA RECIPE - THE RUSTIC FOODIE®
2020-06-18 Place the pot (uncovered) on the stove top and bring the water to a boil. Allow the water to boil for 1 minute, turn off the heat, cover the pot, and set a timer for 12 minutes. After 12 minutes, remove the eggs with a slotted spoon and place them a bowl full of ice water. Allow the eggs to cool for 5 minutes or so.
From therusticfoodie.com


GRILLED MEDITERRANEAN POTATO SALAD RECIPE
Mar 21, 2017 - This salad combines the smokiness of grilled new-potatoes and roasted red peppers with bursts of flavor from anchovies, capers, and black olives.
From pinterest.com


MEDITERRANEAN DIET POTATO SALAD - FOOD WINE AND LOVE
Allow the potatoes to cool and them chop them into 1 ½ to 2″ chunks. In a large mixing bowl, mix together the chopped potatoes with the mayonnaise. Then stir in the onion, pickles, and mustard. Add any optional ingredients and season as desired.
From foodwineandlove.com


MEDITERRANEAN POTATO SALAD RECIPE WITH HERBS | MCCORMICK
1 cup cherry tomatoes, halved. 2 tablespoons drained capers. INSTRUCTIONS. 1 Bring potatoes and water to cover to boil in medium saucepan. Reduce heat to low; simmer 10 minutes or until potatoes are fork-tender. Drain well. 2 Mix oil, vinegar, oregano and thyme in large bowl until well blended. Add warm potatoes; toss to coat.
From mccormick.com


MEDITERRANEAN POTATO SALAD WITH GRILLED VEGETABLES - BLUEBERRY …
2019-08-04 Cut the potatoes into 0.5 cm (0.2 in) slices and cook. For the dressing in a big salad bowl press the garlic and mix with pesto, vinegar and lemon juice. Add a thoroughly amount of salt and pepper to make it strong. Drain the white beans and rinse well. Add to the bowl with the dressing and stir. Halve the tomatoes and add to the beans and stir.
From blueberryvegan.com


MEDITERRANEAN GRILLED TUNA STEAKS AND SICILIAN-STYLE POTATO SALAD
Step 2. Meanwhile, in a small bowl, ladle potato cooking water over the sun-dried tomatoes. Let soak for 10 minutes; drain and thinly slice. Step 3. Preheat a grill or grill pan to medium-high. Drizzle EVOO over the tuna, sprinkle with the rosemary and lemon peel and season with salt and pepper. In a large bowl, whisk together the 1/3 cup EVOO ...
From rachaelraymag.com


MEDITERRANEAN KETO 'POTATO' SALAD - GNOM-GNOM
2021-05-23 This Mediterranean keto 'potato' salad is an absolute must for your summer repertoire! Incredibly simple yet bursting with flavor, its ideal for grilling and barbecues! 5 from 7 votes. Print Recipe Pin Recipe. Prep Time 10 mins.
From gnom-gnom.com


MEDITERRANEAN WARM POTATO SALAD RECIPE - WHISKAFFAIR
2016-02-24 Wash the potatoes nicely and boil them until softened. Cut into halves. Heat olive oil in a sauce pan. Add beans, bell peppers and onion and fry for 3-4 minutes on medium heat. Add olives, tomatoes, potatoes, parsley, white wine vinegar, dijon mustard, salt, black pepper and chilli flakes and mix well. Garnish with fresh parsley.
From whiskaffair.com


MEDITERRANEAN ROASTED POTATO SALAD RECIPE - LOS ANGELES TIMES
2000-08-30 Put olive oil in 13x9-inch baking pan. Heat at 400 degrees 5 minutes. Add potatoes in single layer. Sprinkle with 1/2 teaspoon salt. Roast until lightly browned, shaking pan occasionally to turn ...
From latimes.com


MEDITERRANEAN GRILLED POTATO SALAD WITH SEAFOOD
Steps. For dressing: In jar or container, combine all ingredients; mix well. Refrigerate until ready to use. For vegetables: In large saucepan, combine potatoes and enough water to cover. Over high heat, bring to a boil. Reduce heat to medium; cover and simmer 15 minutes or until potatoes are fork tender. Remove potatoes and place in a bowl.
From foodservicedirector.com


MEDITERRANEAN POTATO SALAD: FRESH POTATO SALAD, NO MAYO
2016-05-24 Scrub, peel, and chop your potatoes into bitesize pieces. Add to a large pot of well salted water and boil until fork tender. Drain potatoes and return to pot. Add in lemon juice, olive oil, minced garlic, and chopped parsley. Toss then season with salt and pepper to taste.
From amandascookin.com


MEDITERRANEAN POTATO SALAD RECIPE - COOKING WITH RUTHIE
2021-09-03 2 teaspoons dried oregano. 1 tablespoon fresh parsley, minced. 1 teaspoon sea salt. 1/2 black pepper. Instructions. Into large mixing bowl add cubed eggs and potatoes. Add mayonnaise, chives, cornichon pickles and juice, oregano, parsley, sea salt, and black pepper. Mix to combine and refrigerate until serving. Enjoy your Mediterranean Potato ...
From cookingwithruthie.com


MEDITERRANEAN POTATO SALAD | WILLIAMS SONOMA
2012-09-21 Bring a large pot of water to a boil over high heat. Add the 1 Tbs. salt and the green beans, and cook until bright green and tender-crisp, about 3 minutes. Using a slotted spoon, transfer to a bowl of ice water. Drain the beans and place in a large bowl. Add the potatoes to the boiling water and cook until almost tender, about 10 minutes, then ...
From williams-sonoma.com


MEDITERRANEAN POTATO SALAD - MEDITERRANEAN LATIN LOVE AFFAIR
2018-08-27 This Mediterranean Potato salad is the perfect side dish for grilled meats, cookouts and BBQs. Plus, it's very easy to make and it's always a hit with guests. Perfect potato side dish!!! 5 from 2 votes. Print Recipe Pin Recipe. Prep Time 5 mins. Cook Time 25 mins. Cooling time 30 mins. Total Time 1 hr.
From mediterraneanlatinloveaffair.com


MEDITERRANEAN EGGPLANT STEAKS AND ORZO SALAD WITH WALNUTS …
2 medium onions, chopped (about 2 cups) 2 garlic cloves, minced or pressed: 2 tablespoons olive oil: 1 mediumlarge eggplant (6 cups cubed) 1 large red or green bell pepper
From recipes.servegame.org


LOVE, LOVE THIS MEDITERRANEAN-STYLE DIJON MUSTARD POTATO SALAD
2019-05-29 Place potatoes in a pot and add water to cover by one inch. Bring to a boil and add salt. Simmer until potatoes are tender, 10 to 15 minutes. In the meantime, add vinaigrette ingredients to a bowl and whisk well to combine. When …
From the2spoons.com


MEDITERRANEAN GRILLED POTATO SALAD WITH SEAFOOD
Michael Kiley, chef at Glen Cove Hospital, taps Mediterranean flavors. May 6, 2021 - Seafood salads make a welcome starter or small plate on a summer menu. Michael Kiley, chef at Glen Cove Hospital, taps Mediterranean flavors. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device …
From pinterest.co.uk


30 MEDITERRANEAN GRILLING RECIPES - MEDITERRANEAN LIVING
The Grilled Swordfish with Lemon Parsley Topping in this menu is a perfect example of the simplicity of Mediterranean grilling. A fresh swordfish steak is salted and grilled to perfection, and then topped with a mixture of chopped parsley, chopped onion, fresh lemon juice, extra virgin olive oil, salt, and pepper.
From mediterraneanliving.com


MEDITERRANEAN POTATO-CHICKEN SALAD RECIPE | MYRECIPES
This delicious make-ahead dish marries potato salad with chicken salad for a unique Mediterranean lunch or dinner. Serve chilled over lettuce for best results. Serve chilled over lettuce for best results.
From myrecipes.com


MEDITERRANEAN GRILLED POTATO SALAD WITH SEAFOOD
Dressing. 1 to 2 cloves garlic, minced. 2 lemons, zested. 3 oz. fresh-squeezed lemon juice. 3 tbsp. olive oil. ½ tsp. kosher salt. ¼ tsp. freshly ground black pepper
From restaurantbusinessonline.com


Related Search