MEDITERRANEAN POTATO SALAD
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
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 CHICKEN SALAD
"This is a variation on two different salads I like. My family especially likes this when it's warm outside," says Amy Lewis of Carmichael, California.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, whisk the dressing ingredients. Pour over chicken mixture and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 291 calories, Fat 16g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 544mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein.
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
CHICKEN POTATO SALAD
A very tasty appetizer.
Provided by Ladan Miller
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Yield 7
Number Of Ingredients 7
Steps:
- Chop the chicken, eggs, potatoes and pickled cucumbers into very small pieces. Mix all together. Add the salt and mayonnaise, then the olive oil. Toss to coat. Refrigerate for 2 to 3 hours before serving.
Nutrition Facts : Calories 339.8 calories, Carbohydrate 17.9 g, Cholesterol 92.1 mg, Fat 24.5 g, Fiber 2.3 g, Protein 12.6 g, SaturatedFat 4.2 g, Sodium 599.7 mg, Sugar 1.4 g
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
MEDITERRANEAN CHICKEN AND POTATO SALAD
This recipe has the flavorings of a traditional Italian salsa verde. It should be made at least 20 minutes (up to 1 day) in advance of serving to allow the flavors to develop and meld. From "Eating Well" magazine.
Provided by threeovens
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut the chicken into 1/2 inch cubes or shred, depending on your preference; set aside in refrigerator.
- Rough chop the garlic and anchovy on a cutting board; sprinkle with salt and mash into a paste with the side of your knife.
- Add paste to a small bowl, and whisk together with parsley, yogurt, mayonnaise, olives, capers, vinegar, mustard, and pepper to form the dressing.
- Place chicken, potatoes, and tomatoes in a large bowl, add the yogurt dressing, and toss gently to combine.
- Let rest 20 minutes to allow flavors to develop and meld.
MEDITERRANEAN GRILLED POTATO SALAD
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
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
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
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
MEDITERRANEAN POTATO SALAD WITH CHICKEN
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
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
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- Position knife blade in food processor bowl. Drop garlic through food chute with processor running; process 3 seconds or until garlic is minced. Add parsley, capers, and olives. Process 10 seconds or until finely minced. Transfer mixture to a small bowl. Stir in yogurt and next 3 ingredients. Cover and chill.
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- Cut potatoes into 1/2-inch-thick slices. Cut chicken into 1/2-inch cubes. Place potato and chicken in a large bowl. Add tomato; toss lightly. Pour yogurt mixture over potato mixture, and toss lightly. Serve immediately, or cover and chill up to 8 hours.
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