Potato Red Onion Olive Salad Recipes

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POTATO, RED ONION & OLIVE SALAD



Potato, Red Onion & Olive Salad image

Make and share this Potato, Red Onion & Olive Salad recipe from Food.com.

Provided by English_Rose

Categories     Potato

Time 40m

Yield 20 serving(s)

Number Of Ingredients 6

5 lbs new potatoes (cut into halves or quarters)
2 tablespoons lemon juice
1 teaspoon harissa or 1 teaspoon chili paste
1 red onion, finely chopped
6 tablespoons olive oil
7 ounces kalamata olives

Steps:

  • Cook the potatoes in boiling salted water for 15-20 mins until tender, then drain well and tip into a large bowl.
  • Tip the lemon juice, harissa, salt and pepper into a bowl and whisk well, then add the onion and olive oil and whisk again.
  • Pour over the potatoes and olives, toss well, then leave to cool. Can be covered and chilled for up to 1 day.

Nutrition Facts : Calories 137.4, Fat 5.2, SaturatedFat 0.7, Sodium 94.3, Carbohydrate 21.1, Fiber 2.9, Sugar 1.2, Protein 2.4

POTATO SALAD WITH OLIVES, GREEN BEANS AND RED ONION



Potato Salad with Olives, Green Beans and Red Onion image

Categories     Salad     Herb     Olive     Onion     Potato     Side     Steam     Picnic     Green Bean     Summer     Capers     Boil     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 14

1/8 cup olive oil
1/4 cup white wine vinegar
2 tablespoons minced shallots
4 anchovies, minced
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh marjoram
8 ounces green beans, trimmed
8 ounces yellow wax beans, trimmed
2 pounds Yukon Gold potatoes, unpeeled, cut into 1/2-inch cubes
1/2 cup chopped red onion
1/2 cup green olives, pitted, halved
1/2 cup Niçois olives,* pitted, halved
1/4 cup drained capers

Steps:

  • Mix olive oil, white wine vinegar, minced shallots and minced anchovies in medium glass bowl. Whisk in 1 teaspoon each of parsley, basil and marjoram. Season dressing to taste with salt and pepper. Cook all beans in large saucepan of boiling salted water until crisp-tender, about 5 minutes. Drain. Rinse under cold water; pat dry. (Dressing and beans can be prepared 1 day ahead. Cover separately and refrigerate. Let beans stand 2 hours at room temperature before continuing.) Steam potatoes until just tender, about 12 minutes. Transfer to large bowl. Heat dressing in microwave just until warm, about 30 seconds. Pour half of warm dressing over potatoes and toss to coat. Mound warm potatoes in center of platter. Toss beans and remaining dressing in same bowl. Arrange beans around potatoes. Sprinkle with onion, all olives, capers and remaining herbs. Serve warm or at room temperature.
  • *Small brine-cured black olives, available at Italian markets, specialty foods stores and some supermarkets.

RED POTATO SALAD WITH LEMONY VINAIGRETTE



Red Potato Salad with Lemony Vinaigrette image

At our house, a red potato salad with red onion, Greek olives and lemony vinaigrette is a zippy improvement on the usual mayo-based salads. -Elizabeth Dehart, West Jordan, Utah

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 12 servings

Number Of Ingredients 12

3 pounds red potatoes, cubed (about 10 cups)
1/3 cup olive oil
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons minced fresh parsley
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 cup pitted Greek olives, chopped
1/3 cup chopped red onion
1/2 cup shredded Parmesan cheese

Steps:

  • Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl., In a small bowl, whisk oil, lemon juice, vinegar, salt and pepper until blended; stir in parsley, garlic and oregano. Drizzle over potatoes; toss to coat. Gently stir in olives and onion. Refrigerate, covered, at least 2 hours before serving., Just before serving, stir in cheese.

Nutrition Facts : Calories 168 calories, Fat 9g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 451mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

WARM POTATO SALAD WITH OLIVES



Warm Potato Salad with Olives image

Set the mayo aside, and enjoy a simple and fresh potato salad with a tangy dressing.

Provided by lutzflcat

Categories     Salad     Potato Salad Recipes     No Mayo

Time 25m

Yield 4

Number Of Ingredients 10

3 medium Yukon Gold potatoes, unpeeled
¼ medium red onion, thinly sliced
3 tablespoons sliced pitted Kalamata olives
3 tablespoons red wine vinegar
2 tablespoons chopped fresh parsley
1 ½ tablespoons olive oil
1 teaspoon chopped fresh thyme leaves
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon white sugar

Steps:

  • Slice potatoes 1/4 inch thick and place in a large saucepan. Add salted water to cover by about 1 inch. Bring to a boil over medium-high heat. Reduce heat to medium and simmer potatoes until tender, 6 to 8 minutes; do not overcook. Drain and transfer to a bowl.
  • Add red onion, and Kalamata olives to the warm potatoes; toss gently.
  • Whisk vinegar, parsley, olive oil, thyme, salt, pepper, and sugar together in a small bowl. Pour dressing over potato mixture, tossing gently. Serve warm or at room temperature.

Nutrition Facts : Calories 185 calories, Carbohydrate 20.4 g, Fat 10.8 g, Fiber 1.9 g, Protein 2.4 g, SaturatedFat 1.4 g, Sodium 644.2 mg, Sugar 0.6 g

OIL AND VINEGAR POTATO SALAD



Oil and Vinegar Potato Salad image

Provided by Maria Helm Sinskey

Categories     Mustard     Potato     Side     Marinate     Picnic     Vegetarian     Low Cal     Backyard BBQ     Dinner     Vinegar     Summer     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 6

1 1/2 pounds Yukon Gold potatoes (about 5 medium), unpeeled
1/4 cup red wine vinegar
1/2 teaspoon sugar
1/2 small red onion, very thinly sliced
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh Italian parsley

Steps:

  • Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool to just warm, 10 to 15 minutes; peel potatoes. Cut each potato in half, then cut into 1/3-inch slices.
  • Place warm potatoes in large bowl. Stir red wine vinegar and sugar in small bowl until sugar dissolves, then drizzle over potatoes. Toss to coat. Mix in onion slices. Season to taste with salt and pepper. Cool to room temperature.
  • Add olive oil and parsley to potatoes. Toss well and let marinate at least 20 minutes and up to 2 hours at room temperature.

POTATO SALAD WITH CIPOLLINI ONIONS, OLIVES, AND FENNEL



Potato Salad with Cipollini Onions, Olives, and Fennel image

With their buttery flavor and texture, Yukon Golds create a rich, full-bodied backdrop for ribbons of anise-scented fennel, sweet cipollini onions, and olives.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
2 garlic cloves, thinly sliced
1 1/2 pounds baby Yukon Gold potatoes, peeled and halved
1/2 pound cipollini onions, peeled
1/8 teaspoon red-pepper flakes
1 cup homemade or store-bought low-sodium chicken stock
Coarse salt and freshly ground pepper
1 tablespoon plus 1 teaspoon white-wine vinegar
1/2 cup picholine olives, pitted (2 1/2 ounces)
1 small fennel bulb, very thinly sliced
1/2 cup fresh flat-leaf parsley
1 ounce Parmesan cheese, shaved (1 cup)

Steps:

  • Heat a medium skillet over medium-high heat. Add oil and garlic, and cook for 2 minutes. Add potatoes, onions, and red-pepper flakes. Cook until onions are golden, about 7 minutes.
  • Add stock, and season with salt and pepper. Bring to a simmer, cover, and cook until potatoes and onions are tender, about 10 minutes. Remove potatoes and onions with a slotted spoon. Reserve 1/2 cup cooking liquid.
  • Combine reserved liquid, vinegar, 1/2 teaspoon salt, and pepper. Pour over warm potatoes and onions. Stir in olives, and let cool completely.
  • Add fennel and parsley, and combine. Season with salt and pepper. Top with Parmesan.

ROASTED RED POTATO SALAD



Roasted Red Potato Salad image

A tasty alternative to the typical picnic potato salad. It's made with roasted red potatoes, bacon, eggs, green onion, celery, and mayo. Pretty easy to make and you can adjust most ingredients to suit your own personal taste.

Provided by IcanCook

Categories     Red Potato Salad

Time 2h25m

Yield 8

Number Of Ingredients 8

10 red potatoes, cut into bite-size pieces
olive oil, or as needed
3 hard-cooked eggs, chopped
½ stalk celery, chopped
¼ cup chopped green onion
3 slices cooked bacon, chopped
1 cup mayonnaise
salt and ground black pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Spread potato pieces onto a baking sheet and drizzle with olive oil.
  • Roast in the preheated oven until tender, about 45 minutes; remove from oven and let cool at least 15 minutes.
  • Place roasted potatoes into a large salad bowl and combine with hard-cooked eggs, celery, green onion, and bacon; stir in mayonnaise and season to taste with salt and black pepper. Cover and refrigerate for 1 hour to let flavors blend.

Nutrition Facts : Calories 468.5 calories, Carbohydrate 43.8 g, Cholesterol 94.9 mg, Fat 29.5 g, Fiber 4.6 g, Protein 9.4 g, SaturatedFat 5.1 g, Sodium 302 mg, Sugar 3.3 g

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