Potato Salad With Olives Capers And Parmesan Recipes

POTATO SALAD WITH OLIVES, TOMATOES, AND CAPERS

Potato Salad with Olives, Tomatoes, and Capers image

Categories Salad Olive Potato Tomato Quick & Easy Summer Capers Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

2 1/2 pounds medium red-skinned potatoes, scrubbed
5 tablespoons extra-virgin olive oil
1 12-ounce cucumber, peeled, halved lengthwise, seeded, cubed
4 large plum tomatoes, quartered
1 red onion, very thinly sliced
24 black oil-cured olives, pitted, halved
1/4 cup very thinly sliced fresh basil
2 tablespoons drained capers
3 tablespoons white wine vinegar
1/2 teaspoon dried oregano
3 hard-boiled eggs, peeled, quartered

Steps:

Cook potatoes in boiling salted water until tender, about 30 minutes. Drain; cool. Peel potatoes, cut into 1-inch pieces and place in bowl. Add oil; toss to coat. Add cucumber, tomatoes, onion, olives, basil, and capers. Whisk vinegar and oregano in bowl; mix into salad. Season with salt and pepper. Garnish with eggs and serve.

POTATO SALAD WITH OLIVES CAPERS AND PARMESAN

Potato Salad With Olives Capers and Parmesan image

Make and share this Potato Salad With Olives Capers and Parmesan recipe from Food.com.

Provided by dicentra

Categories Potato

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

3 lbs small red potatoes
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup green olives, pitted and halved lengthwise
1/2 cup thinly sliced green onion
3 tablespoons capers
1 tablespoon grated lemon rind
2 teaspoons chopped fresh oregano
2 garlic cloves, minced
2 ounces parmigiano-reggiano cheese, shaved (about 1/2 cup)

Steps:

Preheat oven to 375°.
To prepare potatoes, place potatoes in a 13 x 9-inch baking dish. Drizzle with water; sprinkle with salt and pepper.
Cover with aluminum foil; bake at 375° 55 minutes or until tender. Uncover and cool 5 minutes. Cut in half.
To prepare olive mixture, combine olive oil, bell pepper, and next 7 ingredients (bell pepper through garlic) in a large bowl. Add potatoes and cheese to bell pepper mixture; toss gently to combine.

Nutrition Facts : Calories 213.7, Fat 6.9, SaturatedFat 1.9, Cholesterol 5.1, Sodium 505, Carbohydrate 32.8, Fiber 4.9, Sugar 2, Protein 6.7

POTATO SALAD WITH LEMON, CAPERS, OLIVES AND ANCHOVIES

Potato Salad With Lemon, Capers, Olives and Anchovies image

Make and share this Potato Salad With Lemon, Capers, Olives and Anchovies recipe from Food.com.

Provided by English_Rose

Categories Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs new potatoes
1 tablespoon black olives, chopped
2 anchovies, chopped
1 tablespoon capers, rinsed
1 lemon, zest and juice
1 ounce parsley, roughly chopped
3 tablespoons olive oil

Steps:

Cook the potatoes whole in boiling, salted water for 20-25 minutes, or until tender. Drain well.
In a large bowl, mix together the olives, anchovies, capers, lemon zest and juice, parsley and oil. Add the warm potatoes. Season, mix well and serve.

Nutrition Facts : Calories 235.7, Fat 10.8, SaturatedFat 1.5, Cholesterol 1.7, Sodium 170.6, Carbohydrate 33.3, Fiber 5.4, Sugar 1.4, Protein 4.6

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

Ingredients

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.

POTATO SALAD WITH BACON, OLIVES, AND RADISHES

Potato Salad With Bacon, Olives, and Radishes image

This is a simple and flavorful recipe I have been using for over twenty years. I've passed it to my daughters and son who have passed it on to their friends.

Provided by L.R. Fay

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Time 1h45m

Yield 5

Number Of Ingredients 8

Ingredients

5 potatoes
1 pound bacon
2 stalks celery
4 small green onions
12 stuffed green olives
5 radishes
¼ cup mayonnaise
1 tablespoon lemon juice

Steps:

Wash and peel the potatoes and cut into 1/2 to 3/4 inch pieces. Bring a large pot of salted water to a boil. Add the potatoes and cook until tender but still firm, about 10 minutes.
Slice the bacon into small pieces and cook over medium high heat in a large, deep skillet until evenly brown. Do not overcook.
Chop the celery, green onions, stuffed olives and radishes into small pieces and put into a large bowl. Add the potatoes and bacon and mix together. Add the mayonnaise and lemon juice to taste, stir, and place in the refrigerator for a few hours to chill before serving. You may want to add a few sliced hard boiled eggs on top. ENJOY!!!

Nutrition Facts : Calories 676.7 calories, Carbohydrate 40.9 g, Cholesterol 65.9 mg, Fat 50.9 g, Fiber 4 g, Protein 14.6 g, SaturatedFat 15.1 g, Sodium 1040 mg, Sugar 2.3 g

POTATO AND OLIVE SALAD

Potato and Olive Salad image

Serve this warm mayo-free potato salad with roasted lamb or broiled fish fillets.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 7

Ingredients

1 1/2 pounds new potatoes, halved or quartered if large
1 tablespoon coarse salt, plus extra for seasoning
2 tablespoons extra-virgin olive oil
1 teaspoon sherry vinegar
1/3 cup chopped pitted Kalamata olives
1 tablespoon finely chopped fresh parsley
Ground pepper

Steps:

In a large saucepan, cover potatoes with 2 inches cold water. Add salt and bring to a boil over high heat; cook until potatoes are tender when pierced with a knife, about 10 minutes. Drain potatoes and return to pan. Add oil, vinegar, olives, and parsley. Toss to combine, and season with salt and pepper.

Nutrition Facts : Calories 234 g, Fat 11 g, Fiber 3 g, Protein 4 g

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

Ingredients

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

SPICED OLIVES

Spiced Olives image

Serve with charcuterie, garnish for a salad, drop a couple in a martini, or simply serve as an hors d'oeuvre. Put in a pretty jar tied with a strand of ribbon, and you'll have an awesome hostess gift.

Provided by lutzflcat

Categories Olive Appetizers

Time P14DT10m

Yield 8

Number Of Ingredients 8

Ingredients

¾ cup pimento-stuffed green olives, drained
¾ cup kalamata olives, drained
9 thin lemon slices
2 tablespoons capers, drained
1 teaspoon crushed coriander seed
½ teaspoon coarsely ground black peppercorns
½ teaspoon crushed red pepper flakes
1 cup good-quality extra-virgin olive oil

Steps:

Fill a layer of 1/3 of the olives into a 16-ounce jar. Top with 3 slices of lemon and sprinkle with 1/3 of the capers, coriander seeds, peppercorns, and red pepper flakes. Repeat the layers 2 more times.
Pour oil into the jar and chill olives for a couple weeks before serving. Bring olives to room temperature before serving.

Nutrition Facts : Calories 314.2 calories, Carbohydrate 3.6 g, Fat 33.8 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 4.7 g, Sodium 704.5 mg

HERBY POTATO SALAD WITH SMASHED OLIVES

Herby Potato Salad With Smashed Olives image

As with coleslaw, there are two schools of potato salad: the mayonnaise-based and the vinegar-based. This recipe plants itself firmly in the latter camp with bright, punchy flavors. The dressing here is a classic red-wine vinegar and Dijon vinaigrette that develops great flavor after marinating with capers, smashed green olives and thinly sliced shallots. Just fifteen minutes in the dressing softens the shallot's bite, and a quick soak brings canned olives to life. There may appear to be too much dressing when you add the cooked potatoes, but as the potatoes cool, they'll absorb it beautifully. (The key is to add them to the dressing as soon as they are cool enough to handle.) Any small potatoes will work for this recipe, and a mix of colors looks particularly nice. The most important detail is that the potatoes should be roughly the same size so that they cook evenly.

Provided by Lidey Heuck

Categories salads and dressings, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 pounds small (or baby) red or Yukon Gold potatoes, all about the same size
Kosher salt and black pepper
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/3 cup olive oil
1 cup Castelvetrano or other green olives, pitted and smashed (about 4 ounces)
1 large shallot, thinly sliced
2 tablespoons capers, roughly chopped
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh parsley

Steps:

Place the potatoes in a large pot; add 2 teaspoons salt and enough water to cover generously. Bring to a boil over medium-high heat and cook for 10 to 20 minutes, depending on the size of the potatoes, until just tender when pierced with a fork. (Be careful not to overcook!) Drain and set aside until just cool enough to handle.
While the potatoes cook, in a large bowl, combine the vinegar and mustard with 1 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in the olive oil. Add the olives, shallot and capers, and set aside to marinate for 10 to 20 minutes.
When the potatoes are just cool enough to handle, cut them in half (or quarters, to end up with bite-size pieces), and add them to the bowl with the dressing. Gently combine and set aside to cool completely, tossing occasionally.
Stir in the mint and parsley, along with more salt and pepper to taste, and serve the potato salad at room temperature.

POTATO CAKE WITH OLIVES AND CAPERS

Potato Cake With Olives And Capers image

Provided by Amanda Hesser

Categories side dish

Time 45m

Yield 6 servings

Number Of Ingredients 8

Ingredients

Extra virgin olive oil for coating pans
1 pound (about 5 small) white potatoes, peeled and thinly sliced
Kosher salt
6 eggs, beaten
1 teaspoon chopped fresh thyme
Freshly ground black pepper
1/3 cup chopped lucques or picholine olives
1 tablespoon salt-cured capers, rinsed well and drained

Steps:

Heat oven to 375 degrees. Coat base of a nonstick sauté pan with olive oil and place over medium heat. Add potato slices, season lightly with salt and sauté until cooked through and browned on edges. Remove from heat and let cool for 10 minutes.
Meanwhile, whisk together eggs, thyme and a pinch of salt and pepper in a mixing bowl. Fold in potatoes, olives and capers. Coat bottom and sides of a 9-inch pie plate (preferably Pyrex or nonstick) with olive oil. Pour in eggs and potatoes, spread evenly, and bake. Check after 10 minutes. It should be just about cooked through. When center is no longer liquid, turn on broiler. Place cake under broiler a few inches from heat, and cook for two minutes to brown edges.
Remove from oven and let cool to room temperature. Cut into 12 thin slices and serve on a platter.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 300 milligrams, Sugar 1 gram, TransFat 0 grams

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