Potato Salad With Tomatoes And Capers Recipes

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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

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 GREEN BEANS AND TOMATOES



Potato Salad with Green Beans and Tomatoes image

This potato salad puts a fresh-tasting spin on traditional potato salad. This zesty side dish disappears quickly.-Caroline Weese, Greybull, Wyoming

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 13

1-1/2 pounds red potatoes, quartered
3/4 pound fresh green beans, trimmed and halved
10 cherry tomatoes, halved
1 small onion, chopped
DRESSING:
1/2 cup olive oil
1/4 cup cider vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 teaspoon dried basil
2 garlic cloves, minced
1-1/4 teaspoons sugar
1/4 teaspoon hot pepper sauce

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. Add beans; return to a boil. Cook for 5-8 minutes or until the beans are crisp-tender and the potatoes are just tender; drain and cool. , Place in a large bowl; add the tomatoes and onion. Combine dressing ingredients; pour over the salad; toss to coat. Cover and , refrigerate.

Nutrition Facts :

OLD FASHIONED POTATO SALAD



Old Fashioned Potato Salad image

This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.

Provided by jewellkay

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 10

5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ teaspoon garlic salt
¼ teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
¼ cup mayonnaise

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, peel and chop.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g

POTATO SALAD WITH OLIVE, TOMATOES AND CAPERS



Potato Salad with olive, tomatoes and capers image

From the "Islands of the Caribbean" issue of Bon Appetit, and really nice change from the traditional potato salad.

Provided by kitina

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

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

RED POTATO AND TOMATO SALAD



Red Potato and Tomato Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 10

1 pound baby red potatoes, halved
1 pint (2 cups) cherry tomatoes, halved
3 scallions, thinly sliced
1/3 cup pitted black olives, halved
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons capers, rinsed and drained
1 tablespoon chopped fresh thyme leaves
1/4 cup extra-virgin olive oil
1 large lemon, zested
Kosher salt and freshly ground black pepper

Steps:

  • Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.
  • In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving.

POTATO SALAD WITH TOMATOES AND CAPERS



Potato Salad with Tomatoes and Capers image

Provided by Roy Finamore

Yield Makes 4 to 6 servings

Number Of Ingredients 11

1 1/2 pounds yellow-fleshed potatoes, scrubbed
Coarse salt
1 pint cherry tomatoes, halved (quartered if very large)
1 small red onion, thinly sliced
1/3 cup oil-cured black olives, pitted and halved
2 tablespoons salted capers, well rinsed and drained
1/3 cup chopped flat-leaf parsley
Pinch of crushed red pepper flakes
1 teaspoon dried oregano
1/4 cup olive oil
1 (3.75 ounce) can sardines in olive oil

Steps:

  • Put the potatoes in a pot, cover with cold water by at least an inch, add a good pinch of salt, and bring to a boil. Cover partway, reduce the heat to medium, and cook until the potatoes are tender. Drain on a rack set in the sink and leave them there until cool enough to handle.
  • Peel the potatoes and cut them into 1/3-inch cubes. Drop them into a mixing bowl, separating the cubes as you go. Add the tomatoes, onion, olives, capers, parsley, and red pepper. Toss gently. Crumble the oregano over the top, pour in the oil, and toss gently.
  • Transfer the salad to a large serving dish. Drain the sardines and blot them with paper towels, then arrange them over the salad. Let this sit for 30 minutes, and serve it at room temperature.

POTATO SALAD WITH CAPERS AND ANCHOVIES



Potato Salad With Capers and Anchovies image

Serve this zesty room-temperature salad on its own with crisp lettuce or arugula leaves on the side, or to accompany meats from the grill, a roast chicken or any type of fish. The dressing is essentially a well-seasoned vinaigrette, enhanced with Dijon mustard, capers, a little garlic and a few chopped anchovies. Red onion, thyme leaves and chopped parsley complete the picture - in all, a very simple dish. Most important is to dress the potato slices very carefully with your hands, in order to coat them well and to keep them from breaking. It is a potato salad you'll grow to love, best eaten within hours of assembling (but perfectly serviceable the next day).

Provided by David Tanis

Categories     salads and dressings, vegetables, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Kosher salt and black pepper
2 pounds medium yellow-fleshed potatoes, like Yukon Gold or Yellow Finn
1/4 cup finely diced red onion
3 tablespoons red wine vinegar
2 garlic cloves, finely minced or grated
1 tablespoon chopped anchovy (about 4 fillets)
1 tablespoon small capers (or large capers, roughly chopped)
1 tablespoon Dijon mustard
1/4 cup extra-virgin olive oil
1 teaspoon thyme leaves
2 tablespoons chopped parsley
3 hard-boiled eggs (8- to 9-minute eggs), for garnish
A handful of arugula leaves, for garnish (optional)

Steps:

  • Bring a large pot of well-salted water to a boil. Add the potatoes and cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 20 minutes. Remove and let cool slightly.
  • While the potatoes are cooking, make the vinaigrette: In a small bowl, put the red onion, vinegar and a healthy pinch of salt. Stir together, then let sit for 10 minutes, so onion softens and pickles slightly. Add the garlic, anchovy, capers and mustard. Whisk in the olive oil. Season to taste with salt and pepper.
  • When the potatoes are cool enough to handle, remove the skins with a paring knife. Carefully slice 1/4-inch thick, or slightly thicker. Put the slices in a wide, low bowl and season lightly with salt. Pour the vinaigrette over. Using your hands, gently coat the potato slices with the vinaigrette, taking care not to break them. Set aside at room temperature to let the salad absorb the dressing.
  • Just before serving, add thyme leaves and parsley and gently toss the potato slices again. (Some of the vinaigrette will have settled to the bottom of the bowl.) Garnish with halved or quartered hard-cooked egg and arugula leaves, if using.

PERFECT POTATO SALAD WITH CAPERS



Perfect Potato Salad With Capers image

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

Provided by Kata Zlata

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs potatoes, unpeeled, washed
4 hard-boiled eggs (optional)
4 tablespoons white wine
3 tablespoons balsamic vinegar
8 tablespoons olive oil
2 tablespoons mustard
2 tablespoons capers
3 small pickled cucumbers, cut into strips
parsley, chopped
chives, chopped
salt
pepper

Steps:

  • Cook potatoes, whole, unpeeled for 30-40 minute Peel it, while still warm, cut into small cubes.
  • Put it into deep dish, add wine.
  • Add capers, cucumbers, parsley, chives, eggs.
  • Separately mix vinegar, mustard and oil, salt and pepper to taste. Pour it in the same deep dish.
  • Mix it carefully.
  • Serve, season with lemon and parsley leaves.

Nutrition Facts : Calories 441.9, Fat 27.5, SaturatedFat 3.8, Sodium 230.2, Carbohydrate 42.7, Fiber 5.4, Sugar 3.8, Protein 5.1

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