TOMATO-POTATO SALAD WITH OLIVE VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield SERVES: 6 servings
Number Of Ingredients 10
Steps:
- Place the potatoes in a large pot; cover with water by 2 inches. Season generously with salt and bring to a boil. Reduce to a simmer and cook until the potatoes are tender, about 20 minutes. Drain the potatoes; let cool 15 to 20 minutes.
- Whisk the olive oil, vinegar, 1 teaspoon salt and a few grinds of pepper in a medium bowl; stir in the olives and diced celery. Halve the potatoes and transfer to a shallow bowl. Scatter the tomatoes over the potatoes, then drizzle with the vinaigrette. Scatter the celery leaves, basil and chives over the salad and season with salt and pepper.
RED POTATO AND TOMATO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 10
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.
GARDEN TOMATO AND POTATO SALAD
Provided by Orah Raia
Categories Salad Potato Tomato Low Fat Quick & Easy Summer Bon Appétit New Jersey
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cook potatoes in large pot of boiling salted water until just tender. Drain and cool slightly. Cut potatoes into small pieces and place in large bowl.
- Meanwhile, heat 2 teaspoons olive oil in heavy medium skillet over medium-low heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook 1 minute longer. Add onion mixture to potatoes. Add remaining 1/4 cup oil, tomatoes, vinegar, basil and oregano. Toss to combine well. Season salad to taste with salt and pepper.
POTATO, CORN, AND CHERRY TOMATO SALAD WITH BASIL DRESSING
Categories Salad Food Processor Potato Tomato Side Fourth of July Vegetarian Quick & Easy Basil Corn Summer Gourmet
Yield Serves 8
Number Of Ingredients 6
Steps:
- In a blender or food processor blend together the vinegar, the oil, the basil, and salt and pepper to taste until the dressing is emulsified. In a large saucepan combine the potatoes with enough cold water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes for 15 minutes, or until they are tender. Drain the potatoes, let them cool, and quarter them. In a large bowl combine the corn, the potatoes, the tomatoes, the dressing, and salt and pepper to taste and toss the salad gently.
HERBED TOMATO AND POTATO SALAD
Fresh herbs put this pretty potato salad in a class of its own!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h32m
Yield 6
Number Of Ingredients 8
Steps:
- Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 20 to 25 minutes or until tender; drain. Cool; cut into 1/2-inch slices.
- Gently mix potatoes and remaining ingredients. Cover and refrigerate about 2 hours, stirring occasionally, until chilled.
Nutrition Facts : Calories 240, Carbohydrate 20 g, Cholesterol 0 mg, Fat 3, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 10 mg
SUMMER POTATO AND TOMATO SALAD
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Scrub potatoes but do not peel. In a pot, cover potatoes with water, cover pot and cook until tender but firm, about 20 minutes depending on size.
- With food processor on, put garlic and shallot through feed tube.
- If using canned roasted peppers, rinse well and mince in food processor. Combine with garlic, shallot and olives in serving bowl.
- Add basil to bowl with yogurt and mustard. Mix well.
- Wash, trim and cut tomatoes into quarters or eighths. Chop by pulsing in food processor. Add to dressing.
- When potatoes are cooked, drain and cut into small chunks and stir into dressing.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 2 grams, Carbohydrate 61 grams, Fat 2 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 194 milligrams, Sugar 26 grams, TransFat 0 grams
POTATO SALAD WITH GREEN BEANS AND TOMATOES
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
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 :
POTATO AND HEIRLOOM TOMATO SALAD
Summer's heirloom tomatoes are combined with white and sweet potatoes and fresh greens in a salad tossed with a spicy southwestern dressing. Creamy goat-cheese slices are served on top.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Place the potatoes in a large saucepan of cold salted water. Bring to a boil, reduce to simmer, and cook until the potatoes are just tender, 20 to 25 minutes. If sweet potatoes are done before, remove with slotted spoon to colander. Drain the potatoes in colander, and rinse with cold water. When cool enough to handle, peel, and cut into 1-inch chunks.
- Transfer potatoes to a medium bowl; add reserved poblano pieces and half of dressing. Stir to combine well. Place lettuces in large bowl. Drizzle with olive oil, and sprinkle with salt and pepper. Cut tomatoes into halves, slices, or wedges, and toss well with greens.
- If plating salads individually, arrange greens on six plates, and divide warm potato salad evenly among them. Top each salad with a disc of goat cheese, and a sprinkle of scallions. Serve remaining dressing on the side.
DAYTON'S BACON, TOMATO AND POTATO SALAD
Before Dayton's was Marshall Field's (and before Marshall Field's was Macy's), this salad was sold in Dayton's Marketplace.
Provided by Lisa1
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, cook potatoes with skins on until tender. Cool.
- Cut potatoes into bite-sized pieces.
- In a large bowl, combine potatoes with celery, bell pepper, onion and bacon.
- In a small bowl, combine mayonnaise, sour cream, Dijon mustard, vinegar, salt and pepper.
- Pour mayo mixture over potato mixture. Toss gently to mix.
- Add tomato and toss gently.
- Cover and refrigerate to chill.
Nutrition Facts : Calories 126.3, Fat 5.5, SaturatedFat 1.8, Cholesterol 6.8, Sodium 291.2, Carbohydrate 18, Fiber 2.3, Sugar 2.3, Protein 2.3
TOMATO-POTATO SALAD WITH BASIL
The potatoes taste best hot off the grill with the cool tomatoes, but they can also be served at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Brush potato slices lightly with oil and sprinkle with salt and pepper. Place on a medium-hot grill and cook, covered, 3 to 5 minutes on each side, or until tender.
- Slice tomatoes and arrange on plates along with potatoes, tucking basil leaves among them.
- Drizzle with vinegar and additional oil, and sprinkle with salt and pepper to taste.
SICILIAN POTATO SALAD
Fresh basil is the star of this mayo-free, Italian-inspired take on potato salad. -Sue Falk, Warren, Michigan
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 26 servings.
Number Of Ingredients 11
Steps:
- Place potatoes and 1/2 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 12-15 minutes. Drain; rinse with cold water. Pat dry., Meanwhile, in a small saucepan, bring 1 cup water to a boil. Add beans; cook, uncovered, just until crisp-tender, 3-4 minutes. Drain; immediately drop into ice water. Drain and pat dry., Peel and cube potatoes; sprinkle with remaining salt and the pepper. Transfer to a serving bowl. Add beans, cucumbers, tomatoes, onion and 3/4 cup basil leaves. Whisk together oil, vinegar and garlic. Drizzle over vegetables; toss to coat. Sprinkle with remaining basil.
Nutrition Facts : Calories 96 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 143mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
POTATO, TOMATO, CORN AND BASIL SALAD
Summer in a side dish! This is a Dave Lieberman recipe that I adore. You can serve this any time of the year, but I think it's best during the summer. If you're looking for a delicious and different potato salad, this is it! **Added note - You may not need to add the entire amt. of dressing..do it to taste. I found some other reviews and suggestions at the Food Network site. If you want to check there, just type in the name of this recipe in the search box. Happy eating! :-)
Provided by LifeIsGood
Categories Potato
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Put potatoes into a big pot of salted water and bring to a boil. Cook approximately 15 minutes or until fork-tender.
- Scoop potatoes out into a bowl filled with ice water (to stop the cooking).
- Cook the corn in the same boiling water for about 5 minutes.
- Remove cooled potatoes to a cutting board and cut into quarters. Put in a large salad bowl.
- Add corn to the bowl of ice water, until cooled. Drain.
- Cut the kernels off of each ear of corn and add to the salad bowl.
- Add the tomatoes, onion and whole basil leaves (you can tear or julienne them, if you want).
- Add olive oil and lemon juice and toss gently to combine.
- Season with salt and pepper.
- Serve immediately or you can let the flavors meld.
Nutrition Facts : Calories 228.1, Fat 10.4, SaturatedFat 1.6, Sodium 311.3, Carbohydrate 33.2, Fiber 4.2, Sugar 8.1, Protein 4.9
NEW POTATO & SUNDRIED TOMATO SALAD
This simple salad is a flavourful, vegetarian side - perfect for al fresco summer dining
Provided by Good Food team
Categories Dinner, Side dish, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Cook the potatoes in plenty of boiling, salted water until tender. Drain and cool under cold running water. Remove the skins and set the potatoes aside for later.
- In a small bowl, mix the crème fraîche, mayonnaise and olive oil with the sugar and some seasoning. Then stir in the tomatoes, parsley and spring onions.
- Add the potatoes and coat in the creamy dressing, trying not to break up the potatoes. This can be made a day ahead and stored in the fridge.
Nutrition Facts : Calories 594 calories, Fat 42 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 2.34 milligram of sodium
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