Ripe Olive Potato Salad Recipes

WARM POTATO SALAD WITH OLIVES

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.

POTATO AND OLIVE SALAD

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.

TOMATO-POTATO SALAD WITH OLIVE VINAIGRETTE

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.

RIPE OLIVE POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and transfer to a large bowl; cool, peel and dice.
• Add olives, celery and onions to potatoes and gently mix.
• Whisk together the vinegar, oil, salt, dill weed and pepper. Pour over potatoes and mix gently to coat. Refrigerate.
• Whisk together yogurt, mustard, honey and garlic salt. Pour over potato mixture and stir gently but thoroughly. Chill and serve.

POTATO SALAD WITH KALAMATA-HAZELNUT VINAIGRETTE

Steps:

• In a 6-qt. stockpot, place a steamer basket over 1 in. water. Place potatoes in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, 15-18 minutes. Transfer to a large bowl; refrigerate 30 minutes., Place 2 tablespoons hazelnuts in a food processor. Add 4 tablespoons rice vinegar, water, oil, oregano, garlic, sugar, salt, pepper flakes and pepper. Pulse until blended. Stir in olives and remaining hazelnuts., Peel and thinly slice avocados; toss with remaining vinegar. Layer a fourth of the potatoes, avocados and onion in a large bowl; drizzle with a fourth of the vinaigrette. Repeat layers 3 times. Serve at room temperature.

POTATO SALAD WITH OLIVES AND PEPPERS

Steps:

• Mince garlic and mash to a paste with a pinch of salt using side of a large heavy knife. Transfer to a large bowl and whisk in vinegar, salt, and red-pepper flakes, then whisk in oil.
• Add hot potatoes to vinaigrette and toss to coat. Let stand until potatoes cool to warm, about 30 minutes, then stir in peppers, parsley, and olives. Serve warm or at room temperature.

POTATO AND OLIVE SALAD

Steps:

• Peel the potatoes and boil them in salted water until tender. Drain them and cut them in half, or quarters if large, but leave them whole if small.
• Prepare the dressing in the serving bowl. Mix the oil with the lemon juice, paprika, cumin, chili pepper, and salt.
• While still warm, turn the potatoes in the dressing, add the parsley, onion, and olives and mix gently.

POTATO, RED ONION & OLIVE SALAD

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.

GARLICKY OLIVE OIL POTATO SALAD

Steps:

• Scrub and cube potatoes (peel them if you want-- I don't), then place in large pot with water to cover.
• Bring to boil and cook just until soft, when you can pierce them with a fork. This won't take very long, so keep an eye on it! I don't like my potatoes too mushy.
• Drain potatoes well.
• Mix dressing ingredients and pour over potatoes; chill until serving time.

HERBY POTATO SALAD WITH SMASHED OLIVES

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, RED ONION & OLIVE SALAD

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.