ANN'S ROASTED POTATO SALAD
Steps:
- Preheat oven to 375 degrees F.
- Mix 6 tablespoons of olive oil, the garlic, salt, pepper and herbs. Add potatoes and toss. Spread out onto a baking sheet and bake for 55 minutes, stirring occasionally. When potatoes are golden brown remove the pan from the oven and let cool. When potatoes are cool, place them in a bowl and scrape the pan drippings into a measuring cup. Add enough oil to the drippings to measure 6 tablespoons of oil. Whisk the vinegar and mustard in a small bowl. Gradually add the oil and then mix in the shallots. Pour the dressing over the potatoes and combine. Season with salt and pepper, if needed. Add chopped basil. Let stand for 1 hour at room temperature. Serve.
ROASTED POTATOES WITH ANCHOVIES AND TUNA
In this pantry-friendly recipe, golden, crackling-skinned potatoes move from side dish to main course after being tossed with tuna, capers and a pungent sauce of anchovies melted in brown butter. It's extremely adaptable. If you don't have (or like) tuna, use chickpeas or white beans instead. Just don't skimp on the onion, which adds a crisp sweetness to the potatoes. With their slightly thicker skins, fingerlings work especially well here, but use whatever you've got.
Provided by Melissa Clark
Categories dinner, lunch, weekday, seafood, vegetables, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium pot, cover potatoes with at least 1 inch of water, and add a generous amount of salt. Bring to a simmer, then cook until potatoes are very soft, 25 to 30 minutes. You want to overcook them a little, so the insides stay creamy when they're roasted later.
- Drain the potatoes, and let them cool until you can handle them.
- Heat oven to 425 degrees. Use your hands to smash the potatoes to about 3/4-inch thick and transfer to a rimmed baking sheet. Toss with oil and a little salt. (The more generous you are with the oil, the crispier the potatoes will get.) Arrange potatoes in a single layer.
- Roast until dark golden and crisp, 40 to 50 minutes, flipping them over halfway through.
- Meanwhile, melt butter in a small pot over medium heat. Stir in anchovies and capers, and continue to cook until butter is brown and nutty. Stir in garlic and remove pan from heat.
- Pour brown butter all over the potatoes. Add tuna (or beans) to the pan, and toss well. Season with more salt, if needed, pepper and lemon juice to taste. Scatter herbs and onions over the top and serve.
ROASTED POTATO AND GARLIC SALAD
This is not your traditional potato salad recipe, but it is sooooo good! It has such delicious, robust flavors and has always been a huge hit at our summer barbeques.
Provided by Holly
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place 1/2 cup of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.
- Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.
- Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes.
- Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total).
- Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.)
- Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.
- Turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.
Nutrition Facts : Calories 519.9 calories, Carbohydrate 55.9 g, Fat 30.6 g, Fiber 5.4 g, Protein 7 g, SaturatedFat 4.2 g, Sodium 27.3 mg, Sugar 7.1 g
ROASTED RED POTATO SALAD
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 Salad Potato Salad Recipes Red Potato Salad Recipes
Time 2h25m
Yield 8
Number Of Ingredients 8
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
RANCH TUNA AND POTATO SALAD WITH ROASTED JALAPENOS
Potato salad steps up its game in this hearty recipe, with flaky tuna, red onions, tomatoes and roasted jalapeño peppers.
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 9
Steps:
- Combine first 5 ingredients in medium bowl. Stir in jalapeño peppers.
- Add warm potatoes; gently stir to combine. Cool.
- Place lettuce on platter; top with potato mixture and tomatoes.
Nutrition Facts : Calories 130, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 10 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
TUNA AND ROASTED POTATO SALAD WITH AVOCADO-BUTTERMILK DRESSING
Warm potato and tuna salad gets an unexpected kick from chile powder and a cooling counterpoint from creamy avocado dressing.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Toss the potatoes with the olive oil and chili powder on a rimmed baking sheet and roast until golden brown and tender, about 25 minutes.
- Puree half of the avocado in a blender with the buttermilk, herbs, lemon juice, 1/2 teaspoon salt and a few grinds of pepper. Slice the remaining avocado half.
- Combine the romaine with the corn, bell peppers, warm potatoes and dressing. Season with salt and pepper. Top with the chopped avocado and the tuna, broken into chunks.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
SEARED TUNA WITH THE BEST POTATO SALAD
Provided by Jamie Oliver
Time 37m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the potato salad: Cook the potatoes, and while still warm, add the capers and a good squeeze of the lemon. Add the oil, and toss in the red onion and celery heart and season carefully with salt and pepper.
- Lay out your tuna steaks on a tray and season with salt and pepper. I prefer to cook it on one of those ridged grill pans or in a frying pan. Rub your pan, which should be very, very hot, with a little bit of olive oil on a piece of kitchen paper, then put in the tuna. What you want to do is sear the tuna so that it toasts, fries, and browns, about 45 to 60 seconds on each side. Once cooked, I like to rip the steaks in half and place them on top of the potato salad. Smash or pound up the basil in a mortar and pestle. Add a good glug of olive oil with a squeeze of lemon, and spoon this over each tuna steak.
TUNA SALAD WITH ROASTED VEGGIES RECIPE BY TASTY
Here's what you need: green beans, baby potato, lemon, olive oil, salt, pepper, paprika, fresh rosemary, fresh thyme, garlic, red bell pepper, mixed greens salad, hard-boiled egg, balsamic vinaigrette, tuna, celery, greek yogurt, salt, pepper, fresh parsley
Provided by Mercedes Sandoval
Categories Dinner
Yield 2 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 375˚F (190˚C).
- On a baking sheet lined with parchment paper, add the green beans, potatoes, and lemon.
- Drizzle the vegetables with 2 teaspoons of olive oil and season with salt, pepper, paprika, rosemary, thyme, and garlic. Mix until evenly coated.
- Add the bell pepper halves to the center of the baking sheet and drizzle with the remaining teaspoon of olive oil, ½ teaspoon of salt, and ½ teaspoon of pepper.
- Roast for 20 minutes until vegetables are golden brown. Let cool.
- Make the tuna salad: combine the tuna, celery, Greek yogurt, salt, pepper, and parsley in a medium bowl.
- Add a large handful of greens to 2 bowls. Divide the roasted vegetables and bell pepper halves between the bowls. Add a hard-boiled egg, if desired. Scoop the tuna salad into the bell peppers.
- Serve with a balsamic vinaigrette, if desired.
- Enjoy!
Nutrition Facts : Calories 565 calories, Carbohydrate 57 grams, Fat 19 grams, Fiber 9 grams, Protein 41 grams, Sugar 14 grams
POTATO AND TUNA SALAD WITH CAPERS AND DIJON DRESSING
Make and share this Potato and Tuna Salad With Capers and Dijon Dressing recipe from Food.com.
Provided by Abby Girl
Categories Potato
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Cook unpeeled potatoes in boiling water until tender.
- Drain and cool.
- Peel and cube potatoes.
- Combine potatoes, green onions and tuna in bowl.
- In seperate bowl, whisk together vinegar, olive oil, parsley, capers, mustard and salt and pepper.
- Pour over potato mixture and toss to coat.
- Serve at room temperature.
MEDITERRANEAN TUNA SALAD WITH ROASTED POTATO WEDGES
This Mediterranean tuna salad, a variation on salad nicoise, includes spinach, roasted red pepper, and wedges of roasted potatoes, along with the traditional tuna and haricots verts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 15
Steps:
- Heat oven to 450 degrees. Place potatoes on a baking sheet lined with parchment paper; roast until browned, about 30 minutes. Meanwhile, roast red pepper over gas burner until charred on all sides. Place in a bowl; cover with plastic wrap. Set aside for 15 minutes. Remove skin and seeds; cut into 1-inch pieces.
- Fill a bowl with water and ice; set aside. Bring a pot of water to a boil; add haricots verts. Cook until bright green and just tender, about 2 minutes. Drain; transfer to the ice bath until cool. Drain again, and set aside.
- Place basil, vinegar, salt, pepper, and 2 tablespoons warm water in a blender, and puree until smooth. With motor running, add olive oil, and puree until combined. Set aside.
- In a large bowl, combine spinach, tomatoes, celery, cucumbers, scallions, roasted potatoes and peppers, reserved basil puree, and tuna; toss. Divide haricots verts among six plates; top with tuna salad. Garnish with chopped Kalamata olives, and serve.
Nutrition Facts : Calories 255 g, Cholesterol 23 g, Fat 8 g, Fiber 519 g, Protein 20 g, Sodium 519 g
POTATO AND TUNA SALAD
Cooking time is marinating time. If you want the potatoes warm you need to start with hot potatoes and only marinate about 15-20 minutes.
Provided by Nyteglori
Categories Tuna
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix tuna with vegetables.
- Whisk remaining ingredients together in a separate bowl.
- Pour sauce over salad and toss well. Marinate 15 minutes before serving.
- Serve on a bed of spinach and top with tomatoes and egg for decoration.
Nutrition Facts : Calories 321.9, Fat 4.7, SaturatedFat 2.2, Cholesterol 29.1, Sodium 281.8, Carbohydrate 52.5, Fiber 7.2, Sugar 3.6, Protein 18.4
ROASTED POTATO SALAD
This is a superb and unusual potato salad that calls for roasted garlic, potatoes and peppers. No mayo! You've got to try it!
Provided by MNLisaB
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- To roast vegetables: Preheat oven to 400°.
- Wrap peeled garlic cloves together in foil with a few drops of olive oil and put in oven for the same time you will be roasting the peppers and potatoes, around 35 minutes.
- Cut potatoes in half and cut red peppers into half inch pieces.
- In a large bowl, toss potatoes, bell peppers and 3 TBS olive oil, along with salt and pepper to taste.
- Arrange potatoes and bell peppers in one layer, divided amongst 2 shallow baking pans.
- Roast in the middle and lower third of the oven, switching positions of the pans halfway through the roasting time, for a total of 35 minutes, or until potatoes are golden brown and tender.
- To make salad: After potatoes are done,remove pans from oven and immediately toss roasted potatoes and peppers with 2 TBS balsamic vinegar.
- Cool and remove garlic from foil.
- Squeeze cloves into a small bowl and mash with a fork with remaining 1/2 TBS olive oil and 1 TBS balsamic vinegar.
- Toss together with potatoes and peppers.
- Just before serving, add fresh basil.
- Serve at room temperature.
- Optional items you could add for a main dish meal: goat cheese, toasted pine nuts, grilled chicken, grilled tuna, etc.
ROASTED POTATO AND TUNA SALAD
Make ahead time for this recipe is 1 to 24 hours before serving. Taken from the "Great Tasting Money Saving Meals" cookbook. Note: cooking time does not include refrigeration time.
Provided by jonesies
Categories Tuna
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Spray jelly-roll pan with nonstick cooking spray.
- Scrub potatoes, pat dry.
- Cut potatoes into 1/2 inch cubes.
- Place on prepared pan; coat potates with cooking spray.
- Arrange potatoes in single layer.
- Bake 20 to 25 minutes or until potatoes are tender and lightly browned; stirring occasionally.
- While the potatoes are baking combine oil, orange juice, lemon juice, mustard, salt and pepper in small bowl.
- Whisk until well blended.
- Place potatoes in large bowl; cool slightly.
- Add tuna, tomatoes, green onions and oil mixture; toss gently to coat.
- Cover and chill at least 1 hour or up to 24 hours.
- To complete recipe, let salad stand at room temperature 10 minutes; toss gently and serve on lettuce leaves.
Nutrition Facts : Calories 241.6, Fat 12.8, SaturatedFat 1.9, Cholesterol 16.1, Sodium 398.5, Carbohydrate 20.4, Fiber 2.6, Sugar 3.8, Protein 12.4
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