Tangy Potato Salad With Kalamata Olives And Goat Cheese Recipes

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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

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

TANGY GOAT CHEESE AND DILL POTATO SALAD



Tangy Goat Cheese and Dill Potato Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 13

2 1/2 pounds diced Yukon gold potatoes
Salt
1/4 cup white wine or 2 tablespoons white wine vinegar
1/2 cup goat cheese crumbles
1 cup yogurt, creme fraiche, or sour cream
1 lemon, juiced
1/4 cup extra-virgin olive oil
1 small clove garlic, finely grated or minced
1/4 cup finely chopped dill
4 scallions, finely chopped, whites and greens
Freshly ground black pepper
2 dill pickles, chopped
4 radishes, thinly sliced

Steps:

  • Cover the potatoes with water and bring to a boil. Salt the water and cook until tender, about 10 minutes.
  • When the potatoes are cooked, return them to the hot pot and douse with a splash of wine or a couple tablespoons of white wine vinegar.
  • In a bowl, whisk together the goat cheese, yogurt, creme fraiche or sour cream, lemon juice, olive oil, and garlic. Toss the potatoes, dill and scallions in the dressing and season with salt and pepper. Garnish the salad with chopped pickles and thinly sliced radishes and serve.

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