Tangy Potato Salad With Kalamata Olives And Goat Cheese Recipes

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MOM'S TANGY POTATO SALAD



Mom's Tangy Potato Salad image

This chunky potato salad is a great dish for a family picnic or on a night when you're grilling out. The homemade dressing makes it extra delicious. -Michelle Gurnsey, Lincoln, Nebraska

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 45m

Yield 9 servings.

Number Of Ingredients 15

2 pounds red potatoes, cubed
2 hard-boiled large eggs, chopped
1 small onion, chopped
1 celery rib, chopped
1/4 cup reduced-fat mayonnaise
1/4 cup reduced-fat plain yogurt
2 tablespoons cider vinegar
2 tablespoons olive oil
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Dash garlic powder
Dash ground mustard

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool., Place potatoes in a large bowl. Add the eggs, onion and celery. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for 2 hours.

Nutrition Facts : Calories 148 calories, Fat 7g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 235mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

TANGY POTATO SALAD



Tangy Potato Salad image

A food experiment gone right! A potato salad for those of us who prefer a bold taste.

Provided by Greenleafwolf

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 50m

Yield 8

Number Of Ingredients 8

4 potatoes
4 eggs
¼ cup diced red onion
¼ cup diced dill pickles
½ cup mayonnaise
¼ cup spicy mustard
2 tablespoons chopped fresh chives
1 teaspoon ground black pepper

Steps:

  • Bring two pots of water to a boil; cook potatoes in one pot and eggs in the other pot until potatoes are semi-soft, 20 minutes. Transfer potatoes and eggs to a bowl of cold water until both are cooled.
  • Dice potatoes and place in a large bowl. Cut eggs in half; remove yolks and place in a separate bowl. Dice egg whites; add to potatoes. Mix red onion and pickles into potato mixture.
  • Whisk mayonnaise, mustard, chives, black pepper, and egg yolks together until smooth. Gently mix mayonnaise mixture into potato mixture until evenly coated; refrigerate for 10 to 15 minutes.

Nutrition Facts : Calories 228.1 calories, Carbohydrate 21.7 g, Cholesterol 98.2 mg, Fat 13.5 g, Fiber 2.6 g, Protein 5.6 g, SaturatedFat 2.4 g, Sodium 369.4 mg, Sugar 1.5 g

POTATO CRISPS WITH GOAT CHEESE AND OLIVES



Potato Crisps with Goat Cheese and Olives image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield about 60 crisps

Number Of Ingredients 11

1 to 2 cups vegetable oil
3 medium Yukon Gold potatoes
Freshly ground black pepper
1/4 cup fresh goat cheese, room temperature
1/4 cup mascarpone cheese, room temperature
1/2 teaspoon grated orange zest (1/2 orange)
1/2 cup pitted Castelvetrano olives
1/2 cup pitted Kalamata olives
1 tablespoon capers, drained and rinsed
1 teaspoon chopped fresh rosemary
2 tablespoons extra-virgin olive oil

Steps:

  • For the crisps: Fill a medium saucepan with 1/2 inch of vegetable oil. Heat over medium heat until the oil reaches 350 degrees F on a deep-fry thermometer. Slice the potatoes 1/8-inch thick, using a Japanese mandoline. Working in batches so as not to crowd the pan, fry the potatoes until crispy and golden brown, about 4 minutes per batch. With a spider or slotted spoon, remove the potatoes to a paper-towel-lined tray and drain well. Season with a few grinds of black pepper.
  • For the goat cheese: Using a rubber spatula, mix the goat cheese, mascarpone and orange zest together until well combined and smooth. Set aside at room temperature.
  • For the olive spread: Add the olives, capers and rosemary to a food processor. Pulse until finely chopped. Add the olive oil and pulse to puree; the finished spread should still have a little texture but be cohesive.
  • To assemble: Place a dollop of the goat cheese mixture on each potato crisp and top with a spoonful of the olive spread.

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.

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

WARM POTATO SALAD WITH GOAT CHEESE



Warm Potato Salad with Goat Cheese image

You can use Yukon golds, fingerlings or red bliss potatoes for this warm, creamy salad. The goat cheese melts into the dressing when you toss it with the hot potatoes.

Provided by Martha Rose Shulman

Time 20m

Yield Serves 6

Number Of Ingredients 12

1 tablespoon white wine vinegar or sherry vinegar
1 tablespoon freshly squeezed lemon juice
Salt to taste
1 teaspoon Dijon mustard
1 small or medium garlic clove, minced or pureed
1/3 cup extra virgin olive oil, or for a low-fat dressing use 1/4 cup low-fat yogurt or buttermilk and 2 tablespoons extra virgin olive oil
1 1/2 pounds Yukon gold, fingerling or red bliss potatoes
Salt and freshly ground pepper to taste
2 to 4 tablespoons finely chopped red onion (to taste), rinsed with cold water and drained
2 tablespoons chopped flat-leaf parsley
2 ounces soft goat cheese
2 to 3 sage leaves, cut in thin slivers (optional)

Steps:

  • Make the dressing. Whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in the olive oil or the yogurt and olive oil. Taste and adjust seasonings, Set aside.
  • Scrub the potatoes and cut into 3/4-inch dice if large. If using fingerlings cut in 3/4 inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. Remove from the heat and toss while hot in a bowl with salt and pepper to taste, the onions, parsley, goat cheese, and the dressing. Sprinkle the sage over the top and serve.

Nutrition Facts : @context http, Calories 125, UnsaturatedFat 1 gram, Carbohydrate 22 grams, Fat 2 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 2 grams, TransFat 0 grams

NEW POTATOES WITH GOAT CHEESE AND TAPENADE



New Potatoes with Goat Cheese and Tapenade image

Over the years, workshop chefs have devised many memorable hors d'oeuvres with chèvre because of Cakebread's long friendship with two wine-country goat cheese producers: Laura Chenel and Skyhill. This one-bite appetizer, featuring soft herbed goat cheese spread on a potato slice with a dollop of tapenade, comes from chef Pascal Olhats, who prepared it during the 1993 Workshop. If you have a small food processor, you can halve the tapenade recipe, as you need only a small amount for this dish. Then again, tapenade keeps well in the refrigerator, and you will be happy to have some on hand. Use it as a sandwich condiment or spread for crostini, slather it on grilled tuna, or toss it with pasta.

Yield serves 8

Number Of Ingredients 12

8 small red potatoes, about the size of golf balls (about 1/3 pound)
2 ounces fresh goat cheese
1 tablespoon fine dry bread crumbs
2 teaspoons extra-virgin olive oil
1/4 teaspoon minced fresh thyme
1/2 pound pitted niçoise or kalamata olives (about 1 cup)
2 tablespoons extra-virgin olive oil
4 anchovy fillets
2 teaspoons capers, rinsed
1 large clove garlic, crushed
Pinch of freshly ground black pepper
Sprigs fresh thyme for garnish

Steps:

  • Put the potatoes in a small saucepan with salted water to cover by 1 inch. Bring to a boil, adjust the heat to maintain a simmer, and cook until the potatoes are tender when pierced, about 15 minutes. Drain and let cool. Slice the potatoes about 1/4 inch thick, discarding the rounded ends. You should get 3 or 4 slices from each potato.
  • In a small bowl, combine the cheese, bread crumbs, olive oil, and thyme.
  • For the tapenade: Combine all the ingredients in a food processor and blend until smooth.
  • Preheat a broiler. Spread each potato slice with some of the cheese mixture, dividing it evenly, then put the slices on a tray and broil until the cheese melts and colors slightly, 2 to 3 minutes. Top each slice with about 1/4 teaspoon tapenade and garnish with the tip of a thyme sprig. Serve immediately.
  • Enjoy with Cakebread Cellars Sauvignon Blanc or another refreshing white wine or rosé.

TANGY POTATO SALAD WITH KALAMATA OLIVES AND GOAT CHEESE



Tangy Potato Salad With Kalamata Olives and Goat Cheese image

Ready, Set, Cook! Special Edition Contest Entry: An easy-to-make recipe. Delicious combination of traditional greek flavors combined with a refreshing tangy dressing. Pairs well with grilled lamb chops.

Provided by Jellybean

Categories     Potato

Time 20m

Yield 1 large bowl, 6-8 serving(s)

Number Of Ingredients 16

1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
1/4 cup water
2 tablespoons white wine vinegar
1 small cucumber, seeded, thinly sliced
1/4 green onion, thinly sliced
1/2 cup kalamata olive, pitted and halved
1 tablespoon capers
4 ounces tangy goat cheese, crumbled
1/2 cup fresh cilantro, coarsely chopped
salt, to taste
black pepper, to taste
8 ounces Greek yogurt, plain
1 tablespoon lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon sugar
2 garlic cloves, finely minced

Steps:

  • Combine Simply Potatoes and water in 4-quart microwave safe casserole dish. Cover; microwave on HIGH 10 to 12 minutes until potatoes are tender. Place Simply Potatoes in large bowl. Sprinkle potatoes with white wine vinegar. Add cucumber, onions, olives, capers, goat cheese and cilantro. Toss gently to mix.
  • Meanwhile, whisk together yogurt, lemon juice, olive oil, sugar and garlic.
  • Pour dressing mixture over potatoes and stir to coat evenly.
  • Season with salt and pepper to taste.
  • Chill for 1 hour or until ready to serve.

Nutrition Facts : Calories 174.5, Fat 15.9, SaturatedFat 5.3, Cholesterol 15, Sodium 224.7, Carbohydrate 4.4, Fiber 0.7, Sugar 2.1, Protein 4.7

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