Potato Salad With Olive Oil Recipe

Herbed Potato Salad Recipe Cookie and Kate

WebMay 23, 2019 · Instructions. In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over …

Rating: 4.8/5(301)
1. In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.
2. Reserve 1/4 cup cooking water, then drain. Transfer the potatoes to a large mixing bowl.
3. In a small food processor or blender, combine the olive oil, 1/3 cup parsley, 1/3 cup green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces. Then, while running the food processor, pour in the reserved cooking water and process just until blended. (If you don’t have a food processor or blender, just finely chop the parsley and onions and whisk the dressing together until the oil is fully incorporated.)
4. Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. (It will look like you’ve poured in too much dressing, but don’t worry, the potatoes will soak it up!) Let the potatoes rest for ten minutes, gently tossing every few minutes.

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Mediterranean Potato Salad {No Mayo!}

WebMay 21, 2020 · Reduce to a simmer and cook until the potatoes are fork tender, about 15 to 20 minutes. Drain then set aside to cool. When the …

1. Place the potatoes in large pot and cover with water. Add salt and bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender, about 15 to 20 minutes. Drain then set aside to cool.
2. When the potatoes are cooled, cut them into bite sized chunks and transfer to a large salad bowl.
3. To make the dressing, whisk together the lemon juice, olive oil, Dijon mustard, salt and pepper. Pour on top of the potatoes and toss to combine. Add the onions, olives, parsley, cilantro and green onions and gently toss to combine.
4. Serve warm or store in the fridge for a few hours before serving cold. If the potato salad seems dry, add a drizzle of olive oil before serving.

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Healthy Potato Salad (No Eggs) The Picky Eater

WebDec 3, 2023 · All Mayo Potato Salad: If you prefer an all mayo flavor, you can make the dressing with 2/3 cup of mayonnaise. To keep the recipe …

Rating: 4.9/5(21)
1. Put potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into themgoes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let cool.
2. Meanwhile, stir together the mayonnaise, sour cream, yogurt, mustard, pickles and juice, red onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Add the potatoes to the bowl, and toss to coat with the dressing.
3. Season to taste with salt and pepper. Drizzle with a little olive oil and garnish with reserved scallions and capers. Can be served warm or cool. If serving cool, transfer to a large bowl covered with plastic wrap and cool in the fridge for at least 3 hours before serving.

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