RED POTATO AND TOMATO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.
- In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving.
WARM POTATO-TOMATO SALAD WITH DIJON VINAIGRETTE
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- For the vinaigrette:
- In a bowl, whisk together the onion, mustard, 2 tablespoons of the red wine vinegar, salt and pepper. Gradually whisk in the olive oil and then add the tarragon.
- Put the potatoes in a large pot of cold, well-salted water to cover. Bring to a boil, adjust the heat to maintain a gentle simmer, and cook until tender when pierced, about 15 minutes. Drain well and transfer to a large bowl or sheet pan to cool slightly. Sprinkle with 1 tablespoon red wine vinegar.
- Add some of the vinaigrette to the potatoes and toss; you may not need it all. Add the tomato and toss again. Taste and adjust the seasoning. The salad may need more salt.
Nutrition Facts : Calories 296 calorie, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 344 milligrams, Carbohydrate 32 grams, Fiber 4 grams, Protein 5 grams, Sugar 5 grams
MARK SARGEANT'S WARM CYPRUS POTATO, TOMATO, AND FETA SALAD
Make and share this Mark Sargeant's Warm Cyprus Potato, Tomato, and Feta Salad recipe from Food.com.
Provided by hectorthebat
Categories Potato
Time 17m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook the potatoes in boiling, salted water for 4 minutes until tender. Drain.
- Heat the olive oil a large frying pan and fry the potatoes until golden, then remove from the pan and set aside.
- Fry the onion, garlic and spice until golden. Return the potatoes to the pan with the tomatoes. Turn up the heat and cook for 3 minutes. Remove from the heat and stir through the spinach. Add the vinegar and the handful of oregano or parsley, and toss to combine.
- Transfer the potatoes to a serving dish and crumble over the feta. Drizzle with a little olive oil, and some freshly ground black pepper, then scatter over the remaining herbs and serve with some crusty bread, if you like.
Nutrition Facts : Calories 341.8, Fat 13, SaturatedFat 4.8, Cholesterol 22.3, Sodium 349.5, Carbohydrate 48.3, Fiber 8.2, Sugar 6.8, Protein 11.1
ROASTED POTATOES WITH GARLIC, LEMON, AND OREGANO
For perfect Roasted Potatoes with Garlic, Lemon, and Oregano there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb more sauce.
Provided by Aglaia Kremezi
Categories Garlic Potato Side Roast Easter Lemon Spring Oregano Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
- Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
- Sprinkle with the fresh oregano and serve at once.
- Variation:
- Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.
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