GRILLED FINGERLING POTATO SALAD WITH FETA, GREEN BEANS AND OLIVES
Steps:
- Bring a large pot of salted water to a boil and cook the haricot vert until al dente, about 90 seconds. Shock in ice water, drain well, chop in halves or thirds and reserve.
- Put the potatoes in a large pot, cover with 2 inches cold water and add 1 tablespoon salt. Bring to a boil and cook until a small knife inserted into the center of the potato meets with some resistance, about 5 minutes. Drain well, place on a baking sheet and let cool slightly. Halve lengthwise.
- Whisk the vinegar, lemon juice, mustard, honey and salt and pepper. Slowly whisk in the olive oil until emulsified.
- Heat the grill to medium heat. Toss the potatoes with canola oil and sprinkle with salt and pepper. Grill until golden brown in spots, tossing occasionally, about 5 minutes. Remove and toss with some of the vinaigrette.
- Combine the potatoes, green beans, feta cheese, olives and oregano in a bowl. Toss with more of the vinaigrette, taste and season with salt and pepper if necessary. Scatter the parsley leaves over the top and drizzle with a bit more olive oil.
ROASTED SWEET POTATO SALAD WITH FETA
Here's a beautiful salad recipe. Filling and delicious, the roasted sweet potatoes work perfectly with the salty feta cheese.
Provided by Melanie Booth
Categories Salad Vegetable Salad Recipes
Time 50m
Yield 3
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine sweet potatoes, olive oil, and cumin seeds on a roasting tray, season with salt and pepper, and toss to coat. Spread cashews onto a baking sheet.
- Roast potatoes in the preheated oven until soft and slightly colored at the edges, 30 to 45 minutes, stirring after 20 minutes.
- At the same time, toast cashews in the oven until they start to turn golden brown and become fragrant, 10 to 15 minutes. Chop when cool enough to handle.
- Meanwhile, whisk oil, vinegar, sugar, salt, and pepper for dressing in a small bowl.
- Divide feta cheese, spinach, arugula, watercress, and cilantro among 3 plates. Top with warm sweet potatoes and cashews. Pour dressing over top and serve.
Nutrition Facts : Calories 526.1 calories, Carbohydrate 36.7 g, Cholesterol 49.8 mg, Fat 37.5 g, Fiber 4.9 g, Protein 13.4 g, SaturatedFat 12.3 g, Sodium 917.1 mg, Sugar 10.5 g
MEDITERRANEAN TUNA, POTATO, OLIVE, AND FETA SALAD WITH GARLIC DRESSING
Steps:
- Separate garlic cloves, leaving skins intact. In a large kettle cover potatoes with salted water by 2 inches and add garlic. Simmer potatoes and garlic until potatoes are just tender, about 20 minutes. Drain potatoes and garlic in a colander and, when cool enough to handle, cut potatoes into 1/4-inch-thick slices. Peel garlic and in a blender puree with water, vinegar, oil, mustard, and salt and pepper to taste. Potatoes may be prepared and dressing made 1 day ahead and chilled separately, covered.
- Cut beans into 1-inch pieces. Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water cook beans until crisp-tender, about 3 minutes for haricots verts or 6 minutes for regular green beans. In a colander drain beans and plunge into ice water to stop cooking. Pat beans dry. Cut bell pepper into 1/4-inch dice and halve cucumber lengthwise. Seed cucumber and diagonally cut into 1/4-inch-thick slices. Pit and chop olives. Vegetables and olives may be prepared up to this point 4 hours ahead and chilled separately, covered.
- Drain tuna and transfer with potatoes, beans, bell pepper, cucumber, and olives to a large bowl.
- Just before serving, toss salad with dressing and crumble feta on top.
GREEK-STYLE FETA POTATO SALAD WITH VINAIGRETTE
This is another great potato salad from my collection... I have even added in a couple of tablespoons of Feta cheese when processing the vinaigrette dressing. This complete recipe may be doubled if desired.. NOTE: If you should decide to add in a bit of garlic, only add in about 1/4 teaspoon of garlic powder, as fresh garlic just seems to overpower the salad, but it is just as good without the garlic..... you are going to just love this potato salad, so I DO suggest you double the recipe lol!
Provided by Kittencalrecipezazz
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook or steam potatoes until done.
- Slice into 1-inch cubes, and place into a large bowl.
- Prepare the dressing: In processor process vinegar, olive oil, Dijon mustard, oregano (can use 2 tablespoons FRESH oregano in place of dried), salt and pepper (can add a bit of garlic POWDER to the dressing if desired).
- When the potatoes are still warm, toss them with the dressing; set aside to cool.
- After the potatoes are cool, mix in the olives, cucumber, red, green bell peppers, salt and black pepper, Feta cheese and fresh parsley; toss well to coat.
- DELICIOUS!
Nutrition Facts : Calories 449.6, Fat 24.9, SaturatedFat 8, Cholesterol 33.4, Sodium 939.1, Carbohydrate 48, Fiber 6.8, Sugar 7.8, Protein 11.4
ROASTED POTATO SALAD WITH FETA
Dress up roasted potatoes with savory fixings. This is an easy recipe that delivers big flavor. Better still, you can effortlessly double or triple it for a crowd. -Jennifer Galfano, West Chester, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, toss the potatoes with 1 tablespoon oil, salt and pepper. Transfer to a greased 15x10x1-in. baking pan. Bake at 400° for 20-25 minutes or until tender., Immediately drizzle potato mixture with 1 tablespoon vinegar; let stand for 5 minutes. Meanwhile, in a small bowl, combine the mustard and remaining oil and vinegar., In a large bowl, combine the potato mixture, red peppers, onions and cheese. Add dressing and toss to coat.
Nutrition Facts : Calories 217 calories, Fat 12g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 574mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
SWEET POTATO, SPRING ONION & FETA SALAD
Swap heavy mayonnaise and spuds for roasted sweet potato, salty Greek cheese, fresh herbs and pine nuts
Provided by Sarah Cook
Categories Lunch, Side dish
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the sweet potato with the oil and some seasoning. Spread on a baking parchment-lined baking tray and roast for 30-35 mins until tender. Cool to room temperature.
- Whisk the dressing ingredients with a little more seasoning. Pile the potato onto a serving platter and drizzle over the dressing. Scatter over the feta and nuts, and very gently toss with your hands so you don't break up the potato.
Nutrition Facts : Calories 360 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 18 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium
COLD POTATO SALAD WITH TOMATOES, OLIVES AND FETA
This potato salad is equally delicious served in the cooler months as well as the summer. I add capers to this salad also, but that is optional. You can peel the potatoes if desired, I like to leave them on. Plan ahead the salad needs to chill for a minimum of 5 hours before serving. You can adjust the olive oil, white wine vinegar, and oregano to taste. Prep time does not include chilling times, cooking time is for boiling potatoes.
Provided by Kittencalrecipezazz
Categories Potato
Time 20h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash and scrub the potatoes (leave unpeeled) then cook in boiling salted water for about 25-30 minutes, or until fork-tender; drain, and cut in half, or quarters if they are large.
- Transfer to a large bowl and cool to room temperature.
- Toss lightly with white wine vinegar, cover place in the refrigerator until cold.
- Remove from the fridge and toss with olive oil, oregano, salt and pepper (you can add in more white wine vinegar at this point if desired).
- Add in cucumber, chopped tomatoes, olives and onions; toss to combine.
- Add in crumbled feta cheese; mix to combine.
- Place in a large glass bowl and place the sliced eggs around the edge of bowl.
- Cover and refrigerate for a minimum of 5 hours before serving.
DILLED POTATO SALAD WITH FETA
Make and share this Dilled Potato Salad With Feta recipe from Food.com.
Provided by Kizzikate
Categories Potato
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes in largge pot, add water to cover. Bring to a boil. Cover, reduce heat, and simmer 25-30 minutes until tender. Drain, cool, and cut into quarters.
- Whisk together vinegar, oil, dill, salt, and pepper. Pour over warm potatoes.
- Stir in chopped bell pepper and green onions. Add cheese, toss to combine.
- Cover and chill at least 2 hours.
Nutrition Facts : Calories 292.3, Fat 16.6, SaturatedFat 4.6, Cholesterol 17.8, Sodium 429.4, Carbohydrate 31, Fiber 4.2, Sugar 3.9, Protein 6.6
MOLDAVIAN POTATO, FETA AND SCALLION SALAD
This Salata de Cartofi cu Brinza is a delightful alternative to traditional potato salad. The recipe calls for red skinned potatoes, but it's grand with others too. Originally from Please to the Table, a Russian Cookbook.
Provided by j-jitterbug
Categories Potato
Time 22m
Yield 1 salad, 6 serving(s)
Number Of Ingredients 9
Steps:
- Clean and cook potatoes in boiling water until tender, 18-20 minutes.
- Chop, press and crumble other ingredients.
- Cool potatoes until they can be handled, then dice into 3/4-inch cubes.
- Toss with olive oil and garlic, then let fully cool to room temperature.
- Add feta and scallions and drizzle with vinegar.
- Add dill, salt& pepper, and toss gently.
- Let rest for at least 1 hour to allow flavors to mingle.
- Add optional garnish and serve.
POTATO SALAD WITH FETA CHEESE AND OLIVES
This is a Mediterranean style potato salad, which is a great dish for barbecues or picnics. It uses no mayonnaise so it is fairly light as well.
Provided by Lalaloula
Categories Potato
Time 55m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Wash, peel and cook the potatoes (about 30 minutes). Chop the dill.
- In a small bowl mix lemon juice, yogurt, a pinch of salt, olive oil and vinegar. Add chopped dill and the capers. Season with pepper to taste.
- When the potatoes are done, drain them and cut them into thin slices. Put into a salad dish. Pour the dressing on top and mix to coat all the potatoes with it. Using your fingers crumble the feta cheese over the salad.
- Cut the green onions/scallions into thin slices, chop the olives and add as well.
- Serve with bread or meat.
ZESTY FETA POTATO SALAD
This flavorful red potato salad goes international with a tangy Greek-style cheese and zesty Italian dressing.
Provided by My Food and Family
Categories Home
Time 3h30m
Yield 10 servings, 3/4 cup each
Number Of Ingredients 6
Steps:
- Combine first 4 ingredients in large bowl.
- Mix dressing and garlic. Add to potato mixture; mix lightly.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
ROASTED NEW POTATO, KALE & FETA SALAD WITH AVOCADO
Serve this filling salad as a healthy veggie supper during the week. It's packed with nutrient-rich kale, new potatoes, avocado, feta and pumpkin seeds
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Supper
Time 50m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 10 mins until mostly tender, drain and leave to steam dry. Toss the potatoes in a large roasting tin with the garlic, drizzle over 1 tbsp oil and season. Roast for 20 mins.
- While the potatoes are roasting, squeeze half the lemon juice over the shallot and half of the kale, season, then massage gently to encourage the kale to soften.
- Remove the garlic cloves from the oven. Put the rest of the kale on top of the potatoes, drizzle over a little oil, season and return to the oven for 5 mins until crisp.
- Meanwhile, blitz the garlic, avocado, mustard, remaining oil and lemon juice together, add enough water to create a smooth dressing and season to taste. Mix the potatoes and cooked kale into the raw kale salad and tip onto a platter. Drizzle over the dressing, then top with the feta, chilli flakes and pumpkin seeds.
Nutrition Facts : Calories 418 calories, Fat 28 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
FETA POTATO SALAD
Whip up this easy-to-make chilled Feta Potato Salad. Simply toss the ingredients together and wait for the feta potato salad magic to happen in the fridge.
Provided by My Food and Family
Categories Recipes
Time 3h25m
Yield Makes 12 servings.
Number Of Ingredients 6
Steps:
- Cook potatoes in boiling water 15 min. or just until tender; drain. Place in large bowl.
- Add remaining ingredients; mix lightly. Cover.
- Refrigerate several hours or until chilled. Stir before serving.
Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
GRILLED FINGERLING POTATO SALAD WITH FETA, GREEN BEANS
Categories Potato
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil and cook the haricot vert until al dente, about 90 seconds. Shock in ice water, drain well, chop in halves or thirds and reserve. Put the potatoes in a large pot, cover with 2 inches cold water and add 1 tablespoon salt. Bring to a boil and cook until a small knife inserted into the center of the potato meets with some resistance, about 5 minutes. Drain well, place on a baking sheet and let cool slightly. Halve lengthwise. Whisk the vinegar, lemon juice, mustard, honey and salt and pepper. Slowly whisk in the olive oil until emulsified. Heat the grill to medium heat. Toss the potatoes with canola oil and sprinkle with salt and pepper. Grill until golden brown in spots, tossing occasionally, about 5 minutes. Remove and toss with some of the vinaigrette. Combine the potatoes, green beans, feta cheese, olives and oregano in a bowl. Toss with more of the vinaigrette, taste and season with salt and pepper if necessary. Scatter the parsley leaves over the top and drizzle with a bit more olive oil.
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