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Potato Salad with Olives, Tomatoes and Capers

Potato Salad with Olives, Tomatoes and Capers

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  • 2 1/2 pounds medium red-skinned potatoes, scrubbed
  • 5 tablespoons extra-virgin olive oil
  • 1 12-ounce cucumber, peeled, halved lengthwise, seeded, cubed
  • 4 large plum tomatoes, quartered
  • 1 red onion, very thinly sliced
  • 24 black oil-cured olives, pitted, halved
  • 1/4 cup very thinly sliced fresh basil
  • 2 tablespoons drained capers
  • 3 tablespoons white wine vinegar
  • 1/2 teaspoon dried oregano
  • 3 hard-boiled eggs, peeled, quartered

Recipe Preparation

  • Cook potatoes in boiling salted water until tender, about 30 minutes. Drain; cool. Peel potatoes, cut into 1-inch pieces and place in bowl. Add oil; toss to coat. Add cucumber, tomatoes, onion, olives, basil, and capers. Whisk vinegar and oregano in bowl; mix into salad. Season with salt and pepper. Garnish with eggs and serve.

Reviews Section

Greek Potato Salad

I've been making this Greek Potato Salad ever since we enjoyed a similar one at a Greek restaurant a couple of decades ago. Over the years it has evolved and become one of our favorite work lunches and is a go-to for picnics and get togethers.

It's one of those salads where every bite is different. Always a buttery potato, but a briny olive and salty caper here, a sweet tomato and crunchy cucumber there. And those treasured wedges of hard boiled eggs, always saved for last. But that's just me. What's your favorite combination?

Grilled Potato Salad

Amount Per Serving Calories 182 Calories from Fat 53 % Daily Value * Total Fat 11g 17 % Saturated Fat 1.4g 7 % Cholesterol 1.3mg 1 % Sodium 342mg 15 % Total Carbohydrate 18g 6 % Dietary Fiber 1.6g 7 % Protein 3.1g 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

  • 5-6 red potatoes, cleaned and chopped into 1-inch chunks
  • 1/4 Cup extra-virgin olive oil
  • 1/4 Cup balsamic vinegar
  • 1 Tablespoon Dijon mustard
  • Salt and pepper, to taste
  • 1/2 Cup Kalamata olives, roughly chopped
  • 1/4 Cup capers
  • 1 Tablespoon fresh parsley, chopped

Step 1: In a medium-sized pot, add 5-6 chopped potatoes and add just enough water to cover them fully. Boil the potatoes, covered, over medium-high heat until they are fork-tender (about 15-18 minutes).

Step 2: Transfer the potatoes to a colander to drain and then rinse with cold water to stop them from over-cooking. Refrigerate the potatoes until they're fully cooled.

Step 3: When you're ready to assemble the salad, whisk together 1/4 cup olive oil, 1/4 cup vinegar, 1 tablespoon mustard, salt and pepper to your serving bowl and toss with the potatoes, 1/2 cup olives, 1/4 cup capers and 1 tablespoon parsley.

Potato Salad Niçoise

If you are an avid reader of my newsletter , I promised to deliver a tasty french salad in convenient casserole form this week. Unfortunately, as the saying goes, &ldquoThe road to hell is paved with good intentions.&rdquo So instead of a casserole, I present to you Potato Salad Niçoise.

I made a few attempts trying to develop some sort of casserole that incorporated all the flavors of a Niçoise salad, but I wasn&rsquot really pleased with any of them. In the end, I just decided to keep things simple and use a base of potatoes to showcase what I was going for. The result was an intensely flavorful potato salad that can be served as a side or work as a protein-packed meal all by itself.

I haven&rsquot given up on my casserole idea, but this potato salad is going to be hard to beat.

A Niçoise salad can be composed of any seasonal vegetables, but it usually consists of tomatoes and green beans served with tuna, black olives, capers, and hardboiled eggs. Personally, I just can&rsquot seem to get enough of this combination of flavors.

Start by covering about two pounds of cubed red potatoes with water. Add a good pinch of salt and boil, uncovered, for about 20 minutes until they are fork tender.

If you don&rsquot have and hardboiled eggs on hand, you&rsquoll also need to prepare a couple of those. My method: prick a little hole in the bottom of the shell with a pin and cover the eggs with an inch of water. Bring to a boil. After one minute, remove the pot from the heat and cover. Let the pot sit untouched for nine minutes, then drain the eggs, chill them in ice water, and peel.

While the potatoes are boiling, you can make the dressing. Combine some olive oil, champagne vinegar, dijon mustard, lemon juice, shallot, fresh parsley, tarragon, salt, and pepper in a jar, cover, and shake well until emulsified. You can also whisk everything together in a bowl, I just prefer this method because you can easily adjust the amount of dressing as desired.

Once the potatoes are done, drain them and transfer to a mixing bowl. Gently toss the still warm potatoes with about half of the dressing. Place them in the fridge to cool.

Rinse out your pot and fill it back up with a few cups of water and add another pinch of salt. Bring it to a boil, and add half a pound of trimmed green beans. Boil for about 5 minutes until the beans are tender, but still a little crisp. Drain them and immediately transfer to an ice bath until cool.

Time to bring it all together: combine the potatoes, drained green beans, chopped hard boiled eggs, with a drained can of tuna, black olives,capers, and halved cherry tomatoes. Add the remaining dressing, some salt and pepper to taste, and gently toss.

While potatoes form the foundation for this salad, you'll also find fresh herbs, capers, and a tangy vinaigrette made with mustard, olive oil, shallots, and lemon. Altogether, it makes a filling side dish that's vibrant with the flavor of chives, parsley, and dill coupled with the bright notes of lemon and Dijon mustard.

Equipment is simple. You'll need a pot, mixing bowls, and a grill. For this recipe we used an electric indoor grill sent to us by Hamilton Beach - it's sears beautifully, cooks efficiently, is (mostly) smokeless and dishwasher safe.

Tomato Salad with Olive Tapenade

This is a great tomato salad reminiscent of the south of France with the use of black olive tapenade.

You can throw this together in minutes if you’ve already got a pre-bought jar of olive tapenade lying around in your fridge, else it’s worth making the tapenade yourself from scratch if you’re just looking to make a tomato salad that’s a little different!

The salty tang of the olive tapenade adds flavour interest while bringing out the sweetness in the juicy tomatoes. A few sprigs of parsley (or basil or oregano if you prefer) to garnish, and you have a colourful plate beaming with summer vibes on your table.

  • 2 ½ cups water
  • ½ teaspoon salt, divided
  • ½ cup coarse or regular yellow cornmeal or polenta
  • 1 tablespoon extra-virgin olive oil
  • 4 medium stalks celery, diced
  • 2 cloves garlic, minced
  • 1 (15 ounce) can no-salt-added diced tomatoes
  • ¼ cup green olives, such as Sicilian colossal or Cerignola, rinsed, pitted and coarsely chopped
  • 3 tablespoons chopped fresh basil
  • 1 tablespoon capers, rinsed
  • ⅛ teaspoon ground pepper
  • Pinch of crushed red pepper
  • 1 pound swordfish, cut into 4 steaks
  • Fresh basil for garnish

Bring 2 cups water to a boil in a medium saucepan over high heat. Add 1/4 tsp. salt. Slowly pour in cornmeal (or polenta) in a gentle stream, stirring rapidly with a whisk or wooden spoon to avoid lumps. Cook, stirring, until the mixture starts to thicken, about 3 minutes.

Reduce heat to a low simmer. Cook, stirring every 5 minutes, until the polenta easily comes away from the sides of the pan, 20 to 25 minutes. While stirring, crush any lumps against the side of the pan. If the polenta becomes too thick to stir, add 1/2 cup water. The final texture should be similar to a thick porridge. Remove from heat and cover to keep warm.

Meanwhile, heat oil in a large skillet over medium heat. Add celery cook, stirring occasionally, until tender, about 5 minutes. Add garlic cook until aromatic but not browned, 30 seconds. Stir in tomatoes, olives, basil, capers, ground pepper, crushed red pepper, and the remaining 1/4 tsp. salt. Cover, reduce heat to low, and simmer for 5 minutes.

Place swordfish steaks in the simmering sauce. Cover and cook until the fish is cooked through, 10 to 15 minutes.

To serve, spoon the polenta onto a large serving platter. Arrange the fish over the polenta, top with the sauce, and garnish with fresh basil, if desired.

To make ahead: Refrigerate polenta (Steps 1-2) for up to 1 week. To reheat, combine with 1/2 cup water in a saucepan over medium heat, stirring occasionally.

What are Capers?

You might be wondering, “What are capers, anyway?” Well, these green, pea-sized balls are actually pickled flower buds! They come from a plant called capparis spinosa, or more simply, the caper bush (check out this page to learn more about it!). Before they start to blossom, the buds are picked and soaked in brine or packed in salt. You can find them near the olives or pickles in most grocery stores.

You might see another type of capers next to the caper buds on the supermarket shelf: caper berries. They are larger, about the size of a small olive. The pickled berries have a similar flavor to the buds, but their texture is seedier and tougher.

Jack and I have loved eating caper berries on our trips to Italy, but at home, I most often cook with the smaller, more tender buds. If I have caper berries on hand, I might add them to an appetizer board or toss them into certain salads. But for most of my capers recipes, the buds are the way to go.

How to Make Greek Potato Salad:

Boil the jewel yams (or red potatoes) until tender when poked with a fork, about 20 minutes. Transfer to a cutting board and allow them to cool. Once cool enough to handle, chop the potatoes into bite-sized chunks.

While the potatoes are cooling, prepare the rest of the recipe. To do so, whisk together the mayonnaise, avocado oil, mustard, garlic, vinegar, parsley, dill, sea salt, and chopped kalamata olives and sun-dried tomatoes in a large mixing bowl.

Add the chopped yams and stir well to combine.

Taste potato salad for flavor and add more sea salt, mustard, lemon juice, and/or dill to taste.

Serve alongside your main course.

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