Greek Potato Salad With Sun Dried Tomatoes Recipes
NEW POTATO & SUNDRIED TOMATO SALAD
This simple salad is a flavourful, vegetarian side - perfect for al fresco summer dining
Provided by Good Food team
Categories Dinner, Side dish, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Cook the potatoes in plenty of boiling, salted water until tender. Drain and cool under cold running water. Remove the skins and set the potatoes aside for later.
- In a small bowl, mix the crème fraîche, mayonnaise and olive oil with the sugar and some seasoning. Then stir in the tomatoes, parsley and spring onions.
- Add the potatoes and coat in the creamy dressing, trying not to break up the potatoes. This can be made a day ahead and stored in the fridge.
Nutrition Facts : Calories 594 calories, Fat 42 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 2.34 milligram of sodium
GREEK POTATO SALAD
Make and share this Greek Potato Salad recipe from Food.com.
Provided by PalatablePastime
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Boil potato slices 10-12 minutes or until fork-tender; drain.
- While potatoes are cooking, soak sun-dried tomatoes in boiling water for about 10-12 minutes.
- Whisk together dressing ingredients and set aside.
- Drain tomatoes and press dry with paper toweling.
- Place potatoes, tomatoes and cucumbers in a mixing bowl; toss with dressing.
- Place on serving platter and garnish with onions, cheese and olives.
POTATO SALAD WITH SUNDRIED TOMATOES AND BACON
This isn't your usual potato salad! Instead, it is packed with savory sundried tomatoes and delicious salty bacon. Inspired by: Country Living
Provided by Cassie Johnston
Categories Side Dishes
Time 30m
Number Of Ingredients 12
Steps:
- Add potatoes to a large stock pot and cover with a few inches of water. Bring to a boil over high heat. Cook until potatoes are fork tender, about 15 minutes. Remove from heat and drain. Set aside.
- In a small bowl, combine onion, yogurt, mayo, dijon, vinegar, sage, thyme, salt, and pepper.
- In a large bowl, combine potatoes, bacon, sundried tomatoes. Pour dressing over top and toss to combine. Refrigerate for 1-2 hours or until cold.
Nutrition Facts : Calories 251 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 13 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 serving, Sodium 354 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
GRILLED GREEK POTATO SALAD
My most requested summer recipe is wonderful warm, cold or at room temperature. Because the potato salad is dressed with a vinaigrette, not mayonnaise, it's ideal for outdoor occasions. -Robin Jungers, Campbellsport, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- Drizzle potatoes with oil and sprinkle with salt and pepper; toss to coat. Grill potatoes, covered, over medium heat or broil 4 in. from the heat for 20-25 minutes or until tender. , Place in a large bowl. Add the remaining ingredients; toss to coat. Serve salad warm or cold.
Nutrition Facts :
GREEK POTATO SALAD WITH SUN-DRIED TOMATOES
Found this recipe on the internet, can't remember where, but it's a great summer salad, very refreshing!
Provided by Galley Wench
Categories Greek
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Place in potatoes in 2 quart saucepan.
- Add approximately 2 inches of water.
- Cook, covered until tender, for approximately 12 minutes.
- Do Not Overcook.
- Drain and set aside.
- Meanwhile, in small bowl, cover dried tomatoes with boiling water, set aside for 10 minutes.
- Drain tomatoes and pat dry.
- Add potatoes, tomoates and cucumber to bowl.
- Drizzle with dressing and toss to coat.
- Can be served cold or at room temperature.
- Arrange onion, cheese and olives on top.
- Dressing:.
- Mix together olive oil, water, lemon juice, sugar, garlic, oregano, salt and pepper.
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- Bring 1 to 2 inches of water to a boil in a large saucepan (or pot) fitted with a steamer basket. Add potatoes, cover and cook until tender, 12 to 15 minutes. Spread in a single layer on a rimmed baking sheet and sprinkle with 1/4 teaspoon salt; let cool 15 minutes.
- Meanwhile, whisk oil, vinegar, shallot, mustard, pepper and the remaining 1/2 teaspoon salt in a large bowl. Add the potatoes, tomatoes, feta, olives and oregano; stir well to coat. Serve at room temperature or refrigerate until cold.
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- Pre-heat your oven to 400 degrees. Line a large baking sheet with parchment (or two smaller ones) and set aside.
- Scrub your potatoes really well (make sure to get off all the dirt!), and quarter them so they're in roughly 1-inch pieces. (Smaller potatoes can be cut in half, and if you have any HUGE ones, you may need to cut those into eighths. Just make sure all the potatoes are about the same size.)
- Arrange the potatoes in a single layer on the prepared baking sheet(s). Drizzle with olive oil and season with kosher salt and fresh ground pepper. Toss to coat. Transfer the potatoes to the oven and roast for 30-35 minutes, stirring once halfway through, until browned and tender. Let those babies cool for about 5 minutes.
- While the potatoes are roasting, cook the pancetta. Heat a large skillet over medium-high heat. When hot, add the pancetta and cook for about 4 minutes until well browned and crispy. Transfer to a paper towel lined plate to drain. When cool, crumble pancetta into large pieces.
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- Boil the jewel yams (or red potatoes) until very tender when poked with a fork, about 20 to 25 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.
GREEK POTATO SALAD - PINCH AND SWIRL
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5/5 (9)Total Time 1 hrCategory Main Course, SaladCalories 340 per serving
- Add potatoes to a large pot and add a small handful of salt and enough cold water to cover by an inch or two. Place over medium-high heat and bring to boil. Reduce heat and simmer until tender, 30 minutes or longer if your potatoes are large (A sharp knife should meet little resistance when piercing a potato.). Drain potatoes and let stand until cool enough to handle.
- Cut potatoes into rough, 1-inch cubes and place in a serving bowl. (see recipe note) In a small bowl, whisk together vinegar, olive oil, oregano, salt and pepper until emulsified.; drizzle over potatoes and fold gently to coat.
- To potatoes add cucumber, tomatoes, shallot, olives, parsley, and capers. Gently fold ingredients together.
- Arrange boiled egg quarters over salad. Season to taste with salt and freshly ground black pepper. Garnish with more parsley if desired and serve.
GREEK SALAD WITH SUN-DRIED TOMATOES - KATE S. LYON
From kateslyon.com
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- In a large bowl combine tomatoes, cucumber, bell pepper, artichoke hearts, olives, red onion, and sun-dried tomatoes.
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