Portuguese Style Redskin Potato Salad With Tomatoes And Garlic Recipes

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PORTUGUESE STYLE REDSKIN POTATO SALAD WITH TOMATOES AND GARLIC



Portuguese Style Redskin Potato Salad With Tomatoes and Garlic image

The Portuguese love potatoes as much as, if not more than others. This salad makes good use of them, and cooks using the classic Portuguese "tomada", sauce, which is made up of olive oil, tomatoes, and garlic. Recipe by Elisabeth Rosen.

Provided by PalatablePastime

Categories     Potato

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 9

1 medium onion, thinly sliced
4 garlic cloves, finely chopped
3 tablespoons olive oil
2 cups coarsely chopped tomatoes
4 -5 medium red potatoes (don't need to peel)
1/2-1 teaspoon salt
1/2 teaspoon freshly cracked pepper
2 tablespoons red wine vinegar
1/4 cup chopped cilantro leaf

Steps:

  • In a skillet, saute the onion, and garlic until onion is translucent, 4-5 minutes or so.
  • Stir in the tomatoes, followed by the potatoes, along with the salt and pepper (amounts are really to suit your taste).
  • Cover, turn heat to low, for about 15 minutes, or as soon as the potatoes become tender.
  • Uncover, raise heat to medium, and cook down the sauce until thickened, and mostly cooked away.
  • Remove from heat, check the salt again, and add the cilantro and vinegar.
  • Serve at room temperature.

Nutrition Facts : Calories 368, Fat 14.2, SaturatedFat 2, Sodium 413.4, Carbohydrate 55.2, Fiber 7, Sugar 7.6, Protein 7.1

REDSKIN POTATO SALAD



Redskin Potato Salad image

Make and share this Redskin Potato Salad recipe from Food.com.

Provided by MellyBelly

Categories     Potato

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 12

7 red skin white potatoes
3 stalks celery
2 carrots
1/2 cup craisins
1/2 cup fat free sour cream
2 tablespoons reduced-fat mayonnaise
2 tablespoons relish
2 tablespoons honey dijon mustard
1 teaspoon cajun seasoning
1 teaspoon cayenne pepper
1 teaspoon Salad Supreme dry seasoning
salt and pepper

Steps:

  • Clean and Dice Potatos, boil in salted water.
  • Boil the potatos until tender, but NOT mushy.
  • Clean and Cut Celery and Carrots.
  • Add Celery, Carrots, Craisons, Drained and Cooled Potatos to a mixing bowl and gently toss.
  • Add Sour Cream, Mayo, Relish and Honey Mustard, Fiesta Party Mix Dip, and Salt and Pepper.
  • Gently Mix.
  • I like to Chill my potato salad for atleast an hour before serving.

Nutrition Facts : Calories 258.4, Fat 2.6, SaturatedFat 0.5, Cholesterol 3.7, Sodium 168.4, Carbohydrate 55.5, Fiber 5.7, Sugar 14.1, Protein 6.1

PORTUGUESE POTATO SALAD



Portuguese Potato Salad image

Make and share this Portuguese Potato Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 1h19m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 lbs yukon gold potatoes, boiled until tender
2 tablespoons white wine vinegar
1 1/2 tablespoons extra virgin olive oil
3/4 lb linguica sausage or 3/4 lb chorizo sausage, cut into 1/4-inch thick slices and halved
1 cup canned garbanzo beans, rinsed and well drained
1/3 cup chopped red bell pepper
1/4 cup chopped red onion
1/4 cup chopped celery
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons white wine vinegar
salt, to taste
fresh ground pepper, to taste
1 teaspoon Dijon mustard
1 teaspoon anchovy paste
4 -5 tablespoons extra virgin olive oil

Steps:

  • When potatoes are cool enough to handle, peel and cut into 1/2-inch cubes.
  • Place potato cubes in a bowl; sprinkle with vinegar while they are still warm.
  • In a large skillet over medium heat; add the olive oil and let it get heated.
  • Add the sausages; stir/saute for about 4 minutes or until lightly browned.
  • Use a slotted spoon and transfer sausages to a paper-towel lined plate.
  • To make the dressing: in a small mixing bowl, whisk the vinegar, salt and pepper together until the salt dissolves.
  • Whisk in the mustard and anchovy paste until well blended.
  • Gradually whisk in 4 tablespoons olive oil until an emulsion forms.
  • If the dressing is too thick, go ahead and whisk in the remaining olive oil; set dressing aside.
  • Add the sausages, garbanzo beans, bell pepper, onion, celery, and parsley to the potatoes.
  • Pour the dressing over the mixture; toss gently until thoroughly coated.
  • May serve right away or cover and refrigerate for up to 1 day.
  • Bring to room temp before serving.

PORTUGUESE SALAD (SALADA A PORTUGUESA)



Portuguese Salad (Salada a Portuguesa) image

A fairly classic combination -- sweet green peppers, sun-ripened tomatoes, garlic, and cucumber, lightly dressed with oil and vinegar. It owes its unusually mellow flavor to the fact that both the peppers and tomatoes are partially roasted. From The Food of Portugal by Jean Anderson.

Provided by Vicki Butts (lazyme)

Categories     Other Salads

Time 25m

Number Of Ingredients 9

1 small cucumber, peeled and sliced thin
1 tsp kosher salt or coarse salt
3 medium sweet green peppers
4 large tomatoes
1 medium garlic clove, peeled and minced
1/4 tsp freshly ground black pepper
3 Tbsp olive oil
1 Tbsp cider vinegar
2 Tbsp fresh coriander, coarsely chopped, optional

Steps:

  • 1. Spread the cucumber slices out on several thicknesses of paper toweling, sprinkle evenly with the salt, top with more paper toweling, then weight down while you prepare the tomatoes and peppers. (I put a heavy chopping board on top of the cucumbers, then top it with canned goods.)
  • 2. Spear a pepper and turn it over a high burner flame until blackened all over; this will loosen the skin. Repeat until all peppers are blackened, bundle in paper toweling, and let stand while you roast the tomatoes.
  • 3. Now spear the tomatoes, one by one, and turn over the flame until the skins burst and blacken here and there -- these take much less time over the flame than the peppers.
  • 4. NOTE: If you don't have a gas range, arrange the peppers on a broiler pan, place about 4 inches from the broiler unit, and broil 2 to 3 minutes, turning often so that the skins blacken evenly. Broil the tomatoes the same way, but turn them more often and watch closely so that they aren't reduced to mush.
  • 5. When the peppers are cool enough to handle, peel off the blackened skins, core, seed, and cut lengthwise into strips about 3/4-inch wide; place the peppers in a large nonmetallic bowl. Peel the tomatoes, core, cut into slim wedges, and add to the peppers along with the sliced cucumber, garlic, and pepper.
  • 6. Toss lightly, drizzle with the olive oil, then vinegar, and toss lightly again. Add the fresh coriander, if you have it, cover, and marinate at room temperature for 1 hour.
  • 7. Toss lightly again and serve.
  • 8. This salad is superb with freshly grilled fish or chicken and also with almost any salt-cod dish.

RED-SKIN POTATO SALAD



Red-Skin Potato Salad image

Traditional Southern potato salads are usually served chilled and contain either a mustard- or mayonnaise-based dressing. Big Bob Gibson Bar-B-Q first served a mustard-based potato salad, but over the years the recipe has gradually changed to a mayonnaise version. Because of the high ratio of hard-boiled eggs, it can almost be classified as a potato and egg salad.

Yield serves 12

Number Of Ingredients 8

6 cups unpeeled diced red-skin potatoes
4 hard-boiled eggs, chopped well
3/4 cup mayonnaise
1/3 cup sweet pickle relish
1/4 cup white onion, chopped fine
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/8 teaspoon celery seed

Steps:

  • Place the diced potatoes in a large pot and cover with water. Boil the potatoes, uncovered, until tender, 12 to 15 minutes. Drain and transfer the potatoes to a mixing bowl. Add the remaining ingredients, and mix gently with a rubber spatula. Chill and serve.
  • Stove

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