Tuscan Vegetable Potato Salad Recipes

ITALIAN POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• In a large bowl, mix together the garlic, olive oil, vinegar and parsley. Add potatoes and toss to evenly coat.
• Cover and refrigerate overnight.

MOM'S ITALIAN POTATO SALAD

Steps:

• Place potatoes in a large saucepan, cover with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are tender, about 15 minutes. Drain and cool, then cut into 1-inch cubes.
• Combine the potatoes, cucumber, celery, onion, and olives in a large bowl.
• Whisk together the olive oil, red wine vinegar, and garlic powder in a small bowl. Pour the dressing over the potatoes and vegetables; mix well. Season with salt and pepper, then chill. Stir the potato salad again before serving.

TUSCAN PASTA SALAD

Steps:

• In a large bowl combine pasta, sundried tomatoes, bell pepper, olives, spinach, basil, and parmesan cheese. Toss until combined.
• To make the dressing: In a small bowl whisk olive oil, vinegar, water, salt, sugar, oregano, basil, garlic and salt and pepper.
• Drizzle the dressing over the pasta salad and serve.

EASY ITALIAN POTATO SALAD

Steps:

• In a medium-size pot filled with water, boil potatoes (with skins on) for about 10 to 15 minutes, or until a knife can slide through the potato. You don't want to overcook them.
• Drain in a colander and immediately run cold water over them for a few minutes to stop the cooking process. Set potatoes into a mixing bowl and place them into the refrigerator for about 15 minutes or more to allow them to cool completely.
• Meantime, make the vinaigrette. In a small mixing bowl, whisk olive oil, vinegar, lemon juice, and seasonings. Season with fresh cracked black pepper to taste.
• When potatoes are completely cool, peel and slice potatoes in half horizontally, then slice again each half vertically into 1/2-inch to 3/4 -inch thick slices or cubes, then transfer to a mixing bowl.
• Add onions, olives, celery, capers, and vinaigrette. Toss gently until well combined. Potatoes tend to absorb the olive oil very quickly, so you will need to drizzle additional olive oil as needed. Same with the vinegar. Then taste and adjust the seasonings as needed.
• Chill at least 30 minutes in the refrigerator before serving. Best served at room temperature or chilled. Just before you serve, toss the salad to combine the vinaigrette one last time. Then serve.
• yields 5 to 7 servings

VEGETABLE POTATO SALAD

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat. Cover and cook for 15-20 minutes or until tender. Cool for 15-20 minutes or until easy to handle. , Peel and dice potatoes into a large bowl. Add salad dressing; gently toss to coat. Let stand for 30 minutes. , Stir in the eggs, green onions, celery, green pepper, cucumber and peas. Combine the remaining ingredients. Add to potato mixture; gently toss to coat.

POTATO SALAD - TUSCAN STYLE

Steps:

• Cook potatoes in salted water until tender, drain.
• In the meantime, add 1/4 cup olives, vinegar, garlic, mustard, and honey to a blender or food processer and process until combined.
• Gradually add oil with blender/processer running until combined.
• Add parsley, salt and pepper to taste.
• Place potatoes, 1/2 cup olives, pepper strips and onion in a large bowl, add dressing and toss to combine.

TUSCAN VEGETABLE POTATO SALAD

Steps:

• Place potatoes and water in 3-quart microwavable casserole; cover. Microwave on HIGH 10 minutes.
• Add remaining vegetables. Microwave 10 to 12 minutes or until vegetables are tender. Drain.
• Toss vegetables and dressing. Refrigerate several hours or overnight.

COLORFUL ITALIAN VEGETABLE SALAD RECIPE

Steps:

• In a large bowl, add vegetables, olives, cheese and pepperoni. Pour dressing over top and toss. Refrigerate until ready to serve.

TUSCAN VEGETABLE POTATO SALAD

Steps:

• PLACE potatoes and water in 3-quart microwavable casserole; cover. Microwave on HIGH 10 minutes.
• ADD remaining vegetables. Microwave 10 to 12 minutes or until vegetables are tender. Drain.
• TOSS vegetables and dressing. Refrigerate several hours or overnight.