How To make Potato Salad with Italian Dressing
DRESSING:
1 c Cold water
2 ts Cornstarch
1/3 c Red-wine vinegar
1 ts Tomato paste
1 lg Clove garlic; peeled and
-forced through a press 1 tb Country-style Dijon mustard
1/2 ts Dried basil; crushed
1/2 ts Dried oregano; crushed
1 pn Cayenne pepper
1/4 ts Salt
Freshly ground black pepper -to taste 1 tb Olive oil
SALAD:
2 lb Small red potatoes
1 md Shallot; peeled and minced
1/2 lb Green beans; trimmed and cut
-into halves if long 1/2 c Kalamata olives
-halved and pitted 3 Plum tomatoes; seeded and
-cut into slivers 8 Basil leaves; slivered
1. TO PREPARE THE DRESSING: Combine about 1 tablespoon of the water
with the cornstarch to dissolve. Combine the remaining water, cornstarch mixture, vinegar and tomato paste in a saucepan and bring to a boil. Continue boiling until slightly thickened. Remove from the heat and whisk in the garlic, mustard, basil, oregano, cayenne, salt, pepper and olive oil. Refrigerate at least 1 hour. 2. TO PREPARE THE SALAD: Scrub the potatoes but do not peel. Cut in
halves. Place in a steamer basket and steam over boiling water until tender, about 20-25 minutes. Drain and tranfer to a bowl. Add 4 tablespoons of the dressing and the shallot. Refrigerate 1 to several hours. 3. Bring a small pan of water to the boil, add the beans and time
about 5 minutes, or until tender. Drain and plunge into ice water to stop the cooking. Pat dry and add to the potatoes. 4. Stir in the olives, tomatoes and basil leaves. Add enough
dressing to coat the salad. If making the salad ahead, refrigerate; remove from refrigeration about 1 hour before serving.
How To make Potato Salad with Italian Dressing's Videos
Italian Style Potato Salad Recipe #cooking
Italian Style Potato Salad
¼ chopped onion
4 cups diced cooked potato
3 cups diced unpeeled zucchini
½ pound fresh mushrooms
1 tomato diced
Combine all of the above in a large bowl
Dressing:
½ cup olive oil
1-1/2 Tbsp. lemon juice
1 Tbsp. basil leaves
1-1/4 tsp. salt
½ tsp. garlic powder
½ tsp. coarsely ground black pepper
¼ tsp oregano leaves
Mix the above ingredients very well and pour over the potato mixture. Stir, cover, and refrigerate for at least two hours. Top salad with ¼ cup pine nuts
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ITALIAN TUNA POTATO SALAD
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A super simple Italian Tuna Potato Salad made with baby potatoes, red onion and capers tossed in an easy olive oil and fresh lemon dressing. It's a light and healthy lunch or side dish that's ready in 15 minutes or less!
Ingredients
2 lbs waxy potatoes such as baby potatoes or fingerling (1 kg) cut in half
1 can tuna in olive oil (160g / 5oz) drained
1 red onion finely sliced
2 tbsp capers
1 lemon juice and zest
4 tbsp olive oil
1 small handful fresh parsley chopped
Salt and pepper to season
Instructions
Bring a large pot of salted water to a boil and boil the potatoes until a knife can be inserted with ease (around 8-10 minutes).
Meanwhile, finely slice the red onion and fresh parsley, set aside. Add the olive oil (4 tbsp), lemon juice and zest to a bowl and whisk briefly to combine.
Once cooked, drain the potatoes and let them cool slightly for a couple of minutes so they are not too hot but still warm.
Transfer them to a large serving bowl and add the sliced onion, chopped parsley, capers (2 tbsp), tuna, and a good pinch of salt and pepper and toss everything together. Pour over the dressing and toss the salad again to coat it in the dressing, serve.
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How To Make Italian PASTA SALAD with Homemade ITALIAN DRESSING
This Italian pasta salad recipe is loaded with fresh and colorful vegetables, cheese, salami, and homemade Italian dressing. Toss with your favorite pasta to create an unforgettable dish.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
ITALIAN PASTA SALAD INGREDIENTS:
►8 oz Rotini Pasta (can also use tri-color)
►6 oz Salami, sliced into strips
►10 oz Cherry tomatoes, halved (3 cups or 1 pint)
►1/2 English Cucumber, diced
►1/2 medium Red Onion, diced
►8 oz Fresh Mozzarella Pearls (or mozzarella balls halved)
►1/2 cup Black Olives, pitted and sliced
►1/2 cup Kalamata olives, pitted and halved
►1/2 cup Roasted Red Peppers, coarsely chopped
►1/3 cup parsley, finely chopped
►1 cup Italian Dressing
ITALIAN DRESSING INGREDIENTS:
►½ cup extra virgin olive oil
►3 Tbsp white wine vinegar
►1/4 cup Parmesan cheese, finely grated
►1 Tbsp mayonnaise
►1 tsp granulated sugar
►1 garlic clove finely grated or pressed
►1/2 tsp dried oregano
►1/2 tsp dried parsley
►1/2 tsp dried basil
►3/4 fine sea salt or added to taste
►1/2 tsp black pepper or to taste
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#natashaskitchen #pasta #salad
The best Potato Salad....
...calls for hot boiled potatoes to be doused with French Dressing so they absorb the flavour. Every bite is perfection!!
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Classic Potato Salad Recipe: Potato Salad Recipes: Potato Salad Recipe: Italian Potato Salad
This is my Italian Potato Salad recipe that I love to make in the summer. This is not your typical boring picnic Potato Salad Recipe, you know the kind made with mustard, mayo, pickle relish.....YAAAAWN! Try this Italian Potato Salad Recipe at your next summer get together and you will love it! The recipe is below! Enjoy!
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Ingredients
3 Lbs. red potatoes cut in half.
1 medium red onion finely diced.
8 ounces of cooked bacon.
I use bacon ends and pieces because there is more meat then regular bacon strips.
1 Jar of roasted red bell peppers drained and chopped rough.
2 to 3 Tbsp. Capers drained.
4 Cloves of finely minced garlic or more to taste.
1 Cup of green olives.
1/4 to 1/2 Cup finely sliced basil leaves or 1 Tbsp. dry basil.
1/2 Cup finely chopped Italian flat leaf parsley.
1/2 to 1 Tbsp. Dried crushed oregano bulbs.
1/2 to 3/4 Cup of olive oil your preference for dressing consistency.
2 Tbsp. Red wine vinegar.
2 to 4 Anchovies or more to taste.
4 Hard boiled eggs.
Salt and black pepper to taste.
Optional Ingredients:
1 Tsp. dried Rosemary.
1 Tsp. dried Thyme.
1/2 to 1 Tbsp. of red pepper flakes.
1/2 Cup sliced black olives.
Instructions
You will need a large sauce pot or stock pot to cook the potatoes.
Cut your potatoes in half cook them for 10 to 12 minutes until the potatoes are just tender but firm.
Pour potatoes into a colander and allow the potatoes to cool.
They will still be cooking while they are cooling.
While potatoes are cooking go ahead and cook your bacon in a saute pan or
skillet until crispy.
When bacon is done remove with a slotted spoon onto a plate with paper towels to soak up excess grease.
Now take your olive oil and pour it into a bowl.
Add anchovies to the oil and mash them into the oil until dissolved into oil.
Now add your garlic, basil, oregano, parsley, vinegar, salt and pepper and whisk together.
Now add your bacon, capers, red onion, chopped red peppers to the dressing and mix well.
Put your potatoes into large non-metallic
bowl and pour the dressing over the potatoes and mix well with your hands or gently with a rubber spatula.
Add quartered hard boiled eggs to top of large bowl of potato salad or on individual servings
You can then either chill the Potato Salad Recipe or you can serve it immediately! Enjoy!
This is a delicious MACHO cut potato salad it is bold and loaded with flavors. Try this potato salad at your next summer gathering or picnic!
Perfect Potato Salad - 3 Ways | Jamie Oliver
A good potato salad is key to a great bbq, picnic or buffet style lunch and Jamie has one to suit every taste with his Real Deal Potato Salad recipe. Keep it simple with a lemon and olive oil dressing, add some creaminess with yogurt and mustard or go the whole hog with crispy bacon bits and pan fried breadcrumbs. Soft, crunchy full of flavour and texture, this easy dish will wow your guests and make whatever you serve it with taste amazing.
Links from the video:
How to Griddle Veg |
Roast Potato 3 Ways |
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