Summer Potato Salad With Tomatoes and Olives

 Picnic, Salad, Side Dish, Vegan, Vegetarian  No Responses »
Jul 142018
 

Here’s a potato salad that makes use of summer vegetables and is lighter than traditional potato salad and should hold up better in the heat because it contains no mayonnaise or eggs. It’s also delicious! I found the basic recipe idea on Food Network and modified it for my tastes. It features Castelvetrano olives which have become a favorite with me.

Summer Potato Salad With Tomatoes and Olives

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1 ratings
Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
1 hour
Yield: 12 Servings
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Ingredients

  • 2 pounds small red-skinned or multi-colored potatoes, cut into bite-sized pieces.
  • 1 ¾ pounds Roma tomatoes, seeded and chopped
  • 4 stalks celery, diced
  • 1 cup Castelvetrano olives, pitted and quartered lengthwise,
  • ½ Red onion, sliced thin
  • Kosher salt
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup Champagne or white wine vinegar
  • Freshly ground pepper
  • 1/4 cup fresh basil, coarsely chopped
  • 1/3 cup chopped fresh chives

Instructions

  1. Place the potatoes in a large pot; cover with water and bring to a boil. Reduce to a simmer and cook until the potatoes are tender, about 10 more minutes. Drain the potatoes and rinse; let cool 15 to 20 minutes.
  2. Whisk the olive oil, vinegar, 1 teaspoon salt and several generous grinds of pepper in a medium bowl.
  3. Mix the potatoes, tomatoes, onion, olives, and diced celery in a large bowl and drizzle with the vinaigrette.
  4. Scatter the basil and chives over the salad and season with salt and pepper to taste.

Notes

Castelvetrano olives are a lighter, buttery flavored olive, and I would advise that you use ones from the olive bar rather than bottled. Castelvetrano olives are key to the recipe, but if you need to substitute another type of green olive, I would advise cutting back on the amount in the recipe. 

Nutrition information

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Natalie’s Potato Salad

 Barbecue, Picnic, Side Dish, Vegetable, Vegetarian  No Responses »
Jun 162016
 

Everybody loves Natalie’s potato salad and the boys have all wanted the recipe, but it was never written down. Finally, I had Natalie make the salad and I stopped her at each step, measuring as we went. Forcing her to add the seasonings from measuring spoons rather than shakers was not pleasant, but I finally got the recipe down for posterity. (I have also adjusted this recipe a few times as the written-down amounts weren’t quite right. Make sure you taste as you add the seasonings! Here it is — enjoy!

Natalie’s Potato Salad

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Prep Time:
45 minutes
Cook Time:
20 minutes
Total Time:
1 hour, 5 minutes
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Ingredients

  • 2.5 lb. Red Potatoes or fingerling potatoes
  • 1 Medium Sweet Onions - Diced
  • 2 Cups Diced Celery
  • 2 tsp. Ground Thyme
  • 1/2 tsp. White Pepper
  • 1 Cups mayonnaise
  • 4 Hard Boiled Eggs, chopped fine
  • 4 Tbsp. prepared yellow mustard
  • 1 Tbsp. cider vinegar
  • Paprika
  • Salt (To taste)

Instructions

  1. Wash and dice the potatoes, removing bad spots. It's really not necessary to peel red potatoes unless you are finicky about those sort of things.
  2. Boil the potatoes until cooked. Don't overcook or you will wind up with mashed potato salad. Cool the potatoes in cold water and drain.
  3. Chop the celery and onions fine.
  4. Boil the eggs, cool and chop fine.
  5. Mix everything together, adjusting the seasoning to your taste.
  6. When you are ready to serve, top with paprika
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