Salami Potato Salad With Tuna Dressing Food

SALAMI SALAD

Steps:

• Combine the arugula, fennel and tomatoes in a large bowl; season with salt and pepper. Drizzle with the olive oil and lemon juice and toss to coat.
• Top the salad with the salami and Parmesan.

ANDALUSIAN POTATO SALAD

Steps:

• Place the potatoes in a medium-size saucepan, add enough cold water to cover them by 2 inches, and bring to a boil over medium-high heat. Reduce the heat to medium and cook the potatoes, partially covered, until they are completely tender when pricked with a skewer, 30 to 35 minutes. Drain the potatoes. When just cool enough to handle, peel the potatoes and cut them into a very fine dice.
• Place the diced potatoes and the onion, Italian pepper, tomato, scallion, 1/3 cup of the olive oil, and 6 tablespoons of the vinegar in a bowl and stir to mix. Season with salt to taste. Toss everything together, crushing the potatoes slightly, so that they are half mashed. Let the salad stand for about 2 hours to absorb the dressing. Taste and add more vinegar as necessary.
• To serve, spread the potato salad on a serving plate, sprinkle with parsley on top, then drizzle the remaining oil over it.

MEDITERRANEAN TUNA, POTATO, OLIVE, AND FETA SALAD WITH GARLIC DRESSING

Steps:

• Separate garlic cloves, leaving skins intact. In a large kettle cover potatoes with salted water by 2 inches and add garlic. Simmer potatoes and garlic until potatoes are just tender, about 20 minutes. Drain potatoes and garlic in a colander and, when cool enough to handle, cut potatoes into 1/4-inch-thick slices. Peel garlic and in a blender puree with water, vinegar, oil, mustard, and salt and pepper to taste. Potatoes may be prepared and dressing made 1 day ahead and chilled separately, covered.
• Cut beans into 1-inch pieces. Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water cook beans until crisp-tender, about 3 minutes for haricots verts or 6 minutes for regular green beans. In a colander drain beans and plunge into ice water to stop cooking. Pat beans dry. Cut bell pepper into 1/4-inch dice and halve cucumber lengthwise. Seed cucumber and diagonally cut into 1/4-inch-thick slices. Pit and chop olives. Vegetables and olives may be prepared up to this point 4 hours ahead and chilled separately, covered.
• Drain tuna and transfer with potatoes, beans, bell pepper, cucumber, and olives to a large bowl.
• Just before serving, toss salad with dressing and crumble feta on top.

WARM POTATO & TUNA SALAD WITH PESTO DRESSING

Steps:

• Put the potatoes in a pan of boiling water, bring back to the boil and simmer for 8-10 minutes until tender.
• Meanwhile, mix the pesto and oil to make a dressing. Halve the tomatoes, drain and flake the tuna. Add the beans to the potatoes for the last 3 minutes of cooking time.
• Drain the potatoes and beans and tip into a salad bowl. Stir in the spinach so that it wilts a little in the warmth from the vegetables. Season with salt and pepper. Scatter the tomatoes and tuna on top, drizzle with the pesto and gently toss everything together.

DELI-CIOUS POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and cut into chunks.
• Cook salami in a skillet over medium heat until heated through, about 5 minutes; drain off excess fat and allow to cool.
• Mix potatoes, eggs, apples, onion, and pickles in a large bowl.
• Stir salami, mayonnaise, red wine vinegar, salt, black pepper, and paprika into the potato mixture. Chill for at least 2 hours before serving.

CREAMY POTATO SALAD

Steps:

• Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
• Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
• Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

POTATO AND TUNA SALAD WITH CAPERS AND DIJON DRESSING

Steps:

• Cook unpeeled potatoes in boiling water until tender.
• Drain and cool.
• Peel and cube potatoes.
• Combine potatoes, green onions and tuna in bowl.
• In seperate bowl, whisk together vinegar, olive oil, parsley, capers, mustard and salt and pepper.
• Pour over potato mixture and toss to coat.
• Serve at room temperature.