Cook Time
30 min
Yields
6 servings
Recipe courtesy of Julia Aitken, Food Editor, Elm Street Magazine.
ADVERTISEMENT
ingredients
1 ½
lb(s) new potato, scrubbed
⅓
cup olive oil
3
Tbsp vinegar
1
tsp salt
1
tsp black pepper
2
medium tomato, chopped
½
cup spanish onion, chopped
½
cup any sweet onion, chopped
½
cup green olives, pitted
ADVERTISEMENT
directions
Step 1
In a large pot of boiling salted water, cook potatoes for 20 to 25 minutes until just tender but not broken up.
Step 2
Drain well. Return potatoes to pot over low heat for 1 to 2 minutes, shaking pot gently to dry potatoes slightly.
Step 3
Set aside until cool enough to handle but not completely cooled
Step 4
In a large bowl, whisk together oil, vinegar, salt and pepper until well combined.
Step 5
Cut potatoes into ½ inch pieces, removing any skin that peels off
Step 6
Add potatoes, tomatoes, onion and olives to olive oil mixture.
Step 7
Toss gently. Let salad cool to room temperature before serving.