Cucina’s Mediterranean Potato Salad
3 lbs new potatos
1 T. salt
2 medium tomatoes, chopped
1/2 c. chopped red onion
1/2 c. kalamata olive halves
1 T. capers
1 T. minced garlic
For the salad, cut the potatoes into 1-inch pieces. Cook with the salt in water to cover in a saucepan until tender; drain. Combine the tomatoes, onion, olives, capers, and garlic in a medium bowl. Add the potatoes and dressing and mix gently. Chill for 1 hour or longer.
Dressing
1/2 c. olive oil
1/4 c. red wine vinegar
2 T. chopped fresh parsley
1 t. salt
1/2 teaspoon freshly ground pepper
For the dressing, whisk the olive oil, vinegar, parsley, salt, and pepper in a small bowl until well mixed.
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