Cucina’s Mediterranean Potato Salad

Potato Salad Dressing
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon freshly ground pepper

3 pounds new potatoes
1 tablespoon salt
2 medium tomatoes, chopped
1/2 cup chopped red onion
1/2 cup kalamata olive halves
1 tablespoon capers
1 tablespoon minced garlic

For the dressing, whisk the olive oil, vinegar, parsley, salt and pepper in a small bowl until well mixed.

For the salad, cut the potatoes into 1-inch pieces. Cook with the salt in water to cover in a saucepan until tender; drain and cool.

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.

Serves Six to Eight

Add comment