Potato Salad - Tuscan Style |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Wonderful flavor and color! I prefer this served at room temperature but you can make the salad several hours before and refrigerate it. Ingredients:
2 lbs baby red potatoes, quartered |
3/4 cup pitted kalamata olive, divided |
1/2 cup sliced roasted red pepper |
1/2 cup thinly sliced red onion |
1/4 cup balsamic vinegar |
3 cloves garlic, peeled |
1 tablespoon grainy dijon-style mustard |
1 tablespoon honey |
3/4 cup extra virgin olive oil |
2 tablespoons chopped fresh flat-leaf italian parsley |
salt and pepper |
Directions:
1. Cook potatoes in salted water until tender, drain.
2. In the meantime, add 1/4 cup olives, vinegar, garlic, mustard, and honey to a blender or food processer and process until combined.
3. Gradually add oil with blender/processer running until combined.
4. Add parsley, salt and pepper to taste.
5. Place potatoes, 1/2 cup olives, pepper strips and onion in a large bowl, add dressing and toss to combine.
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