Potato Salad with Black Olives
This is a very nice alternative to the traditional potato salad that we usually have. It is a lighter version as the dressing is oil and vinegar.
Serving Size: 4
Ingredients:
- 8 large new potatoes
- 1 cup black olives, sliced
- 4 tablespoons Italian herbs, minced
- 2 tablespoons chives, minced
for the dressing:
- 3 tablespoons olive oil
- 3 tablespoons malt or walnut vinegar or white wine vinegar
- salt and pepper to taste
Directions:
- Clean and cook the potatoes until soft, yet al dente.
- When they are cooked, remove from the heat. Pour off the boiling water and pour cold water over them.
- Allow the potatoes to cool, then remove the skins using a paring knife, cut into bite sized pieces and place in a large bowl.
- Slice the olives, and add to the potatoes.
- Mince the herbs and add to the potatoes and olives.
- Make the dressing by whisking the ingredients together.
- Pour the dressing over the salad and gently mix. Serve the salad at room temperature.
Notes:
Both malt vinegar and walnut vinegar are delicious with potatoes, although difficult to find. White wine vinegar or white balsamic vinegar is also very good to use.