Contributed By: cyndy
Four Ingredient Cooking by Joanna Farrow
This delicious salad is simple and zesty- the perfect choice for lunch, as an accompaniment, or as an appetizer. This potatoe salad is particularly good served as part of a brunch.
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Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: More than 2 hours
Number of Servings: 4
Origin: Mediterranean & Mid-Eastern
Special Features: Quick to Prepare (under 30 minutes)
Simple (6 ingredients or less)
Kids can help make it
Make Ahead
Vegetarian
Holiday: July 4th
Meal Type: Breakfast & Brunch
Lunch
Appetizers
Salads & Dressings
Ingredients
8 Large new potatoes
3-4 tsp Garlic-flavored oil and vinegar dressing
4-6 tbsp Chopped fresh herbs, such as cilantro and chives
10 -15 dry fleshed black Mediterranean olives
Preparation
1. Cut the new potaotes into chunks. Put them into a pan, pour in water to cover, and add apinch od salt. Bring to boil, then reduce the heat, and cook gently for about 10 min, or until the potatoes are just tender. Drain well and leave in a colander to dry thoroughly and cool slightly.
2. When they are cool enough to handle, chop the potatoes and put them into a serving bowl.
3. Drizzle the garlic dressing over the potatoes. Toss well and sprinkle with the chopped fresh cilantro and chives, and black olives.
4. Chill in the refridgerator at least 1 hour before serving.
Cook's Notes
This recipe tastes just as great Americanized by using a simple Italian dressing and a can of regular olives, herbs optional. Peels can be left on or off potaotes as desired. We've eaten it warm and it still delights!
Nutrition Information