Potato Salad - Tuscan Style

READY IN: 35mins
Recipe by Lorac

Wonderful flavor and color! I prefer this served at room temperature but you can make the salad several hours before and refrigerate it.

Top Review by DDW7976

This is a GREAT recipe! If you like Kalamata olives and/or balsamic vinegar - this dish is worth a try!! I made the recipe exactly "as is" except that I doubled all the ingredients because we were going to a large party. Note - next time I will not double the sauce. It made way too much to cover the amount of potatoes I had. I was lucky that I poured it on slowly and stopped myself from just dumping it all on, I would have had very soupy potatoes otherwise. I made it all up when the potatoes were done cooking and then let it come to room temp and served it that way. We ate leftovers cold and can say I like it both ways but do prefer it at room temp. I can't even begin to describe the flavors. We LOVED this dish and I plan to put this with the recipes to impress/something different catagory. It's going to be a side dish of choice for many things this summer.

Ingredients Nutrition

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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