Prep 10 mins
Cook 25 mins
This tasty potato salad makes a nice change from the regular,and is very attractive as well ! I do recommend using the purple onions when possible, as the color is nice and they are sweeter.
- 1 1⁄2 lbs potatoes (NOT baking potatoes)
- 1⁄3 cup extra virgin olive oil
- 3 tablespoons white wine vinegar
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 7 ounces cherry tomatoes, cut in halves
- 1⁄2 cup purple onions, chopped or 1⁄2 cup other sweet onion
- 1⁄2 cup green olives, pitted
- Scrub potatoes, and in a large pot of boiling salted water, cook potatoes 20 to 25 minutes until just tender.
- If your potatoes vary in size, remove them individually as they reach this stage and allow the larger ones to continue cooking until they also are tender.
- Drain potatoes and set aside until cool enough to handle.
- In a large bowl, whisk together oil, vinegar, salt and pepper until well combined.
- Add to this the tomatoes, onion, and olives and mix well.
- Remove skin from potatoes, and cut into 1/2 inch pieces.
- Add potatoes to the bowl of other ingredients, and mix well.
- Serve well chilled.
This is a wonderful salad! I like to use green onions and hard boiled eggs. It's light and a great change from traditional American potato salad.
I see this recipe being a favorite around here for those picnic and family gatherings. You can make it the day ahead, because it is even better the second day. No mayo makes it the perfect recipe for picnic and backyard meals. Made exactly as directed, minus the olives. I love them, but DH is not crazy about them. You can always serve them on the side.
Very good salad. Used green onions and grape tomatoes. Makes a wonderful side dish for barbecued chicken. If you can chill it for at least a couple hours, the flavors really come together well. Thanks so much for sharing this recipe.