Potato Salad - Tuscan Style

Name: Potato Salad - Tuscan Style
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving(s)
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

(2)

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.

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READY IN: 35mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

Cook potatoes in salted water until tender, drain.
In the meantime, add 1/4 cup olives, vinegar, garlic, mustard, and honey to a blender or food processer and process until combined.
Gradually add oil with blender/processer running until combined.
Add parsley, salt and pepper to taste.
Place potatoes, 1/2 cup olives, pepper strips and onion in a large bowl, add dressing and toss to combine.

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