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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This salad is to die for...its spices are a welcome change to traditional potato salad. Ingredients:
2 lbs small red potatoes |
1 small green bell pepper, seeded and finely chopped |
1/2 medium red onion, halved and thinly sliced |
1/2 cup manzanilla olives, chopped |
2 tablespoons chopped cilantro |
6 tablespoons extra virgin olive oil |
1/4 cup white wine vinegar |
1/4 teaspoon ground sea salt |
1/4 teaspoon ground black pepper |
Directions:
1. Place potatoes in a medium size saucepan and add enough cold water to cover by 1 inch.Lightly salt and bring to a boil.Reduce to a moderate simmer and cook for 15 to 20 minutes or until fork tender. drain.
2. Cut potatoes in halve or quarters, depending on the size, so each piece is about 3/4 and inch.Place in a large bowl with green pepper,onion, manzinilla olives and cilantro.
3. In a bowl, whisk oil,vinager,salt and pepper.Gently toss with potato mixture and let stand, covered at room temperature until cool.
4. Serve at room temperature or chilled.(I prefer chilled).
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