See Also: Cooking Club · Salads
Baby Potato Salad with Black Olives
From Dorothy McNett's recipe book at www.dorothymcnett.com.
8 - 12 baby potatoes
1/2 - 3/4 cup of pitted black olives
2 - 3 cloves garlic, minced
1 tablespoon capers, drained
2 - 3 tablespoons fresh oregano, snipped
3 - 4 fresh mint leaves, snipped
1/3 cup extra virgin olive oil
1/4 teaspoon fine sea salt
freshly ground pepper
salad greens for garnish, if desired
Wash but do not peel the baby potatoes. Place in a glass or ceramic batter bowl, cover with a glass or ceramic plate or a large lettuce leaf, and cook in microwave about 10 minutes, or until potatoes are tender when pierced with a fork. (Or cook in boiling water about 20 minutes) While potatoes are cooking, slice the olives and place in a beautiful salad bowl, adding the minced garlic, capers, oregano, mint, olive oil, salt and pepper. If serving the salad hot or warm, add the cooked potatoes (sliced or chopped as desired) and serve with any salad greens, etc.. Or allow the potatoes to cool or even refrigerate them and then slice or chop and add to the salad, toss and serve.
Recipe created 2017-01-22.
