Baby Potato Salad with Black Olives Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Cooking Club · Salads

Baby Potato Salad with Black Olives

From Dorothy McNett's recipe book at

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.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.