DAY 3: ITALIAN POTATO SALAD Serves 4-6 Ingredients: • Salad: • 3 lbs. baby red potatoes, unpeeled and quartered or halved • 1 cup cherry tomatoes, halved • 6 celery stalks, sliced • 3 Tbsp. capers, drained • 1 small red onion, halved and thinly sliced • 16 pitted Kalamata olives, halved • 1/4 cup fresh basil, chiffonade • 1/4 cup fresh parsley, chiffonade • Dressing: • 1/4 cup extra-virgin olive oil • 1 large lemon, juiced • 1 tsp. dried Italian herb seasoning • 1/2 tsp. salt • 1/2 tsp. ground black pepper Instructions: Start by bringing a very large pot of salted water to a boil over high heat. Meanwhile wash and scrub the potatoes of any dirt. If the potatoes are on the larger side, cut or quarter them. Once the water reaches a rapid boil, add the potatoes. Boil for about 20 minutes, until tender when pierced with a fork. Strain and set aside. While the potatoes boil, prep the remaining salad ingredients. Add them all to a very large serving bowl and combine. To make the dressing, simply combine all the ingredients in small bowl or measuring cup and whisk well. Add the boiled potatoes to the large serving bowl and combine with the tomato/celery/olive mixture. Pour the dressing over it all and mix again, until well coated. Serve warm or cold! ow.ly/i/7QVDc
Posted on: Wed, 10 Dec 2014 12:15:28 +0000
Trending Topics
Recently Viewed Topics
© 2015