Product Search
Warm Potato Salad with Greek Olive Antipasto
Yield:
Serves 4 generouslyIngredients:
Potatoes
1 ½ lbs Redskin or Yukon Gold potatoes, scrubbed and cut into 1” cubes
Dressing
4 Tbsp extra-virgin olive oil
4 Tbsp high-quality vinegar such as red wine, white wine, or unseasoned rice wine vinegar
1 Tbsp Dijon or other strong mustard
4 Tbsp red onion, chopped
Sea salt or kosher salt and freshly ground pepper to taste
250 g Byzantine Antipasto Olive Mix*
Garnish
4 Tbsp flat leaf parsley, coarsely chopped
Directions:
Bring a large pot of salted water to a rolling boil. Salt as if you were seasoning soup. Add cubed potatoes and cook until they are tender but not falling apart. While the potatoes are boiling, prepare the other ingredients. Add olive oil, vinegar, mustard and chopped red onion to a bowl. It can be your serving dish if it is heat proof. Blend thoroughly.
Thoroughly drain the cooked potatoes. Toss potatoes while still hot with ingredients in the bowl. Season with salt and pepper keeping in mind that olives add additional salty flavor. Taste the dressed potatoes. They should be slightly tart and peppery. Add Byzantine Antipasto Olive Mix. Mix gently. Add chopped parsley and toss once again. Serve warm or at room temperature.
Notes: *These olives have pits. If you prefer, peel olives off their pits with a small paring knife running the blade lengthwise from top to bottom. This potato salad is also good with russet or redskin potatoes. You will need to peel the russets.
Brands Used
