ITALIAN POTATO SALAD
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Ingredients: |
Method: |
smallish new red potatoes,
2-3 per person
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Wash but don't peel the potatoes. Cut them in half; steam until just tender. Cool, then cut into largish chunks.
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red and green peppers, halved
1 each for every 8 servings
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Brush the peppers with vinaigrette and grill
briefly, 5-10 minutes, until just barely
softened. Cool; then chop coarsely.
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pitted black olives
sliced celery
chopped green onions
1 Tbsp drained capers (optional)
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Assemble all ingredients in a salad bowl; toss with the dressing.
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Dressing:
add to a regular vinaigrette
1 tsp dried basil
1 tsp dried oregano
½ tsp dried crushed chiles (optional)
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Serves
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from Chatelaine magazine, July, 1983
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