POTATO KALAMATA OLIVE SALAD
First served in our Farmer’s Market Dinner Show 2011, this one is made with Syracuse potatoes and Kalamata Olives. Still it isn’t “too” salty!
3 pounds new potatoes (waxy not too starchy) size "c" bliss works best
- 1/4 cup vinegar (red wine, rice wine, smokey paprika vinegar, cider vinegar)
- 1 red bell pepper
- 1 yellow bell pepper
- 1 cup Kalamata olives, drained dry and chopped
- 1/4 cup Italian parsley, chopped
- 2 Tablespoons chives, minced
- EVOO, to moisten
Prepare the potatoes as Salted New Potatoes: Cut into halves and while still warm sprinkle with vinegar. Chill. Add olives, peppers, parsley and chives and toss. Moisten with EVOO and check seasoning. Adjust if needed. Serve cold to room temperature.