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Author Notes: Inspired by an old cook book and farm stand red potatoes prompted me to make a salad that I have been making since the 80's from a terrific book, The New Carry-Out Cuisine. This is one of my husband's favorite potato salads and I don't like to change it too much, but I can get away with additional fresh herbs and a touch of fresh lemon zest. I'm not sure what kind of olives were used in the original recipe, my choice has always been Italian oil cured.
I love the perky green brined peppercorns and add a touch more to the finished salad along with a little fresh oregano, a little drizzle of good olive oil brings the Mediterranean flavors all together.
Pretty easy recipe and a great addition to our cookout dinner tonight.
Thumbing through the book again, I can tell you that it is seriously underused and I see plenty of recipes that will be great over the summer. —ibbeachnana
- 2 pounds red potatoes, boiled, peeled and cut into small pieces
- 1 1/2 cups pitted black olives, sliced lengthwise
- 1 small red onion, sliced lengthwise
- 3/4 cup cup chopped Italian (flat) parsley
For the Dressing
- 1 clove garlic, crushed
- Salt and pepper to taste
- 1/2 cup cup sour cream
- 1/2 cup mayonnaise
- 3 tablespoons green peppercorns, drained and crushed
- Combine the potatoes, olives, onion and parsley. Mix together the ingredients for the dressing and toss the dressing with the potato mixture. Enjoy
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
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