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
pounds red potatoes, boiled, peeled and cut into small pieces
cups pitted black olives, sliced lengthwise
small red onion, sliced lengthwise
cup cup chopped Italian (flat) parsley
For the Dressing
clove garlic, crushed
Salt and pepper to taste
cup cup sour cream
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