by Naked Beet
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Naked Beet's Notes:
Expand2 pounds yellow potatotes Ask a question about this ingredient
1 cup pitted and cut Sicilian or green olives (not the pimiento ones) Ask a question about this ingredient
1/2 large red onion, sliced thinly Ask a question about this ingredient
3 tablespoons Nunez de Prado olive oil (or equivalent) Ask a question about this ingredient
4 tablespoons rice wine vinegar Ask a question about this ingredient
Cut the potatoes into large chunks and boil them in salted water until they're fork tender. (You can peel them before or after.) After they cool slightly, cut them into medium, uneven chunks.
Ask a question about this stepIn a small bowl, whisk the oil, vinegar and salt until the dressing becomes thick and creamy.
Ask a question about this stepWhile the potatoes are still warm, combine them with the red onions and olives and coat the salad with the dressing.
Ask a question about this stepYou're a woman after my own heart. Yum.
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
LOL!!! Did I get you with the tang or no mayo? ; )