Thursday, July 19, 2012

New Potato & Black Olive Salad

Adapted from Martha Stewart via Pinterest

Printable Recipe

Prep time: 5 minutes
Boiling time: 5-15 minutes depending on the size of the potatoes - keep checking, you don't want them mushy

Serves 4

1/2 kg/1 lb new potatoes, cut in half unless they are very small

  • 1 tablespoon coarse salt, plus extra for seasoning
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp sherry vinegar
  • 1/3 cup cured Kalamata olives,  pitted & coarsely chopped
  • chopped chives - as much or little as you like
  • salt & freshly ground pepper to taste.

1. Boil the potatoes in salted water until they are almost tender .  Always start with cold water.

2. Drain and quickly immerse in ice cold water for 1-2 minutes to stop the cooking.  Drain well and pat dry with paper toweling.  Wet potatoes won't absorb the dressing.

3. Put potatoes in a large bowl and add the olives, olive oil and vinegar, chives and salt & freshly ground pepper   Toss well and taste - too subtle, add more vinegar, too vinegary - quickly add more oil.  

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