Andalusian Potato Salad

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Andalusian Potato Salad

 

Yield: 6

 

1 1/2 lb new potatoes, scrubbed

1/3 cup olive oil

3 tbl vinegar

1 tsp salt

1 tsp black pepper

2 med tomato, chopped

1/2 cup spanish onion, chopped

OR 1/2 cup any sweet onion, chopped

1/2 cup green olives, pitted

 

In a large pot of boiling salted water,

cook potatoes for 20 to 25

ust tender but not broken up.

 

Drain well.

 

Return potatoes to pot over low heat for

1 to 2 minutes, shaking pot gently to

dry potatoes slightly.

 

Set aside until cool enough to handle

but not completely cooled.

 

In a large bowl, whisk together oil,

vinegar, salt and pepper until well

combined.

 

Cut potatoes into 1/2 inch pieces,

removing any skin that peels off.

 

Add potatoes, tomatoes, onion and

olives to olive oil mixture.

 

Toss gently.

 

Let salad cool to room temperature

before serving.