This is a great light potato salad that does not use mayonnaise.
5 to 6 medium new red potatoes, cooked, cut into bite-size pieces
2 cloves of garlic, minced
1/2 cup coarsely chopped red pepper
3 to 4 plum Roma tomatoes, quartered
1/3 cup olive oil
3 to 4 fresh basil leaves, chopped
1 jar (5 3/4-oz) pimento stuffed olives, drained and sliced
1 tsp dried oregano
1 tsp salt
1/4 tsp freshly ground black pepper
Lettuce leaves to line bowl, optional
In a large bowl combine the potatoes, garlic, red pepper, tomatoes, olive oil, basil leaves, olives, oregano, salt, and pepper; toss to coat well. Cover bowl and refrigerate until serving time.
Serve the salad in a large lettuce-lined bowl, if desired. Or serve on individual lettuce-lined plates, if desired.
2 cloves of garlic, minced
1/2 cup coarsely chopped red pepper
3 to 4 plum Roma tomatoes, quartered
1/3 cup olive oil
3 to 4 fresh basil leaves, chopped
1 jar (5 3/4-oz) pimento stuffed olives, drained and sliced
1 tsp dried oregano
1 tsp salt
1/4 tsp freshly ground black pepper
Lettuce leaves to line bowl, optional
In a large bowl combine the potatoes, garlic, red pepper, tomatoes, olive oil, basil leaves, olives, oregano, salt, and pepper; toss to coat well. Cover bowl and refrigerate until serving time.
Serve the salad in a large lettuce-lined bowl, if desired. Or serve on individual lettuce-lined plates, if desired.
Note: File Photo
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