Red Potato and Olive Salad
Ingredients
- Dressing
- 1/2 cup olive oil
- 3 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1/2 teaspoon ground pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon sugar
- Salad
- 1/2 cup sliced California Ripe Olives drained
- 1/2 cup grape tomatoes halved
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup chopped celery
- 1 1/2 pounds small red potatoes quartered and boiled until tender
- 1 jar 6 ounces marinated artichoke hearts, drained and coarsely chopped
- 1/4 medium red onion thinly sliced
Instructions
- In sealable jar, mix together dressing ingredients and refrigerate at least 4 hours.
- When ready to serve, place all salad ingredients in large bowl. Drizzle with dressing and toss lightly to coat.
Notes
Recipe courtesy of olive grower Carolina Burreson