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New Potato Salad with Black Olives, Tomato and Shallot
1 kg small new potatoes
salt
DRESSING
24 black Greek-style olives, halved
4 tablespoon plum tomatoes, peeled, seeded and diced
4 tablespoon shallots, finely chopped and softened in olive oil
4 tablespoon passata
6 tablespoon extra virgin olive oil
2 tablespoon lemon juice
salt and freshly ground black pepper
crushed dried chillies
To prepare the potatoes:
About 2 hours before serving cook the new potatoes, in their skins, in boiling salted water until just tender. When cool enough to handle carefully remove the skins with a small sharp kitchen knife. Put the peeled potatoes in a glass salad bowl and set aside.
To make the dressing:
In a medium-sized bowl combine the first six ingredients and season to taste with salt, freshly ground pepper and crushed dried chillies.
To serve:
Add the dressing to the still-warm potatoes and toss gently. Serve at room temperature.
Makes 4 servings.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
