Mediterranean Potato Salad - Recipe - ABC 33/40 - Birmingham News, Weather, Sports
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Mediterranean Potato Salad
YIELD = 6-8 servings
Red Skin Potatoes
Grilled red onions - 2 small
Roasted Red Peppers - 4 diced
Kalamata Olives - 1 pint, cut in ½
Peeled Shallots - fine diced
Extra Virgin Olive Oil - 4 cups
Tarragon Vinegar - 1.5 cups
Artichoke Hearts - 2 cups quartered
Fresh Basil - 2 Cups sliced thin
Fresh Parsley - 1 cup chopped
Salt and pepper - to taste
In a large mixing bowl mix all ingredients with the warm boiled potatoes, and salt and pepper. Taste for salt and pepper.
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