2 pounds red-skinned “new” potatoes, unpeeled
1 small red onion, thinly sliced
½ cup sliced black olives
2 scallions, sliced
1 cucumber peeled, quartered and sliced
¼ cup + 2 Tbs olive oil
2 Tbs Apple cider vinegar
1 Tbs Dijon mustard
½ tsp salt
¼ tsp freshly ground black pepper
1 clove garlic, minced
1. Boil the potatoes in salted water until just cooked. Drain.
2. Allow to cool and then slice into a large bowl.
3. combine with onion, olives, scallions and cucmber with poatoes, tossing to mix.
4. For the dressing, whisk together salad dressing ingredients. Pour over the salad, tossing to mix. Serve at room temperature.
Copyright © 2011 Marie Cecchini Sternquist. All Rights Reserved