MEDITERRANEAN POTATO SALAD

By curly

Ingredients

• 2 Tbsps white wine vinegar
• 1/2 tsp salt
• 1 Tbsp fresh thyme leaves
• 1/3 cup extra virgin olive oil
• 1 1/2 pounds small red potatoes
• 1 1/2 cups sliced green onions
• 2/3 cup coarsely chopped Kalamata olives, pitted
• 3 Tbsps chopped sundried tomatoes, packed in oil, drained
• 3 Tbsps chopped Italian (flat leaf) parsley
• Salt and freshly ground black pepper, to taste
• 1/4 tsp crushed red pepper (optional)
• (you can use many different varieties of small potatoes in this salad, including Yukon gold and purple.)

Preparation

Step 1

Mix vinegar, salt, and thyme; whisk in olive oil; reserve.

Quarter potatoes into bite-sized pieces. In a saucepan cover potatoes with water, 1 inch over potatoes. Bring to a boil. Cook until just fork tender, about 3 minutes; drain. Fold vinaigrette into warm potatoes; cool. Add green onions, olives, sundried tomatoes, and parsley and stir to combine. Season with salt and pepper to taste. Chill salad in covered casserole dish in refrigerator for 1 to 2 hours to marry flavors. Serve at room temperature.