City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Potato and Olive Salad
Potato and Olive Salad.html

Potato and Olive Salad

July/Aug 2013

from Matthew Altizer

You can use whatever olives you want – black or green, pitted or not. Just be sure to tell your guests if they’re not pitted. You can also use baby potatoes cut in half before cooking.

1 lb. potatoes, peeled and roughly chopped

1 c. olives

4 T. olive oil

2 T. white wine vinegar

kosher salt and pepper to taste

2 T. chopped chives (and chive flowers if available)

Place the potatoes in a pot and cover them with water. Bring them to a boil over medium-high heat, season the water with salt, and cook until the potatoes are just tender. Drain well and transfer the potatoes to a bowl, adding the olives, olive oil and vinegar. Season with salt and pepper, toss to combine and transfer the salad to a serving bowl. Sprinkle with chopped chives and serve. Serves 4.

Vegetables and Salads