Ingredients

2 pounds small to medium-sized unpeeled purple potatoes (use
Yukon Gold or peeled Idaho as substitutes)
1 red onion, roasted and coarsely chopped
1 tomato, roasted and coarsely chopped
1 roasted yellow bell pepper, seeded and julienned
1 cup mesclun lettuce (i.e. Bibb, radicchio, arugula, baby spinach, etc.)
1/2 cup calamata olives, pitted and finely chopped
Cilantro and Olive Vinaigrette (see recipe below

Directions

Place the
potatoes in a large saucepan, cover with cold water and add salt. Cover, bring to a boil
and continue to boil 12 to 15 minutes until the potatoes are cooked al dente (cooked
through but not overdone). Drain and set aside.

In a large bowl combine the yellow pepper, mesclun lettuce and calamata olives. Add the
roasted onion and tomato.

When the potatoes have cooled down a bit, slice them into small chunks. Add the potatoes
to the vegetables in the bowl, and pour the vinaigrette on top. Gently toss to coat.
Season with salt and pepper to taste and serve at room temperature (or save in the
refrigerator for up to 2 days).

Ingredients

CILANTRO AND OLIVE
VINAIGRETTE:
1/2 cup canola oil
1/4 cup balsamic vinegar
1 teaspoon finely chopped cilantro leaves
1 teaspoon chopped shallots
3 tablespoons nicoise olives, pitted and finely chopped
1 1/2 teaspoons Pommeroy mustard
1 tablespoon honey

Directions

Put all the ingredients in a blender and

mix at medium speed until well-blended.

Yield: 10 servings (about 1 cup)