Recipe courtesy of Cat Cora
Total:
1 hr
Active:
35 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Scrub the potatoes, and place in a 6 to 8-quart saucepan. Cover with cold water, add 1 teaspoon of the salt, place over high heat, and bring the water and potatoes to a rolling boil. Turn down to medium and simmer for approximately 20 to 25 minutes, or until they are tender when pierced with a knife.

While the potatoes are cooking, combine the onions, spring onions, olives, dill, and oregano in a medium sized salad bowl. Put aside. When the potatoes are done, drain well in a colander, and allow to cool slightly. Cut the potatoes into quarters and add them to the salad bowl with the onions, olives, and herbs.

In a small bowl whisk together the olive oil, red wine vinegar, lemon juice, 3/4 teaspoon salt, and pepper. Pour over the salad and mix well. Taste and add more salt and pepper if necessary. Refrigerate until ready to serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Perfect Potato Salad

Recipe courtesy of Ree Drummond

German Potato Salad

Recipe courtesy of Nancy Fuller

Herb Potato Salad

Recipe courtesy of Ina Garten

Potato Casserole

Recipe courtesy of Trisha Yearwood

Country French Omelet

Recipe courtesy of Ina Garten

Red Wine Pot Roast

Recipe courtesy of Ree Drummond

Sweet Potato Salad

Recipe courtesy of Trisha Yearwood

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Spicy Slow-Cooked Country Rib Tacos

Recipe courtesy of Eddie Jackson

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking