Save Recipe Print
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
10 servings

Nutrition Info

Healthy

Ingredients

CILANTRO AND OLIVE VINAIGRETTE:

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).

CILANTRO AND OLIVE VINAIGRETTE:

Put all the ingredients in a blender and mix at medium speed until well-blended.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Pepper-Jack Chicken With Succotash

Recipe courtesy of Food Network Kitchen

American Macaroni Salad

Recipe courtesy of Food Network Kitchen

Grilled Ratatouille Salad

Recipe courtesy of Ellie Krieger

Cubed Watermelon, Cucumber and Feta Salad

Recipe courtesy of Carlene Thomas

Healthy Summer Pasta Salad

Recipe courtesy of Food Network Kitchen

Salmon with Olive Vinaigrette

Recipe courtesy of Bobby Flay

Grilled Potato Salad with Arugula, Goat Cheese and Lemon-Mustard-Tarragon Vinaigrette

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Latest Stories