Mediterranean Potato Salad Recipe
Ingredients
| 4 cups cubed, cooked potatoes | ||
| Green beans | 1 16 Ounce, drained | |
| Artichoke hearts | 1 6 Ounce, drained | |
| Red onion | 1 Small, separated into rings | |
| Leaf lettuce | ||
| Cherry tomatoes | 1 Cup (16 tbs) (Dressing) | |
| Ripe olives | 1/4 Cup (16 tbs), pitted (Dressing) | |
| 3 hard-cooked eggs, peeled and quartered | ||
| 1 green pepper, sliced in thin rings | ||
| Anchovies | 1 2 Ounce, drained (Dressing) | |
| Snipped parsley | 1/4 Cup (16 tbs) (Dressing) | |
Directions
GETTING READY
1) Combine the first 5 ingredients, cover, and chill overnight.
2) Blend salad oil, tarragon vinegar, lemon juice, garlic, sry mustard, sugar, salt, and pepper to prepare the dressing.
MAKING
3) Drain vegetables and reserve the dressing
4) Take a bowl, line with lettuce leaves, and spoon the drained vegetables in it.
5) Arrange tomatoes, olives, eggs, pepper, and anchovies on top, sprinkle parsley.
SERVING
6) Serve with the reserved dressing.
1) Combine the first 5 ingredients, cover, and chill overnight.
2) Blend salad oil, tarragon vinegar, lemon juice, garlic, sry mustard, sugar, salt, and pepper to prepare the dressing.
MAKING
3) Drain vegetables and reserve the dressing
4) Take a bowl, line with lettuce leaves, and spoon the drained vegetables in it.
5) Arrange tomatoes, olives, eggs, pepper, and anchovies on top, sprinkle parsley.
SERVING
6) Serve with the reserved dressing.
Chef
