Ingredients
- 2 lbs. red-skinned new potatoes, quartered
- ¾ cup pitted olives, divided
- ½ cup sliced roasted red bell pepper strips
- ½ cup thinly sliced red onion
- ¼ cup balsamic vinegar
- 3 cloves garlic, peeled
- 1 tablespoon mustard
- 1 tablespoon honey
- ¾ cup extra virgin olive oil
- 2 tbsps fresh, chopped flat-leaf Italian parsley
- Salt and pepper, to taste
Directions
1. In a large pot of boiling, salted water, cook potatoes until fork tender; cool slightly. |
2. In a large bowl, combine potatoes, 1/2 cup olives, peppers, and onion; set aside. |
3. Meanwhile, in the bowl of food processor or blender, combine balsamic vinegar, remaining olives, garlic, mustard and honey. Process until well combined. |
4. Gradually add olive oil until well combined. Add fresh parsley and season to taste with salt and pepper. Pour dressing over potato mixture. Chill 2-3 hours before serving. |
Preparation time: 35 minutes