Last Update: Thursday, December 12, 2013
|FAMILY FEATURES- Celebrating Summer Cuisine, All-American Style|
|Written by San Fernando Valley Sun|
|Thursday, 07 June 2012 02:30|
It's that time again - cookouts, picnics, family reunions and backyard parties are happening all over the country. Grocery carts are getting filled with hot dogs, fresh fruit and condiments galore, all in anticipation of some outdoor fun.
Looking for some inspiration for a get-together? Look no further than time-tested and always versatile potato salad. There are many variations of this classic side, from mayonnaise- based dressings to zesty vinaigrettes. But it's the dish's delicious "accessories" that make it a crowd pleaser.
Black olives are a popular addition to American potato salad. Known for their versatility, black olives are the perfect accessory to potato salad, adding a subtle, savory flavor to this party staple. And here's something you might not know - 95 percent of the nation's black and green ripe olives are grown on family farms in California, making them a true all-American ingredient.
Here's an easy recipe for your next gathering. While red, yellow and purple potatoes provide the ideal canvas, it's the California Ripe Olives that make this potato salad a winner. For more recipe ideas, visit www.calolive.org.
Red, White and Blue Potato Salad
Makes 4 servings
• 1/2 pound red potatoes, diced
• 1/2 pound Yukon Gold potatoes, diced
• 1/4 pound purple potatoes, diced
• 2/3 cup California Ripe Olives, halved
• 1/3 cup green onions, chopped
• 1/3 cup celery, diced
• 1 tablespoon red wine vinegar
• 2 teaspoons Dijon mustard
• 2 teaspoons capers, drained
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• 1 pinch freshly ground black pepper
• 2 tablespoons flat-leaf parsley, chopped
In large pot, boil water and potatoes. Cook until tender, drain and cool to room temperature. Combine potatoes, olives, green onions and celery in a large mixing bowl and set aside. In medium bowl, whisk together red wine vinegar, mustard and capers. Gradually whisk in olive oil, then season with salt, pepper and parsley. Pour dressing over potato mixture and toss until evenly coated.
|Last Updated on Thursday, 07 June 2012 02:37|