It's Friday, hello beautiful. My friends David and Luise and their little girl Elsa too, from Green Kitchen Stories are helping us greet the weekend with a refreshing salad. Thanks friends. Make sure to check out their blog, I know you will love it. You can also find them on Twitter and Facebook, and on your iPad too!
Italian Potato Salad
2,2 lbs small potatoes, well scrubbed and halved
15 - 20 cherry tomatoes, halved
5 stalks celery, chopped
4 tbsp pickled capers, drained
1 small red onion, thinly sliced
15 olives, pitted
fresh basil, chopped
4 tbsp olive oil
1 large lemon
sea salt & black pepper to taste
1. Start by boiling the potatoes (unpeeled) in lightly salted water for about 20 min or until fork tender. Let them cool.
2. Mix olive oil, lemon juice, salt and pepper in small bowl, set aside while making the salad.
3. Toss tomatoes, celery stalks, capers, onion, olives and basil in a medium bowl. Add the potatoes and the marinade and toss gently again. Serve on plates and top with fresh basil.
Small potatoes work best in this recipe. They come in many different varieties, shapes and colors, like red, pink, purple and yellow.
Day 1- Green Papaya Salad
Day 2- Avocado and Mango Salad
Day 3- Eggplant Vinaigrette
Day 4- White and Green Salad: Escarole, Pear, Avocado
Day 5- Salpicao
Day 6- Grated Raw Beet Salad
Day 7- Poppyseed Salad Dressing
Day 8- Orange, Honey, & Coconut Dessert Salad
Day 9- Quail Egg Salad
Day 10-Radish Salad
Day 11-Apple, Parmesan, and Pesto Salad
Day 12-BLT Quinoa Salad
Day 13-Poke Salad
Day 14-Spinach Salad
Day 15-Simple Tropical Fruit Salad