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Potato Salad with Peppers and Olives




Source of Recipe


Internet


List of Ingredients




3 1/2 to 4 pounds all purpose or boiling potatoes, scrubbed

6 scallions, cut into 1/2 inch pieces

1, 14 ounce can black olives, pitted and cut in half

1, 8 ounce jar pimientos, drained and cut into 1/2 inch dice

1/4 cup shredded fresh basil leaves

1/4 cup chopped fresh parsley

3/4 cup olive oil

1/2 cup white wine vinegar

1 1/2 teaspoons salt

1/2 teaspoon pepper


Recipe



Bring the potatoes to a boil in a large pot of salted water. Cover, reduce heat to medium low, and cook 25 to 35 minutes, or until tender, drain. Peel and cut potatoes into 1 to 1 1/2 inch pieces. Place in a large bowl along with scallions, olives, pimientos, basil, and parsley. Do not mix at this point. In a small bowl, combine olive oil, vinegar, salt, and pepper. Beat with a fork to blend. Toss potatoes gently with dressing. Season with additional salt, if needed. Serves 8.