Thursday, April 1, 2010

Mediterranean Potato Salad


This salad is a great dish for summer lunches or as a side to your barbecue. It is best served at room temperature or chilled.

For 4-6 People (depending on whether or not the salad is a main dish or side dish)

1/2 Cup Chopped Onion
6 Medium Yukon Gold Potatoes
1 Cup Greek Olives in brine
1 Can of Tuna in oil
1 Cup Cherry Tomatoes
5 Basil Leaves ripped into 1 inch pieces
Salt to taste
1 TBLS Olive Oil
1 TBLS Brine from olives




Peel and chop the potatoes into 2 inch pieces. Place in a saucepan, cover with water and cook until potatoes can be pierced easily with a fork. Strain and add to a large bowl.

Add remaining ingredients. Tomatoes and Olives can either be left whole or chopped into halves. Mix well. Refrigerate for about half an hour. Serve with Italian or French bread.

Buon Appetito!

4 comments:

  1. Hello,


    We bumped into your blog and we really liked it - great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

    Best regards,

    Vincent
    petitchef.com

    ReplyDelete
  2. Your recipes are really good and i love this potato salad.If you won't mind, I'd really love to guide foodista readers to your site. Just add your choice of Foodista widget at the end of this blog post and you're all set. Thanks!

    ReplyDelete