California Red Potato and Olive Salad

Makes 4 to 6 servings

Dressing

  • 1/2 cup olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon sugar

Salad

  • 1/2 cup sliced California Ripe Olives, drained
  • 1/2 cup grape tomatoes, halved
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup chopped celery
  • 1 1/2 pounds small red potatoes, quartered and boiled until tender
  • 1 (6 ounce) jar marinated artichoke hearts, drained and coarsely chopped
  • 1/4 medium red onion, very thinly sliced

Directions

  1. Mix together all dressing ingredients in a tightly sealed jar and refrigerate for at least 4 hours.
  2. When ready to serve, place all salad ingredients in a large bowl. Drizzle with dressing and toss lightly to coat.
Recipe by:

Carolina Burreson