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California Red Potato and Olive Salad

Carolina Burreson

  • Makes 4 to 6 servings

Ingredients

  • 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.