Summer Potato Salad

3 pounds of potatoes
3/4 cup of green olives
2/3 cup olive oil
4 tbsp lemon juice
2 teaspoons Dijon mustard
2 shallots minced

Boil potatoes until they are cooked—about 25 to 35 minutes, depending on the size and quality of the potatoes. Once they are cooked through, drain and cut them into small pieces. Add the pitted olives. In a bowl, wisk together the olive oil, lemon juice, mustard, shallots, salt, and pepper to taste. Then pour the mixture over the potato salad. It is good served warm, but I recommend serving it cold.

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This entry was posted in Dinner, Lunch, Side Dish, Snack, Vegan and tagged , , , , . Bookmark the permalink.

One Response to Summer Potato Salad

  1. Gail Blumesnthal says:

    You’re making me very hungry. Yum!
    Aunt Gail

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