Incredible Beef Resepi - Festive Couscous Salad

Recipe courtesy of Julia Aitken, Food Editor, Elm Street Magazine.
Directions for: Andalusian Potato Salad

Ingredients

1 lb(s) new potato, scrubbed

cup olive oil

3 Tbsp vinegar

1 tsp salt

1 tsp black pepper

2 medium tomato, chopped

cup spanish onion, chopped

cup any sweet onion, chopped

cup green olives, pitted

Directions

1. In a large pot of boiling salted water, cook potatoes for 20 to 25 minutes until just tender but not broken up.

2. Drain well. Return potatoes to pot over low heat for 1 to 2 minutes, shaking pot gently to dry potatoes slightly.

3. Set aside until cool enough to handle but not completely cooled

4. In a large bowl, whisk together oil, vinegar, salt and pepper until well combined.

5. Cut potatoes into inch pieces, removing any skin that peels off

6. Add potatoes, tomatoes, onion and olives to olive oil mixture.

7. Toss gently. Let salad cool to room temperature before serving.

See more: Summer, Picnic, Salad, Potatoes, European, Lunch, Barbeque, Tomatoes, Vegetables, Grill, BBQ