Looking for inspiration for a get-together? Look no further than time-tested and versatile potato salad. There are many variations of this classic side dish, from mayonnaise-based dressings to zesty vinaigrettes. But it’s the dish’s delicious accessories that make it a crowd pleaser.
One popular accessory to American potato salad is the classic black olive, which adds a savory and salty accent to this party staple. And something you might not know: 95 percent of the nation’s black and green ripe olives are grown on family farms in California, making them a true all-American ingredient.
Here’s an easy recipe for your next gathering. While red, yellow and purple potatoes provide the ideal canvas, it’s the California ripe olive that makes this potato salad a winner. For more recipe ideas, visit www.calolive.org.
Red, White and Blue Potato Salad
½ pound red potatoes, diced
½ pound Yukon gold potatoes, diced
¼ pound purple potatoes, diced
2/3 cup California ripe olives, halved
1/3 cup green onions, chopped
1/3 cup celery, diced
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons capers, drained
3 tablespoons extra virgin olive oil
½ teaspoon salt
1 pinch freshly ground black pepper
2 tablespoons flat-leaf parsley, chopped
In large pot, boil water and potatoes. Cook until tender, drain and cool to room temperature. Combine potatoes, olives, green onions and celery in large mixing bowl and set aside. In medium bowl, whisk together red wine vinegar, mustard and capers. Gradually whisk in olive oil and season with salt, pepper and parsley. Pour dressing over potato mixture and toss until evenly coated. Makes four servings.
– Courtesy of the California Olive Committee