Potatoes, Pepper and Tomato Salad

Name: Potatoes, Pepper and Tomato Salad
Yield: 2 servings
Ingredients: 16 ounces tiny new potatotes; 8 ounces whole red peppers or 7 ounces ready-cut chopped peppers (1 to 1 ½ cups); 8 ounces ripe field tomatoes; 8 oil-cured black olives; 1 tablespoon fresh oregano; 1 tablespoon olive oil; 2 tablespoons balsamic vinegar; ⅛ teaspoon salt, optional; Freshly ground black pepper to taste

By Marian Burros

Published July 13, 1993

Total Time: 40 minutes
Rating: 3(5)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; A Versatile Marinade

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

Yield:2 servings

16 ounces tiny new potatotes
8 ounces whole red peppers or 7 ounces ready-cut chopped peppers (1 to 1 ½ cups)
8 ounces ripe field tomatoes
8 oil-cured black olives
1 tablespoon fresh oregano
1 tablespoon olive oil
2 tablespoons balsamic vinegar
⅛ teaspoon salt, optional
Freshly ground black pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Scrub but do not peel potatoes. Cover with water and cook in a covered pot until potatoes are tender, about 15 to 20 minutes.
Step 2
Wash, trim, seed and cut whole peppers into julienne strips, then cut strips into quarters and place in serving bowl.
Step 3
Wash, trim and dice tomatoes and add to peppers.
Step 4
Pit olives and cut up; add to bowl.
Step 5
Wash, dry and chop oregano and add to bowl.
Step 6
Stir in oil and vinegar.
Step 7
When potatoes are cooked, drain and cut into small dices. Stir into bowl and mix to coat with dressing. Season to taste with pepper.