Potatoes, Pepper and Tomato Salad

Name: Potatoes, Pepper and Tomato Salad
Total time: 40 min
Yield: 2 servings
Ingredients: 16 ounces tiny new potatotes; 8 ounces whole red peppers or 7 ounces ready-cut chopped peppers (1 to 1 1/2 cups); 8 ounces ripe field tomatoes; 8 oil-cured black olives; 1 tablespoon fresh oregano; 1 tablespoon olive oil; 2 tablespoons balsamic vinegar; 1/8 teaspoon salt, optional; Freshly ground black pepper to taste

By Marian Burros

Total Time: 40 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:2 servings

16ounces tiny new potatotes
8ounces whole red peppers or 7 ounces ready-cut chopped peppers (1 to 1½ cups)
8ounces ripe field tomatoes
8oil-cured black olives
1tablespoon fresh oregano
1tablespoon olive oil
2tablespoons balsamic vinegar
⅛teaspoon salt, optional
Freshly ground black pepper to taste

Ingredient Substitution Guide

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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.