Recipe Archives->Salads Potato->Greek 03

 
Grecian Isles Salad
 
7 or 8 Red bliss or other waxy potatoes
2 sprigs celery, chopped
1 tablespoons finely chopped parsley
2 tablespoon fresh dill chopped
1/2 jar marinated artichokes chopped
1 cup green olives with pimentos or Kalamata olives
1 tsp. chopped scallions, optional
1/4 cup olive oil
Juice of 2 lemons or 3 tablespoons white wine vinegar
salt and pepper
red cabbage and olives for garnish
  
Boil potatoes in their skins until cooked. Cool and cut into small
cubes.  Combine with celery, parsley and dill. Add artichokes,
olives and scallions, if used. Mix olive oil, lemon juice or vinegar,
salt and pepper. Pour over the salad. Toss well, pour into bowl
lined with red cabbage if desired.  Garnish with olives, refrigerate.

Printable version: greek03.txt.