Summer Potato and Olive Salad


Potato salad can bring up horrible terrifying memories of goopy baby sick like sludge that is slapped on the side of your plate with all the grace and glamor of bird droppings. Yet there are amazing recipes for turning the humble potato into a flavor sensation that bursts out through your cheeks as like hand grenade in a bunny farm.

The French use white wine and consommé in their potato salad, German potato salad is usually warm (The tale goes that if you receive cold potato salad it is a sign that you have out stayed your welcome, very much the same symbolism as a pineapple gift in Louisiana) the Greeks use feta and kalamata olives, the Italians use balsamic vinegar, Americans often use chopped celery and invariably whipped boneless baby chickens and oil otherwise known as mayonnaise.

This is a bright summery potatoness that picks up a little bit of the best of each of the international salads to make the mouth happy! Gosh, so wrong and so good, I am a bad boy…


2 Pounds of peeled and halved baby potatoes cooked(Small red potatoes add even more happy)

½ Cup of green pimento stuffed olives

½ cup of black olives

1 Cup osf sliced celery

10-15 Cherry tomatoes halved

2 Tablespoons of fresh basil (Or two teaspoons of dried basil)

2 Cloves of garlic minced

¼ Cup of olive oil

2 Tablespoons of red wine vinegar

1 Teaspoon of balsamic vinegar

Pinch of salt and pepper


Toss together the potatoes olives and celery in a large bowl. In another bowl whisk together the basil, garlic, olive oil and vinegar with a pinch of salt and pepper. Pour over the potatoes mixture. Leave at room temperature for 20 minutes; add the cherry tomatoes just before serving.

Serves 6-8

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