Ingredients
2 1/2 pounds red-skinned potatoes
3 tablespoons olive oil
1 European cucumber, peeled and cubed
4 large plum tomatoes, quartered
1/4 cup red onion, thinly sliced
24 pitted black Kalamata olives
1/4 cup fresh basil, thinly sliced
2 tablespoons capers, drained
Dressing:
3 tablespoons white wine vinegar
2 tablespoons GOLDEN BLOSSOM HONEY
1 teaspoon dried oregano
salt and pepper to taste
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Cook potatoes until just tender, in boiling salted water. Drain and cool. Peel potatoes if desired, cut into 1-inch chunks. Put potatoes in a large bowl, drizzle with olive oil and toss to coat.
Place potatoes on a platter. Arrange cucumber, tomatoes, red onion and olives on top of potatoes. Sprinkle with basil and capers.
Dressing:
Whisk vinegar, honey and oregano in a small bowl. Pour over the salad and season with salt and pepper.
Serves: 4-6
Place potatoes on a platter. Arrange cucumber, tomatoes, red onion and olives on top of potatoes. Sprinkle with basil and capers.
Dressing:
Whisk vinegar, honey and oregano in a small bowl. Pour over the salad and season with salt and pepper.
Serves: 4-6
