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 Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
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
