A Mediterranean-style potato salad pairs deliciously with grilled chicken or any summer barbecue favourite.
- Portion size 6 servings
- Credits : Canadian Living Magazine: July 2006
In saucepan of boiling salted water, cover and cook potatoes just until fork-tender, about 10 minutes; drain and let cool.
Dressing: Meanwhile, in large bowl, whisk together vinegar, mustard, garlic, salt and pepper; gradually whisk in oil until blended.
Quarter or halve potatoes; add to dressing along with red pepper, celery, olives and green onions. Gently toss to coat well. (Make-ahead: Cover and refrigerate for up to 4 hours.)