Potato Salad With Sweet Peppers
|All purpose potatoes/Boiling potatoes||4 Pound, scrubbed|
|Scallions||6 , cut into 1/2 inch pieces|
|Canned black olives||14 Ounce, pitted and cut into half (1 Can)|
|Pimientos||8 Ounce, drained and cut into 1/2 inch dice (1 Jar)|
|Shredded fresh basil||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Olive oil||3⁄4 Cup (12 tbs)|
|White wine vinegar||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
1. Bring potatoes to a boil in a large pot of salted water. Cover, reduce heat to medium-low, and cook 25 to 35 minutes, or until tender; drain. Peel and cut potatoes into 1- to 1 1/2-inch pieces. Place in a large bowl along with seal-lions, olives, pimientos, basil, and parsley. Do not mix at this point.
2. In a small bowl, combine olive oil, vinegar, salt, and pepper. Beat with a fork to blend. Toss potatoes gently with dressing. Season with additional salt, if needed.