Spanish Potato Salad
|All purpose potatoes||1 Pound, peeled and diced (4 Medium Sized)|
|Finely chopped yellow onion||1 Tablespoon|
|Stalk celery||1 , chopped|
|Garlic||1 Clove (5 gm), peeled and minced|
|Chopped sweet red pepper/Chopped sweet green pepper||1⁄4 Cup (4 tbs)|
|Sliced pimiento-stuffed olives||1⁄4 Cup (4 tbs)|
|Dried thyme||1⁄4 Teaspoon, crumbled|
|Vegetable oil/Olive oil||5 Tablespoon|
|Lemon juice||2 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
1. Bring about 1 inch of lightly salted water to a boil in a 2-quart saucepan. Add the potatoes, set the lid askew on the pan, and cook about 5 minutes, or until just tender.
2. While the potatoes are cooking, mix the onion, celery, garlic, sweet pepper, olives, thyme, oil, lemon juice, salt, and black pepper in a serving bowl.
3. Drain the cooked potatoes and let them cool slightly. Add them to the bowl and toss gently to mix all the ingredients. Cover and refrigerate until chilled.