Spanish Potato Salad Recipe

Okay...so I went to the store, bought the supplies and made the potato salad mentioned in my last blog. It was totally awesome - possibly as good as the original.

Here it is, written rather roughly, but with my copyright just the same. You are welcome to use it for yourself, but if you want to publish it, please contact me at http://www.foodstylist-maryholloway.com/.

Spanish Potato Salad
8 to 10 petite red potatoes, cooked and sliced 1/4" thick to yield about 4 cups cooked, sliced potatoes
12 imported spicy cracked green olives packed in vinegar brine and olive oil, drained, reserving brine
1/3 cup virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons orange juice
1 tablespoon lemon juice
1 tablespoon crushed dried parsley
1 teaspoon kosher or sea salt
1 teaspoon crushed dried oregano
1/2 teaspoon crushed dried thyme, optional
1/2 teaspoon freshly ground pepper
1 medium orange, peeled and cut in 3/8" slices

Place sliced potatoes in medium bowl. Add green olives. In a small bowl, combine 2 tablespoons of the vinegar brine and olive oil from the olives with remaining ingredients except the orange slices. Whisk the dressing together and then pour over the potatoes and olives. Toss carefully, coating the potatoes with the dressing. Chill 1 hour or more.

Place on serving plates. Garnish with orange slices.

Makes 4 tapas-sized servings
Copyright, 2009 Mary Holloway