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Latino Potato Salad Recipe

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This recipe for Latino Potato Salad, by , is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
John Gonzales

Category:
Category:

Ingredients:  
Ingredients:  
1 pound Yukon gold potatoes
1 pound red bliss potatoes
1 pound purple potatoes Optional, see note
For the dressing
cup lemon juice
cup olive oil blend
cup black olives chopped
cup green olives chopped
1 each red onion diced
cup capers chopped
cup fresh parsley chopped
1 each red bell pepper - roasted and diced
to taste salt and pepper

Directions:
Directions:
Cut potatoes into large chunks, do not remove skin. Cook each variety of potato separately in
boiling salted water until barely done, drain and chill.
Make the dressing: combine all ingredients and adjust seasoning.
Combine potatoes and dressing, toss to coat evenly, cover and refrigerate until needed.
NOTES: Use purple potatoes if available and price structure allows you to charge enough to
achieve desired food cost. If purple potatoes are not available, use more of the other varieties.

Number Of Servings:
Number Of Servings:
12

 

 

 

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