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Provencal Tapenade Salad
Ingredients (6 servings)
8 medium-size new potatoes
¼ cup (60ml) A L’OLIVIER Extra Virgin Olive Oil
6 medium-size tomatoes, stemmed and peeled
2 tablespoons chopped parsley (optional and chopped at the last minute)
Preparations
1. Put the potatoes in a pot with enough water to cover and bring to a gentle simmer over medium heat. When the potatoes are cooked through, drain them and, while they’re still hot, pull away the peels in strips with a paring knife while holding the potato in a towel.Cut the potatoes in half lengthwise and gently toss with the olive oil.
2. Cut the tomatoes into wedges so you get about 6-8 wedges out of each tomato. Remove the seeds.
3. Combine the potatoes, tomatoes, and tapenade and sprinkle with parsley. Toss gently again. Serve immediately. Ideally, the potatoes will still be slightly warm.
