POTATO SALAD WITH CAPSICUM & OLIVES


RATE: ❤️❤️❤️ Easy

Cookbook: Reader's Digest - Quick, Thrifty Cooking

SELECTED : ISABELLA SEPULVEDA - NSW Australia

What an old-school cookbook this one is! It was first published in Australia in 1985. These simple and very homely recipes remain my favourite. This was a simple salad dish which anyone can put together in minutes & can be served with almost any meal. If you wish to make it a little more exciting add chopped boiled egg, fried bacon or sliced ham. The recipe suggests sardines and parsley……hmmmmm……I don’t know about! Sardines have a very strong fishy taste. I don't mind sardines but you would need to ensure that all quests being served this salad feel the same way.


Cookbook:

RECIPE

SERVES 4

4 medium potatoes peeled and diced

1 tablespoon finely chopped onion

1 stalk celery, chopped

1 clove garlic, chopped

1/4 cup or green or red capsicum

1/4 cup sliced olives (stuffed or pitted)

1/4 teaspoon thyme - dry or fresh

4 tablespoons olive oil

2 tablespoons lemon juice

salt and pepper


Boil water for potato in a saucepan. Add salt in the water. Add the potatoes. If water is not covering the potatoes, add some more water. Bring down the heat to a simmer. Cook the potatoes for 5-7 minutes or until just tender.

Dont overcook the potatoes. When you drain the potatoes in the colander, stick them under cold water for a few minutes and let them stand for 5-10mins. This will harden the potato and there will be less of a chance that it will mash up.

Fry lightly the garlic, capsicums, celery, add the salt & pepper, olives and thyme. Let it cool for a 5mins.

Add the potatoes in a bowl. Add the mix of vegetable over the potatoes and toss. You may need to add a little more salt and pepper and/or a little more olive oil. Its now ready to serve or you can refrigerate and serve cold.


Capsicum, Potatoes, Celery, Olives

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