Potato Egg & Olive Salad
Another very simple way to prepare your fresh farmer’s market potatoes. These red fingerlings are delicious, but you could easily sub golden or blue varieties.
Serves 4
Ingredients
- ~2 lbs new potatoes
- 6 eggs
- 1 cup chopped dried botija olives
- 4 tablespoons olive oil
- salt & pepper
Preparation
- Steam potatoes for about 20 minutes, or until softened but not crumbly.
- Submerge eggs in boiling water and cook for about 6 1/2 minutes, until yolk is firm but not dry.
- Cut potatoes into two or three sections and toss with olive oil and salt & pepper in a serving bowl.
- Cut eggs into sixths and add to potatoes.
- Half olives and sprinkle over the top.
- Lightly toss and serve.
