Chef Paulette's Mediterranean Potato Salad - WSMV News 4

Chef Paulette's Mediterranean Potato Salad

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2 pounds small red potatoes, washed

2 cups grape or cherry tomatoes, sliced in half or whole

1/2 small red onion, thin sliced in half-moons

1 cup pitted green olives, sliced in half

1 cucumber, cut into half-moons

1 red bell pepper, cut into bite-sized pieces

¼ cup capers

½ cup olive oil

a few tablespoons vinegar

salt & pepper to taste

Boil potatoes until tender but still a bit firm. Cut into bite-sized pieces. Toss with tomatoes, onion, olives, cucumber, pepper, and capers. Drizzle with olive oil & vinegar. Season well with salt & pepper. Toss to combine.



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