Eating on the Wild Side: The Missing Link to Optimum Health

Photos from Jo's Personal Garden

Potato Salad with Sun-Dried Tomatoes and Kalamata Olives

Prep time: 15 minutes

Cooking time: 20-45 minutes, depending on method

Chilling time: 24 hours

Yield: 5 cups

Ingredients

2 pounds unpeeled new potatoes or unpleeled baking potatoes, preferably with red, blue, or purple flesh

1/2 cup oil-packed sun-dried tomatoes, drained and chopped or julienned

1/2 cup thinly sliced red onions or chopped scallions (including white and green parts)

1/3 cup extra virgin olive oil, preferably unfiltered

3 tablespoons red or white wine vinegar

1 tablespoon sugar

1 2 garlic cloves, pushed through a garlic press

1/2 teaspoon powdered mustard or 1 teaspoon prepared mustard

1/2 cup pitted and chopped kalamata olives

1/3 cup chopped prosciutto or diced cooked bacon (optional)

Directions

Steam or microwave the potatoes in their skins until they are tender. Cool and store in the refrigerator for 24 hours. Quarter the chilled potatoes, then cut into 1/4-inch slices and place in a large mixing bowl. Do not remove the skins. Combine remaining ingredients in a small bowl and pour over the potatoes. Toss to coat evenly. Serve cold or at room temperature.