Salad With Green Olives Recipe

Home

Add a Recipe

Top 100

Cold Appetizers Hot Appetizers Seafood Salads Soups Main Course Desserts Drinks Baked Goods

Recipes for Kids Microwaveable Recipes Holiday Foods Dietary Recipes BBQ Recipes Vegetarian

English Recipes Jewish Recipes African Recipes Caucasian Recipes Swiss Recipes International Recipes American Recipes French Recipes Ukrainian Recipes Italian Recipes Eastern European Recipes Chinese Recipes Spanish Recipes Japanese Recipes German Recipes South American Recipes Belarusian Recipes

You are here: All Recipes

Salads

Green Salads

Salad With Green Olives

Submit a recipe photo

Ingredients:
6 New Potatoes -- unpeeled
1/2 Cup Dry White Wine
1/4 Cup Dill -- finely minced
1/4 Cup Parsley -- finely minced
2 Tablespoons Toasted Sesame Seeds
1/3 Cup Olive Oil
1/4 Cup Wine Vinegar
1 Teaspoon Dijon Mustard
1 Tablespoon Sugar
Salt -- to taste
Fresh Ground Black Pepper -- to taste
1/2 Cup Green Olives -- (ripe) sliced

Directions:
2 Hard-Boiled Eggs -- chopped

Dill Weed Sprigs

Cook potatoes in boiling water in their jackets, then peel and slice while warm. Place in a large mixing bowl, add wine and toss lightly.

In a small bowl combine dill, parsley and sesame seeds. Add to potatoes and combine gently.

In a small bowl, combine oil, vinegar, mustard, sugar and salt and pepper. Blend thoroughly, then pour over potatoes.

Gently toss again and chill for several hours or overnight. Just before serving, stir in green olives.

Garnish with eggs and dill sprigs.

Serves 6.