Tomato Potato Salad with Olive Vinaigrette

Tomato Potato Salad with Olive Vinaigrette


1 bag (24 ounces) baby Dutch yellow potatoes, halved or quartered if large
1 teaspoon coarse salt
½ cup pitted kalamata olives, halved
⅓ cup Dierbergs extra virgin olive oil
¼ cup white balsamic vinegar
2 tablespoons fresh lemon juice
1 teaspoon coarse salt
Freshly ground black pepper
1 container (10 ounces) grape tomatoes, halved
½ cup diced celery
¼ cup chopped celery leaves
¼ cup minced Italian parsley
¼ cup chopped fresh chives
Coarse salt


Place potatoes and salt in large saucepan; cover with cold water. Bring to a boil over high heat; reduce heat and simmer until tender, about 8 to 10 minutes. Drain well. Place potatoes in large bowl.

In 2-cup container with tight-fitting lid, combine olives, olive oil, vinegar, lemon juice, salt, and pepper. Shake until well blended. Pour over hot potatoes in bowl; toss until well mixed. Let stand at room temperature 20 minutes. Add remaining ingredients; gently toss until well mixed.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 224
Fat: 17 g
Sodium: 644 mg
Carbohydrates: 18 g
Protein: 2 g
Fiber: 3 g