Italian Potato Salad Recipe6 to 8 cubed boiled potatoes with no skins
1 can of pitted large black olive or kalamata olives
3 chopped plum tomatoes
1 can chick peas drained
1 bell pepper finely chopped
1 cucumber chopped seeds removed
Optional: chopped celery, finely chopped onions, sliced radishes, fresh spinach, cabbage slaw, fresh peas, cubed avocado, corn cut off the cob, chopped fresh broccoli, julienne carrots.
1/4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
4 tablespoons lemon juice
2 teaspoons minced garlic
1 teaspoon garlic powder
1 teaspoon each dried basil, oregano, parsley
salt and pepper to taste
1/4 teaspoon cayenne pepper
In a large enough bowl to accommodate all the vegetables you have chosen for your salad, toss with the dressing and refrigerate at least 1/2 hour before serving.