Ingredients:
- 1-1/2
lb
red potatoes
- 3 stalks
celery, chopped
- 1
medium red onion, chopped
- 1/3
cup
roasted red bell pepper, chopped
- 1/2
cup
Kalamata olives
- 1
carrot, shredded
- 1
tablespoon
capers, drained
-
Dressing
- 1-10 oz jar
Kozlowski Farms Basil & Garlic Bruschetta Tapenade
- 1/2
cup
Kozlowski Farms Italian Vinaigrette Dressing
- 1/2
cup
Kozlowski Farms Basil & Garlic Vinaigrette Dressing
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Directions:
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Wash potatoes. Boil potatoes with skin on until tender, but not soft.
While potatoes are cooking, chop celery, red onion and roasted red bell peppers. Slice Kalamata olives in half lengthwise. Mix celery, onion, red bell peppers, olives, carrots and capers together in large bowl.
After potatoes are cooked, cut each potato into quarters. Depending on the size of potato, it may be cut into smaller pieces. Add potatoes to other vegetables in large bowl and stir to incorporate all ingredients.
Mix together Kozlowski Farms Basil & Garlic Bruschetta Tapenade, Kozlowski Farms Italian Vinaigrette Dressing and Kozlowski Farms Basil & Garlic Vinaigrette Dressing. Fold dressing and vegetables together until everything is evenly distributed.
Salt and fresh ground pepper may be added to taste. Let the salad set in refrigerator several hours to let flavors mix.
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