Salad
2 lb The Original Red/Gold Baby Potatoes, unpeeled and quartered
1 cup celery
⅓ cup onion, chopped
6 eggs, hard-boiled, coarsely chopped
½ tsp salt
Lemon twist
Dressing
1 cup pitted Castelvetrano olives
¼ cup olive brine
¼ cup gin, (juniper-forward or botanical tastes best)
1 tbsp Dijon mustard
1 tsp lemon zest
1 tbsp lemon juice
1 clove garlic, minced
½ tsp salt
¼ tsp black pepper
⅔ cup olive oil
Prep Time: 10 mins
Cook Time: 15 mins
Servings: 18
1 In a large saucepan, place quartered red and gold potatoes. Cover with cold water and bring to a boil. Reduce heat and simmer covered for 10–12 minutes or until tender; drain. Set potatoes aside in a large bowl, sprinkle with the salt and cool slightly.
2 For the dressing, in a blender or food processor, combine ¼ cup of the olives, olive brine, gin, Dijon mustard, lemon zest, lemon juice, minced garlic and salt and pepper. While blending the above ingredients, slowly add the olive oil in a steady stream until everything is well combined.
3 In the large bowl with the cooled potatoes, add the celery, onion, chopped eggs and remaining whole olives. Add the dressing, stirring gently to coat. Cover and chill. Before serving, top with the lemon twists. Enjoy!
To learn more about Progressive Produce, visit www.ProgressiveProduce.com
