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POTATO SALAD WITH OLIVE DRESSING
4 c cooked, peeled and cubed potatoes
1 cup fennel bulb or celery, sliced thin
1 tomato, chopped
2 anchovies, chopped small
4 cloves garlic, minced
2 tbsp finely chopped parsley or cilantro
1 tbsp pesto sauce
¼ cup vinegar
¾ c chopped ham (turkey)
½ c crumbled Gorgonzola or diced mozzarella
¼ cup olive oil
8-10 black olives, minced
2 tsp Dijon mustard
In a small bowl mix together the garlic, mustard, olives, oil, vinegar, pesto, cayenne, salt and pepper. Toss remaining in ingredients. Garnish with sliced avocado and cherry tomatoes |
