New York City Chefs Daily Recipe for 07/12/2002 : Potato Salad with Peppers and Olives
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Potato Salad with Peppers and Olives recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 07/12/2002 : Potato Salad with Peppers and Olives
"Potato Salad with Peppers and Olives"
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"As we graze it grows"

3 1/2 to 4 pounds all purpose or boiling potatoes, scrubbed
6 scallions, cut into 1/2 inch pieces
1, 14 ounce can black olives, pitted and cut in half
1, 8 ounce jar pimientos, drained and cut into 1/2 inch dice
1/4 cup shredded fresh basil leaves
1/4 cup chopped fresh parsley
3/4 cup olive oil
1/2 cup white wine vinegar
1 1/2 teaspoons salt
1/2 teaspoon pepper

Bring the potatoes to a boil in a large pot of salted water.  Cover, reduce heat to medium low, and cook 25 to 35 minutes, or until tender, drain. Peel and cut potatoes into 1 to 1 1/2 inch pieces. Place in a large bowl along with scallions, olives, pimientos, basil, and parsley.  Do not mix at this point.  In a small bowl, combine olive oil, vinegar, salt, and pepper. Beat with a fork to blend. Toss potatoes gently with dressing.  Season with additional salt, if needed. Serves 8.
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