INGREDIENTS :

1 2/3 of waxy potatoes

1 shallot

2 tomatoes

1 tbsp of chopped, fresh basil

salt

ITALIAN DRESSING :

1 tomato, peeled and chopped finely

4 UNICO Medium Pitted Olives, chopped finely

4 tbsp of Gallo Extra Virgin Olive Oil

1 tbsp of Unico White Wine Vinegar

1 clove of garlic, crushed

salt and pepper

PREPARATION: Cook the potatoes in a saucepan of boiling, salted water for 15 minutes or until they are tender. Drain the potatoes well, chop roughly, and put into bowl. Chop the shallot. Cut the tomatoes into wedges and add the shallot and tomatoes to the potatoes.

To make the dressing, put all the ingredients into a screw top jar and mix together thoroughly. Pour the dressing over the potato mixture and toss thoroughly. Transfer the salad to a serving dish and sprinkle with basil.

COOK'S TIP: This recipe works well with meaty potatoes. It doesn't look so attractive, as the potatoes break up when they're cooked, but they absorb the dressing wonderfully. Be sure to use Unico Premium Extra Virgin Olive Oil for the dressing to give a really fruity flavor to the potatoes.

This salad can be served warm or cold.

PREPRATION TIME: 30 minutes

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