Potato Salad with Pickled Vegetables

Yields 6 servings


8 medium potatoes, peeled

1 cup pickles, sliced

¼ cup green olives, sliced

¼ cup black olives, sliced

3 green onions, chopped

½ yellow sweet pepper, chopped

½ red sweet pepper, chopped

3 garlic cloves, chopped


1/3 cup vegetable oil

3 tbsp balsamic vinegar

1 tbsp chili flakes

2 tsp salt

1tbsp pepper


1. In a large pot filled with water, place and submerge the peeled potatoes in the water. Bring the water to a boil and reduce to medium heat. Boil the potatoes for 40 minutes and drain the water.

2. In a large bowl, slice the cooked potatoes. Add the remainder of the prepared vegetables including pickles, olives, green onion, peppers and garlic. Mix the ingredients together.

3. In a small bowl, combine the vegetable oil, balsamic vinegar, chili flakes, salt & pepper. Whisk together using a fork until well combine.

4. Pour the dressing over the vegetables and stir the ingredients until all of the vegetables are well coated.

5. Place in the refrigerator for an hour before serving. Enjoy!