smallish new red potatoes,
2-3 per person
Wash but don't peel the potatoes. Cut them in half; steam until just tender. Cool, then cut into largish chunks.
red and green peppers, halved
1 each for every 8 servings
Brush the peppers with vinaigrette and grill briefly, 5-10 minutes, until just barely softened. Cool; then chop coarsely.
pitted black olives
sliced celery
chopped green onions
1 Tbsp drained capers (optional)
Assemble all ingredients in a salad bowl; toss with the dressing.
Dressing: add to a regular vinaigrette
1 tsp dried basil
1 tsp dried oregano
½ tsp dried crushed chiles (optional)
Serves from Chatelaine magazine, July, 1983