• 1 bag (24 ounces) baby Dutch yellow potatoes, halved or quartered if large
• 1 teaspoon coarse salt
• ½ cup pitted kalamata olives, halved
• ⅓ cup Dierbergs extra virgin olive oil
• ¼ cup white balsamic vinegar
• 2 tablespoons fresh lemon juice
• 1 teaspoon coarse salt
• Freshly ground black pepper
• 1 container (10 ounces) grape tomatoes, halved
• ½ cup diced celery
• ¼ cup chopped celery leaves
• ¼ cup minced Italian parsley
• ¼ cup chopped fresh chives
• Coarse salt

Place potatoes and salt in large saucepan; cover with cold water. Bring to a boil over high heat; reduce heat and simmer until tender, about 8 to 10 minutes. Drain well. Place potatoes in large bowl.

 

In 2-cup container with tight-fitting lid, combine olives, olive oil, vinegar, lemon juice, salt, and pepper. Shake until well blended. Pour over hot potatoes in bowl; toss until well mixed. Let stand at room temperature 20 minutes.

 

Add remaining ingredients; gently toss until well mixed.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 224
Cholesterol: N/A
Fat: 17 g
Sodium: 644 mg
Carbohydrates: 18 g
Protein: 2 g
Fiber:
Saturated Fat: N/A