Harvest Potato Salad

I always love this time of year from a culinary standpoint as the change in flavors compliment the change of season.  

This salad can be used as a side or main dish.  It’s best served at room temperature or slightly warm.

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HARVEST POTATO SALAD

1. 2 cups of firmly cooked and cubed new potatoes

2. 1 cup of cooked and quartered artichoke hearts

3. 1/4 cup mild green olives

4. 6 fresh figs quartered

5. 2 tablespoons of chopped chives

6. 1 tablespoon of chopped rosemary

7. 1 tablespoon chopped parsley

DRESSING

1. 4 tablespoons of olive oil

2. 3 tablespoons of balsamic vinegar

3. 1/2 teaspoon of dijon mustard

4. salt and pepper to taste

METHOD:

Whisk dressing ingredients together in a bowl.  Add figs, chives, rosemary and artichoke hearts and let sit for about 30 minutes.

Prepare and blend potatoes, olives, into a large mixing bowl.  Toss marinade mixture together with potato mixture.