Recipe for Potato Salad with Meyer Lemon Vinaigrette

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Yield:

Ingredients:

Amount	Ingredient
2 lb	potatoes, such as Rosefir, Yellow Finn or new potatoes
2 x	shallots, diced
15 x	Nioise olives, sliced in half, pits discarded

Instructions:

Instructions: Boil potatoes until tender, cool and cut into bite-size pieces. Add shallots, olives and enough vinaigrette to coat. Season with salt and pepper to taste. If asparagus are in season, you may blanch a few stalks, cut them into bite-size pieces and add to the salad.

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