Endive and cooked sliced red potatoes are the unusual combo Mom tossed together in this refreshing green salad. Her tart vinaigrette dressing brings out the best of both flavors. -Lisa Radelet, Boulder, Colorado
- 2 bunches curly endive, torn (about 8 cups)
- 3 small red potatoes, cooked and sliced
- 1/4 cup olive oil
- 3 tablespoons cider vinegar
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/8 teaspoon pepper
- In a large salad bowl, combine endive and potatoes. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat. Yield: 8-10 servings.
Originally published as Endive Salad With Potatoes in Taste of Home October/November 2002, p37
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