- 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
Reviews for Endive Salad With Potatoes
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review