Italian Potato Salad from Prince Edward Island
5-6 PEI potatoes, peeled, cooked and cubed
1/2 cup olive oil
1/2 cup lemon juice
1/4 tsp pepper
2 tsp Gremolade
1 small zucchini, ends removed and diced
1 small cucumber, peeled (if waxed), quartered, seeded and diced
1 red pepper, seeded and diced
1 cup sour cream or yogurt
1/2 cup black olives
Combine oil, lemon juice, salt, pepper and Gremolade a in covered jar. Shake well to mix.
Pour lemon mixture over potatoes.
Cover and refrigerate for 6 hours or overnight. Stir occasionally.
Just before serving, add zucchini, cucumber and red pepper.
Fold in sour cream or yogurt.
Garnish with black olives and parsley.