Mediterranean Potato Salad
Michael Barnett
This salad is easily converted into a luncheon dish with the addition of poached tuna or tuna packed in olive oil
ingredients
Dressing- 1 1/2 tablespoons chopped fresh basil
- 1 tablespoon lemon juice
- 2 teaspoons extra virgin olive oil
- 3/4 teaspoon sugar
- 1/4 teaspoon black pepper
- 1/4 teaspoon Dijon mustard
- 5 cups small red potatoes, quartered (about 1 1/2 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons white wine
- 3 cups thinly sliced romaine or baby spinach
- 1 cup thinly sliced strips red bell pepper
- 1 cup thinly sliced strips yellow bell pepper
- 1 cup thinly sliced red onion
- 1/2 cup (2-ounces) crumbled feta cheese
- 2 tablespoons chopped pitted kalamata olives
- 2 tablespoons capers, drained
directions
- 1
To prepare dressing whisk first 6 ingredients in large bowl.
- 2
To prepare salad, arrange potatoes in single layer in a microwave-safe dish; sprinkle with salt and pepper. Microwave 15 minutes until tender. Gently toss potatoes with wine and cover with a kitchen towel for 10 minutes.
- 3
Add potatoes to dressing; toss gently to combine. Add remaining ingredients and toss gently. Serve warm or at room temperature.
notes
This recipe can be adapted to a creamy potato salad by omitting the dressing and romaine or spinach and using creme frâiche.
Source: Michael Barnett
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews