This is the new non-mayo potato salad in town. This version is packed with veggies and has Mediterranean flavor to spare. It can be paired deliciously with grilled chicken or any summer barbecue favorite.
Mediterranean Style Potato Salad
2 Red onions, roughly chopped
1 Green pepper, deseeded and roughly chopped
1 Yellow pepper, deseeded and roughly chopped
1 teaspoon Clear honey
1 teaspoon Dijon mustard
2 tablespoon White wine vinegar
6 tablespoon Extra virgin olive oil
3 tablespoon Freshly chopped parsley
125 g/4 oz Feta cheese
50 g/2 oz Pitted black olives, sliced
125 g/4 oz Ripe tomatoes, chopped
700 g/1 1/2 lb Small waxy potatoes
Sprigs of fresh parsley, to garnish
Salt and freshly ground black pepper
Preheat the oven to 200C/400F/Gas Mark 6. Place the potatoes in a large saucepan of salted water, bring to the boil and simmer until just tender. Do not overcook. Drain and plunge into cold water, to stop them from cooking further.
Place the onions in a bowl with the yellow and green peppers, then pour over 2 tablespoons of the olive oil. Stir and spoon onto a large baking tray. Cook in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly charred in places, stirring occasionally. Remove from the oven and transfer to a large bowl.
Cut the potatoes into bite-sized pieces and mix with the roasted onions and peppers. Add the tomatoes and olives to the potatoes. Crumble over the feta cheese and sprinkle with the chopped parsley.
Whisk together the remaining olive oil, vinegar, mustard and honey, then season to taste with salt and pepper. Pour the dressing over the potatoes and toss gently together. Garnish with parsley sprigs and serve immediately.
This is a nice change from a traditional potato salad. It’s very light and goes over great at potlucks. This Mediterranean potato salad is a delicious, healthy side dish that goes well with many different entrees.