Summertime means salads, lots and lots of different salad combinations. Tastes and textures galore, all to spice up your palate. My Mediterranean Potato Salad recipe is the perfect storm of flavors.
I love making old favorites with a twist, and lately I spiced up my original potato salad by using beautifully colored gourmet potatoes and a bevy of Mediterranean flavors.
You can find these potatoes all over, especially at farmer’s markets. These little jewels are so colorfully flavored, they need just a little dressing. No heavy mayonnaise dressings. I recommend a light olive oil with a Mediterranean flare!
Mediterranean Potato Salad
1 cup Israeli couscous, cooked
1 bag (28 oz) gourmet confetti potatoes
1 bunch scallions, chopped (white part only)
1/2 cup Kalamata olives, chopped
1/2 cup feta cheese
2 teaspoons pesto, freshly prepared or from market
1/2 cup olive oil
1/4 cup fresh lemon juice
1 tablespoon fresh basil, chopped or 1 teaspoon Penzy’s Tuscan Sunset seasoning
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Cook Israeli couscous according to package instructions and place in a large bowl.
Put the potatoes in a large saucepan, add cold water to cover by about an inch, and season lightly with sea salt.
Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 5-8 minutes. Make sure not to over cook them. Drain and let cool.
Cut potatoes in half and gently toss with couscous.
Add scallions, olives, and feta cheese.
In a small bowl combine pesto, oil, lemon juice, and remaining seasonings.
Toss potatoes with pesto mix. Season with salt and pepper.
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