It's still officially summer and we have a few more opportunities for picnics, potlucks, and dinner on the ground. I thought I would bring out my new potato salad recipe. This one is made sans mayonnaise and eggs. This recipe is based on one found on the blog, Olive Tomato. I added red bell pepper, because it gives the recipe a nice bright color, a little crunch and a few antioxidants don't hurt either. For acidity, either red wine vinegar or lemon juice can be used.
Mediterranean Potato Salad
Serves 4 to 6.Ingredients:
2 pounds potatoes, Yukon Gold or Russet
½ small red onion, chopped
½ cup chopped red bell pepper
1 teaspoon Italian seasoning
2 Tablespoons extra virgin olive
3 Tablespoons red wine vinegar or lemon juice
Salt and pepper, to taste
Directions:
1. Wash potatoes, place in a sauce pan and cover with cold water. Place a lid on sauce pan and cook until potatoes can be easily pierced with a fork.
2. Drain and cover with cold water. When potatoes are cool enough to handle, cut into cubes, about ½-inch. (Peeling is optional.) Add onion and bell pepper to potatoes.
3. In a small bowl, combine Italian seasoning, olive oil, vinegar or lemon juice. Gently stir the dressing into the potatoes. Add salt and pepper to taste. Serve warm or at room temperature.
