Mediterranean-inspired Potato Salad
A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!
As with everything I throw together, I say anything goes! Adjust, add, subtract, substitute whatever you want. The amounts aren’t very specific for a reason. Also, this can be served hot or cold!
- a little less than 1/4 cup balsamic vinegar
- a little more than 1/4 cup olive oil, plus more for sauteing the onions
- minced fresh rosemary (I used about 1 teaspoon)
- minced fresh basil (I used about 2 tablespoons)
- half a handful of sun-dried tomatoes
- 1/2 pound red potatoes, washed, and halved or quartered
- half red onion, sliced
- roasted red pepper, sliced
- Kalamata olives, sliced
- salt and pepper to taste
- feta cheese for topping (optional)
Make the dressing: pour the vinegar and olive oil in a measuring cup, then stir in the herbs and season with salt and pepper. I let the sun-dried tomatoes sit in this to soften up a bit while making everything else.
Prepare the salad: Place the potatoes in a large saucepan and add enough water to cover them. Bring to a boil and cook until tender, but not mushy, then drain. (Mine were a bit mushy because I overestimated how long this would take…took 9 minutes for me!). While the potatoes are cooking, heat up some olive oil in a skillet and saute the onions over medium heat until they caramelize.
Transfer the potatoes to a large bowl, then add the rest of the ingredients. At this point, I removed the tomatoes from the dressing and sliced them (they were still on the tough side, though). Pour the dressing over everything and toss. Sprinkle feta over individual servings if desired.
Recipe and photo courtesy of Jessica Alberthal at Bake Me Away (http://bakmeaway.wordpress.com)