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Mediterranean Fingerling Potato Salad
Using a mix of fingerling colors – red, purple and gold – really makes for an eye-catching salad. The no-mayo dressing not only keeps it light and fresh but makes it a perfect option for the summer potluck table!
Ingredients:
- 1½ pounds fingerling Idaho® potatoes, cut into approximately 1½˝ pieces or halved if small
- ½ red onion, chopped
- 1 red bell pepper, roughly chopped
- ½ cup pitted kalamata olives
- ¼ cup feta cheese
- Parsley and basil for garnishing
Lemon Vinaigrette:
- 4 tablespoons freshly squeezed lemon juice, approximately 2 lemons
- 1 teaspoon Dijon mustard
- 4 tablespoons olive oil
- ⅛ teaspoon salt
- ½ teaspoon ground black pepper
Instructions:
- In a large saucepan, place the cut potatoes in enough cold water to cover the potatoes. Bring the pot to a boil and allow the potatoes to cook for approximately 15 minutes until they are fork-tender. Drain the potatoes and place them in a bowl.
- Add the onion, red pepper, and olives to the bowl of potatoes.
- Crumble the feta cheese and sprinkle over the potatoes.
- Make the lemon vinaigrette by whisking the lemon juice, Dijon and olive oil together.
- Add salt and pepper to taste.
- Pour the vinaigrette over the potatoes. Gently toss the salad with the dressing.
- Garnish with parsley and basil.
