If you follow this blog you know that I like potato salad. It seems that most people eat potato salad mainly in the summer months. But in my family, it's an 'anytime' food. We even eat it at Christmas dinner. I asked my sister why we have potato salad for Christmas dinner. Her reply was, "I don't know. We just do. We always have and we always will." Enough said. Our potato salad is normally laden with mayonnaise and eggs. While it is good, sometimes change is also good.
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.
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
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.