Mediterranean Potato Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Jenny Haen of Red Wing, Minnesota uses red onions, Greek olives and feta cheese to bring Mediterranean flavors to an all-American classic. With a few minutes of prep and time to chill, it makes an ideal side dish on busy summer days. Ingredients:
2 pounds small red potatoes, cut into 1/4-inch slices |
3 cups water |
1 small red onion, thinly sliced and separated into rings |
1/2 cup pitted greek olives |
1/2 cup oil-packed sun-dried tomatoes, undrained, chopped |
1/2 cup minced fresh parsley |
1/3 cup pine nuts, toasted |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1/2 cup sun-dried tomato salad dressing |
1 package (4 ounces) crumbled tomato and basil feta cheese |
Directions:
1. Place potatoes in a 3-qt. microwave-safe dish; add water. Cover and microwave on high for 10-15 minutes or until tender, stirring once. Drain; rinse in cold water.
2. In a large bowl, combine the potatoes, onion, olives, tomatoes, parsley, pine nuts, salt and pepper. Drizzle with dressing; toss to coat.
3. Let stand at room temperature for 1 hour before serving. Sprinkle with feta cheese. Refrigerate leftovers. Yield: 10 servings.
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