Mediterranean Potato Salad

Dressed with tangy, honey-mustard vinaigrette and fresh scallions, this invigorating potato salad compliments the perfect summer BBQ.

Active Time: 20 minutes
Total Time: 1 1/4 hours (including cooling time)

Ingredients (4 servings, about 1-1/3 cup each)

• 2 pounds red jacket (Russet) potatoes
• 4 tablespoons extra-virgin olive oil
• 3 scallions, thinly sliced (only the green part of a stick or green onion)
• 1 cucumber, peeled, halved and sliced
• 1 red small onion, sliced very thin
• 12 Kalamata olives, pitted and halved
• 4 ounces Feta cheese, crumbled
• 1 garlic clove, minced
• ½  red bell pepper, sliced very thin
• 1/4 teaspoon sea salt
• Freshly ground pepper, to taste

Preparation

• Quarter potatoes and place potatoes in a large saucepan with the ¼  teaspoon sea salted water and cover. Bring to a boil and cook until tender, 20 to 25 minutes. Drain and rinse with cold water - Let cool for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces.
• At the same time potatoes are cooking, prep the red onion and red pepper. Add 1 tablespoons olive oil and roast on a baking sheet at 400 for 15 minutes or until tender.

To Make the Dressing:

Ingredients

• 3 tablespoon honey
• 2 tablespoons whole-seed, prepared mustard (with horseradish blend, if possible – or a good quality whole-seed deli mustard)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons rice wine vinegar (white vinegar will do also)
• Fresh ground black pepper to taste
• Sea salt

Preparation

• Whisk all ingredients together and add salt & pepper to taste.
• When cooled, add dressing to red onion, red pepper, cucumber, olives and minced garlic in a bowl and toss to coat.
• Add potatoes and toss to coat.
• Just before serving, add crumbled Feta and scallions to the salad and toss gently.

Enjoy!