Mediterranean Inspired Potato Salad

This is my new favourite way to make potato salad. I would have loved to have had pickled sea-fennel for the recipe, which I tasted for the first time on our recent trip to Greece, but I can’t find any in Montreal. I bought pickled rapini from the Italian grocer instead and I have to say, it was delicious!

Mediterranean Inspired Potato Salad
A potato
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Ingredients
  1. 1 small red onion or 2 scallions diced or sliced thinly
  2. about 10 small potatoes of your choice ( I used rainbow potatoes to add colour)
  3. 1 big handful of green beans with the tips trimmed off.
  4. 1/4 cup sun-dried tomatoes (packed in oil) sliced in slivers
  5. 1/4 cup chopped kalamata or olive of your choice
  6. 1/4 cup pickled sea-fennel, rapini or other pickled greens
  7. 1 tsp oregano
  8. 1/2 cup vegan feta (optional)
  9. 1 tsp olive oil
  10. 1 tsp red wine vinegar
  11. Freshly cracked pepper to taste.
Instructions
  1. Cut potatoes into halves or quarters and boil potatoes until tender
  2. While potatoes are cooking, either steam or sauté green beans until tender also.
  3. Drain potatoes and beans and set aside.
  4. In a salad bowl combine all remaining ingredients well.
  5. Add potatoes and beans to the bowl and gently mix until potatoes are coated in the dressing.
  6. Garnish with vegan feta and serve.
Notes
  1. This salad can be served warm or chilled. I prefer warm because the "feta" melts a little and also the warmth brings out the flavour of the olive oil, sun-dried tomatoes and olives.
Sweet Vegan http://sweetvegan.net/

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