Oh my feta cheese! Super yum! |
So this year, I'll be making this colorful Very Veggie Potato Salad! It's full of Vitamin C and can easily be made vegan by leaving out the feta cheese. This makes a lot -- enough to serve 10-12 people comfortably. Here's what you'll need:
Salad:
- 2 1/2-3 pounds red potatoes, cut into bite-sized pieces
- 2 bell peppers, chopped (I used half of a red pepper, half of an orange pepper, and a whole yellow pepper)
- 1 cup cherry tomatoes, halved
- 2 green onions (green parts only), sliced thin
- 1/4 cup sliced kalamata olives (use 1/3 to 1/2 cup if not using feta)
- 2 tbs. fresh oregano, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 2 ounces crumbled feta cheese (optional)
- 2 small shallots, minced
- 2-4 cloves garlic, minced
- 1/3 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tsp. lemon zest
- juice of 1 lemon
- 1/2 tsp. ground red pepper (or to taste, depending on how spicy you like your taters)
- salt & pepper to taste
- paprika and additional basil for garnish, optional
- Scrub and chop red potatoes and place them in a large pot. Cover with water and boil 15 minutes or until fork tender. Drain and cool to room temperature.
- Meanwhile, in a small bowl, whisk together all dressing ingredients and set aside.
- Chop bell peppers and place them in a large bowl. Add tomatoes, green onions, and kalamata olives. If not using feta cheese, extra kalamata olives will give this salad a briny decicious. Add cooled potatoes.
- Pour dressing over veggies and potatoes and mix.
- Chop oregano, basil, and parsley. Add to the potato salad with feta cheese and mix well. Sprinkle with optional paprika.
- Refrigerate for at least an hour to let flavors develop.
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