Monday, July 6, 2009

Mediterranean potato salad

Don’t dismiss this recipe if you’re not a fan of potato salad! This is a whole meal salad with potatoes, not a “potato salad”. It is incredibly delicious, and you can serve it warm or cold, so it will carry you over into the summer if you’d like. You can also serve it as a side dish, but I’d make the rest of the meal light.

Mediterranean Potato Salad

3-4 c mixed greens
19 oz garbanzo beans, drained
1/2 c black olives, sliced
Vidalia or sweet red onion, sliced thin
2 T capers
2 oz feta, crumbled

1/4 c olive oil
3 Yukon gold potatoes, cut into 1/2 inch cubes
2-3 cloves of garlic, peeled but whole

3 T lemon juice
Salt and pepper

Place the onion slices in cold water to soak for about 10 minutes to make them even milder. While they’re soaking, place the greens on a serving platter, and layer on the rest of the ingredients through the feta in the order listed. Obviously, you might need to stop when you get to the onions…don’t worry, there’s something else to prepare.

In a covered microwavable dish, place the olive oil, the potato cubes, and the garlic. Microwave for about 7 - 8 minutes. Set aside.

Go back to assembling the salad, adding the rest of the ingredients through the feta. When you’re ready to serve, heat the potatoes for 1 minute more and spoon them over the rest. Add the lemon juice, salt and pepper.

If you’d prefer to serve the salad cold, refrigerate the first part of the prepared salad while the potatoes cool. I wouldn’t refrigerate them to cool since they’re in olive oil. It’ll get gross. Just settle for room temperature. This is delicious either way, but I guess I prefer it warm on all but the hottest days.

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