Mediterranean Potato Salad
Prep: 15 minutes plus cooling
Cook: 10 minutes • Serves: 8
1-1/2 pounds red potatoes (about 10 potatoes), cut into 3/4-inch pieces
3 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon chopped fresh dill plus additional for garnish (optional)
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 small red onion, thinly sliced
1 cup loosely packed baby spinach
1/2 cup crumbled feta cheese
1/3 cup drained chopped roasted red peppers
3 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon chopped fresh dill plus additional for garnish (optional)
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 small red onion, thinly sliced
1 cup loosely packed baby spinach
1/2 cup crumbled feta cheese
1/3 cup drained chopped roasted red peppers
1.In large covered saucepot, heat potatoes and enough water to cover by 1 inch to a boil over high heat; reduce heat to medium and simmer, uncovered, 10 minutes or until potatoes are easily pierced with a knife. Drain potatoes; cool completely.
2.In large bowl, whisk oil, lemon juice, dill, salt and black pepper. Add onion, spinach, cheese, roasted red peppers and potatoes; toss. Makes about 6 cups.
3.Serve potato salad sprinkled with dill, if desired.
Approximate nutritional values per serving (3/4 cup):
145 Calories, 7g Fat (2g Saturated), 8mg Cholesterol,
390mg Sodium, 17g Carbohydrates, 2g Fiber, 3g Protein