With spring in the air, we can’t help but to go a bit lighter on our choices of foods. I did that over the week-end. Instead of the typical potato salad containing mayonnaise, I decided to opt for one that contained fresh vegetables and a few items that a Greek salad would have.
I made the dish my own by adding one of spring’s foods, green beans along with blanched green bell peppers, roasted red bell peppers, vine-ripe tomatoes, scallion, parsley, Spanish and Kalamata olives.
So instead of the heavy mayonnaise, I used:
- Extra Virgin olive oil
- Mustard
- Red wine vinegar
- Garlic (crushed)
- Salt and Black pepper
- Dried basil/oregano
and made an emulsifying type of dressing.
This dressing was then added to cooked red-skin potatoes and vegetables so as to soak up all the aromatic flavors and spices. I finished off my potato salad with crumbled feta cheese and chopped parsley I had on hand.
