Mediterranean Potato Salad

Move aside mayo, this hearty salad is a hit with your gluten free friends as well as vegetarian.  Serve it as a side dish with a grilled fish or chicken, or as a main entrée for lunch. Don’t be afraid to add your own vegetables, such as carrots, zucchini or yellow squash.

 Serves 8                       Preparation time: 30 minutes                 Chill  30 minutes

 Ingredients:

1-1-/2 pounds whole tiny new potatoes, scrubbed

½ pound fresh red beets, scrubbed (*may omit and use all potatoes)

8 large California water-packed smoked sundried tomatoes

3-5 garlic cloves, minced (to taste)

1 medium red onion, chopped

¼ cup extra virgin olive oil

¼ cup balsamic vinegar

3 Tablespoons capers, rinsed and drained

4 oz kalamata olives (about 2/3 cup), pits removed, cut

Sea salt (to taste, salt not included in nutrient analysis)

Freshly ground black pepper, to taste

Sprinkle crushed red pepper flakes

3 hard boiled eggs, quartered

Fresh basil leaves, chopped

To Prepare:

• Bring a large pot of water to boil, add potatoes, cover, and cook 15 minutes or until tender. Drain water, loosely cover potatoes with a clean kitchen towel to soak up excess water. Cover pot, set aside.  If using beets, prepare the same method, except remove skin after cooking.
• Chop California water-pack dried tomatoes, set aside.
• In a small non-stick skillet, heat 1 Tablespoon of oil, add garlic and onion, cook until softened.
• Make dressing: blend onion-garlic mixture, olive oil, balsamic vinegar, capers, sun-dried tomatoes, and olives.  Mix well, and season with salt, black pepper, and pepper flakes.  Reserve dressing.
• Cut warm potatoes (and beets) into bit-sized pieces and add to a large bowl.  Toss gently with reserved dressing.  Let salad rest 30 minutes at room temperature to allow flavors to meld.  Divide into 8 individual plates.  Garnish with quartered eggs and sprinkle with basil.  If not using immediately, cover and refrigerate the salad, allowing to come to room temperature before serving.

Nutrition:

Per 1/8^th serving:   Calories 230, Protein 5.8 g, Fat 10.3 g, Saturated fat 1.7 g, Carbohydrate 29.1 g, Fiber 4.8 g, Sugar 6 g, Sodium 238 mg (without added salt).  15% RDA Vit A, 3.5% RDA Calcium, 21% RDA Vit C, 9% RDA iron.

Comment