Healthy and Tasty Mediterranean Potato Salad

 

Healthy and Tasty Mediterranean Potato Salad

Chef Robin Asbell makes a delicious Mediterranean salad using potatoes in her recipe for an easy Monday Night Meal. Potatoes take a trip to the Mediterranean, and join a medley of vegetables in a tangy vinaigrette.

Recipe- Serves 6

Mediterranean Potato Salad

• 2 pounds yukon gold potatoes
• 2 ribs celery, chopped
• 1 medium zucchini, quartered lengthwise and sliced
• 1 cup grape tomatoes, halved
• 2 cups fresh spinach, chopped
• 1 15 ounce can chickpeas, drained
• 1/4 cup sliced kalamata olives
• 1/4 cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 cup extra virgin olive oil
• 4 ounces feta cheese (optional)

Directions:

• Boil the potatoes whole, until tender when pierced with a paring knife. Transfer to a large bowl and let cool.
• When cooled, cut the potatoes in 1/2 inch cubes. Place in a large bowl and add the celery, zucchini, tomatoes, spinach, chickpeas and olives to the bowl. Reserve.
• In a cup, use a fork to mix the balsamic vinegar, Dijon mustard, sugar, thyme and salt. Stir in the olive oil, and when well-combined, pour over the potato mixture. Stir to coat. Serve topped with crumbled feta, if desired.

Serve immediately, or refrigerate, tightly covered, for up to 4 days.