This salad is quick and easy, but the potatoes do take some time. The good news is that they can be made a day ahead and chilled overnight in the refrigerator.
I made a dinner out of this salad, you can do the same, you’ll get 4 - 6 servings that way, more as a side salad. It’s really pretty and delicious, you will most likely want to serve it more often than just Independence Day.
|Red, White, and Blue Potato Salad|
5 Tbsp olive oil
2 1/2 Tbs. white wine vinegar
1 large garlic clove, minced
1 1/2 tsp. dried oregano
Salt and freshly ground pepper
6 large Greek green olives, pitted and chopped
6 to 8 Kalamata olives, pitted and chopped
1 medium fennel bulb, chopped
3 large green onions, including green parts, chopped
12 small multicolored potatoes (about 2 1/2 lb.)
1 can (14 oz.) artichoke hearts in water, quartered
6 oz. feta cheese, crumbled
To make the olive relish, combine the oil, vinegar, garlic, oregano and 1/4 tsp. pepper in a bowl. Whisk to blend. Stir in the olives, fennel and two-thirds of the green onions.
Bring a large pot of salted water to a boil. Add the potatoes and cook until tender when pierced with a small knife, about 25 minutes. Drain and let stand for about 20 minutes or until cool to the touch. Cut the potatoes in half, then transfer to a large bowl. Sprinkle with salt and pepper to taste. Add the artichokes and olive relish. Toss to blend. Stir in most of the cheese, reserving some for sprinkling on top.
Sprinkle the remaining green onions and the remaining cheese over the salad and serve.
Check out the gallery page - Future Relics Gallery by Lori Buff