Recipe a Day for May: Feta, Tomato and Caper Potato Salad
| May 1, 2012 | Posted by Sarah under Cooking, Recipes |
Let’s kick off the “Recipe a Day for May” series with one of my favorites!
Feta, Tomato and Caper Potato Salad
Yield 6 Servings
Ingredients
- 1 1/2 pounds Florida potatoes, peeled or unpeeled
- Kosher salt and freshly ground pepper to taste
- 1 pint Florida cherry tomatoes, halved
- 1 small Florida sweet onion, thinly sliced
- 1/3 cup black olives, pitted and halved (preferably kalamata olives)
- 2 tablespoons capers, drained
- 1/3 cup chopped fresh Florida basil
- Pinch of crushed red pepper flakes for heat
- 1 teaspoon dried oregano, or 1 tablespoon fresh Florida oregano
- 1/4 cup olive oil
- 8 ounces feta cheese, crumbled
Preparation
Place the potatoes in a pot, cover with cold water by at least an inch, add a good pinch of salt and bring to a boil. Reduce the heat to medium and cook until the potatoes are almost tender. Drain on a rack set in the sink and leave them there until cool enough to handle. Cut potatoes into 1/3-inch cubes. Drop them into a mixing bowl, separating the cubes as you go. Add the tomatoes, onion, olives, capers, basil, feta and red pepper flakes. Toss gently. Crumble the oregano over the top, pour in the oil and toss gently.
Nutritional Information: One serving contains the following: Calories 299; Total Fat 18g; Cholesterol 34mg; Sodium 526mg; Total Carbohydrates 28g; Protein 9g. Good source of Vitamin C.
Don’t forget the Florida Olive Oil!
http://www.olivebranchtreefarmfl.com/
That sounds really good!