Olive, Artichoke & Feta New Potato Salad

Now that Spring is officially here, it’s time to shift our brains and appetites to the great outdoors. This recipe, from The Peace, Love & Potato Salad Cookbook is perfect for a backyard meal or a picnic in the park and reminds me of a Greek salad party that’s been crashed by potatoes. The results are so hearty that it’s really a meal unto itself. Nothing else is needed except a loaf of crusty bread and maybe a nice glass of red wine. Serve it at room temperature for the best flavor.

Olive_Artichoke_Feta_Salad.jpg

INGREDIENTS

  • 2 pounds new potatoes, halved or quartered

  • Sea salt

  • 1 cup of your favorite bottled Caesar dressing (…I like Cardini’s)

  • 1 can quartered artichoke hearts, well drained

  • 1/3 cup pitted kalamata olives, well drained

  • 1/2 cup cubed or crumbled feta cheese

  • 2 tablespoons finely chopped parsley

  • 1 tablespoon za’atar (optional)

  • Black pepper to taste

DIRECTIONS

  • Cover potatoes with water in a large pot. Add salt and bring to a boil. Turn heat to simmer and cook just until tender. Drain potatoes and add to a large bowl.

  • Pour Caesar dressing over the potatoes and toss gently.

  • Add artichoke hearts, olives, and feta to the bowl. Sprinkle in parsley, za’atar (if using), and pepper. Toss well.

  • Taste and adjust seasonings. Add more dressing if you prefer. Serve at room temperature or chilled

TIP: Za’atar is a dried herb mixture often used in Middle Eastern cooking. Depending on the source, it can contain oregano, thyme, and marjoram, among other herbs and spices. You’ll find it in the spice section of some supermarkets, at international markets, or online. It adds a wonderful nuttiness to dishes and can even be mixed with olive oil for a quick dipping

Cedar Lane Press