Mediterranean Potato Salad
Summertime means salad, lots and all different combinations of tastes and textures to spice up your pallet. I love making old favorites with a twist to change it up. Lately my in my potato salad I'm using those beautifully colored gourmet potatoes that are popping up in your local market or you can find an even more variety at farmer's market. These little jewels so colorfully flavored need just a little dressing, I don't like to cover up their beauty with a heavy mayonnaise dressing so I do a light olive oil with a Mediterranean flare, feta cheese, olives and so much more!
1 cup Israel couscous, cooked according to package instructions
1 28 oz bag gourmet confetti potatoes
1 bunch scallions, chopped, whites part only
1/2 cup chopped kalamata olives
1/2 cup feta cheese
2 teaspoon pesto, freshly prepared or from market
1/2 cup olive oil
1/4 cup fresh lemon juice
1 tablespoon fresh chopped basal or 1 teaspoon Penzy's Tuscan Sunset
1/4 teaspoon seal salt
1/4 teaspoon black pepper
Cook couscous according to package instructions then place in large bowl. Put the potatoes in a large saucepan, add cold water to cover by about an inch and season lightly with sea salt,. Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 5-8 minutes. Don't over cook. Drain and cool. Cut potatoes in half then gently toss with couscous. Add scallions, olives and feta cheese. In a small bowl combine pesto, oil, lemon juice, and seasonings. Toss again to evenly mix dressing. Season with salt and pepper.