Mediterranean Potato Salad

By Mike_67

Ingredients

• 2 pounds small Yukon Gold potatoes
• 2 red onions, peeled and roughly chopped
• 1 yellow bell pepper, deseeded and roughly chopped
• 1 green bell pepper, deseeded and roughly chopped
• 6 tablespoons extra virgin olive oil
• 1/3 cup ripe tomatoes, chopped
• 1/2 cup pitted Kalamata olives, sliced
• 4 1/2 ounces feta cheese
• 3 tablespoons freshly chopped parsley
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon clear honey
• Salt and freshly ground black pepper

Preparation

Step 1

Place potatoes in a large saucepan of salted water, bring to a boil and simmer until just tender. Drain and plunge into cold water to stop from cooking further.

Preheat oven to 400°F. Place the onions in a bowl with the peppers. Pour over 2 tablespoons of olive oil. Stir and spoon onto a large baking tray. Cook in preheated oven for 25-30 minutes, or until the vegetables are tender and lightly charred in places, stirring occasionally. Remove from oven and transfer to a large bowl.

Cut potatoes in bite-size pieces and mix with the roasted onions and peppers. Add the tomatoes and olives to the potatoes. Crumble feta cheese and sprinkle with chopped parsley.

Whisk together remaining olive oil, vinegar, mustard and honey, then season to taste with salt and pepper. Pour the dressing over the potatoes and toss gently together. Serve immediately.