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| Potato Salad |
A rite of spring, new potatoes are impatiently awaited. These are young, immature potatoes, the first of the season’s crop. They command a premium price for their sweetness and may be used wherever potatoes are specified.
Spring Potato Salad
- 1⁄2 pound new potatoes
- 1⁄2 cup olive oil
- 2 tablespoons lemon juice
- 1 garlic clove, diced
- 1⁄4 teaspoon salt
- 1 large tomato, cut in wedges
- 1 green pepper, thin rings
- 1 small red onion, thin rings
- 1 small cucumber, sliced
- 1⁄2 cup feta cheese, crumbled
- 1⁄4 cup Calamata olives
Cook potatoes in boiling salted water about 25 minutes, drain, slip skins and halve. Combine remaining ingredients and pour over potatoes. Mix and marinate for three hours in refrigerator. Serve on chopped salad greens. Serves 6.
