As I mentioned a few weeks ago, I am doing some work with the US Potato Board. I am reviewing their potato recipes and have come across quite a few recipes that I know you will love!
Check this one out. I have modified it very slightly from the original. It has a delicious blend of mediterranean flavors. You can choose to leave the cheese out if you can’t eat cheese.
3 pounds Yukon Gold potatoes (or red, white, fingerling or potato/blue gems)
1/4 cup sundried tomatoes in oil, drained and chopped
1/4 cup crumbled feta cheese
1/4 cup pitted kalamata olives
5 cups baby spinach
2 Tablespoons balsamic vinegar
1/4 cup olive oil
salt and pepper to taste
Place potatoes in a saucepan. Cover with water 2 inches above potatoes and bring to a boil.
Reduce heat and simmer for 20 minutes or until tender. Drain. Place potatoes in a large bowl and refrigerate until cool. Cut into quarters.
In a large bowl, combine potatoes, tomatoes, feta, olives and spinach.
In a small bowl, combine vinegar, oil, salt and pepper. Mix well. Add to large bowl and toss to combine.