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Mediterranean Potato Salad

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.

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