Deconstructed Mediterranean Potato Salad


Remember those kids growing up who hated their food touching? That was me. I still prefer to have my food separated, but I'm a little more carefree about it now. That's why I love this deconstructed potato salad. The components are all there, the potatoes, the veggies, the creamy flavorful dressing, but I have the option to mix, or not mix, with each bite. I opted for a Mediterranean flavor this time, but this layout could work with just about any salad with a thick dressing. Measurements are omitted to encourage full creativity based on flavor preferences. 


Ingredients

Baby potatoes
Roasted red peppers (preferably the ones soaked in garlic and olive oil if available)
Artichoke hearts 
Cucumbers
Dill dressing
Salt and pepper to taste

Thoroughly wash and scrub the potatoes. Place the potatoes in a large pot of salted water and bring to a boil. Continue boiling the potatoes until fork tender, approximately 7 minutes. 

Meanwhile, thinly slice the cucumbers and prepare the dressing (see below). Roughly chop the pepper into bite sized pieces and cut the artichoke hearts in half if not already done so. 

Strain the potatoes and gently pat dry. On a large plate, make a small grouping of each component. If desired, add a small amount of salt and pepper over the entire dish. 

Dill Dressing
Serves 1 to 2

7 oz Greek yogurt
3 Tbsp chopped fresh dill
1/2 tsp garlic powder
1/2 lemon, juiced
1 tsp extra virgin olive oil
Salt and pepper to taste

Mix all ingredients in a bowl (or in the individual yogurt container.) for a thinner consistency, add more olive oil. 












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