Using a mix of fingerling colors – red, purple and gold – really makes for an eye-catching salad. The no-mayo dressing not only keeps it light and fresh but makes it a perfect option for the summer potluck table!
1½ pounds fingerling Idaho® potatoes, cut into approximately 1½˝ pieces or halved if small
½ red onion, chopped
1 red bell pepper, roughly chopped
½ cup pitted kalamata olives
¼ cup feta cheese
Parsley and basil for garnishing
4 tablespoons freshly squeezed lemon juice, approximately 2 lemons
1 teaspoon Dijon mustard
4 tablespoons olive oil
⅛ teaspoon salt
½ teaspoon ground black pepper
In a large saucepan, place the cut potatoes in enough cold water to cover the potatoes. Bring the pot to a boil and allow the potatoes to cook for approximately 15 minutes until they are fork-tender. Drain the potatoes and place them in a bowl.
Add the onion, red pepper, and olives to the bowl of potatoes.
Crumble the feta cheese and sprinkle over the potatoes.
Make the lemon vinaigrette by whisking the lemon juice, Dijon and olive oil together.
Add salt and pepper to taste.
Pour the vinaigrette over the potatoes. Gently toss the salad with the dressing.