Mediterranean Potato SaladMediterranean potato salad is a sophisticated update on traditional variations. Combining lots of zesty flavors and crunchy ingredients, it’s a perfect companion to barbecued meats. I have suggested the use of an entire bulb of garlic. Don’t worry that it will be too strong; boiling will moderate the flavor. However, feel free to reduce the amount if so desired. You’ll need: -1 head of garlic -1½ pounds small red potatoes -¼ cup yoghurt cheese -2 tbsp balsamic vinegar -1 tbsp lemon juice -2 tbsp olive oil -pinch of sugar -½ tsp dried oregano -½ tsp dried basil -½ red onion, thinly sliced -1 sweet red pepper, chopped -½ English cucumber, halved lengthwise and sliced -about a dozen olives (black or green), sliced -⅓ cup crumbled feta -fresh parsley for garnish Separate the garlic cloves but don’t bother peeling. Boil garlic with whole potatoes, until they are just tender. Drain and cool spuds, then quarter and halve to produce bite sized pieces. Prepare other vegetables and set aside until serving time, up to four hours in advance Peel garlic and puree with yoghurt cheese, vinegar, lemon juice, olive oil and sugar. Add seasonings and chill until just before serving. When ready to serve, combine all vegetables with dressing in a large bowl. Sprinkle feta on top. Garnish with chopped fresh parsley. Serves 8 as a side dish.
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