Salty capers and sassy vinaigrette provide an exciting counterpoint to a traditional comfort food.

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September 2008

Product Reviews / Main Nibbles / Vegetables

Recipes: End-Of-Summer Dinner

Page 4: Mediterranean Herb Potato Salad Vinaigrette Recipe

This is Page 4 of an eight-page article. Use the index below to navigate through all the recipes.

• Page 1: Strawberry Salsa Recipe With Tortilla Chips
• Page 2: Penne Pasta Salad With Spinach & Tomatoes Recipe
• Page 3: Summer Squash Sauté Recipe
• Page 4: Mediterranean Herb Potato Salad Recipe
• Page 5: Pork Tenderloin With Honey-Pomegranate Marinade Recipe
• Page 6: Grilled Shrimp With Green Tea & Peach Marinade Recipe
• Page 7: Herbed Green Beans Recipe
• Page 8: Spiced Triple Berry Shortcake Recipe

Mediterranean Herb Potato Salad

The duo of oregano and thyme flavors this potato salad, lightly tossed in a vinaigrette instead of heavy (and high-calorie) mayonnaise. Be sure to toss the potatoes in the dressing while they are still warm, so that they can absorb more of the flavor.

Serves 4.

Ingredients

• 1 pound small red potatoes, quartered
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon oregano leaves
• 1 teaspoon thyme leaves
• 1 cup halved cherry tomatoes
• 2 tablespoons drained capers

Preparation

1. Bring potatoes and water to cover to boil in medium saucepan. Reduce heat to low; simmer 10 minutes or until potatoes are fork-tender. Drain well.
2. Mix oil, vinegar, oregano and thyme in large bowl until well blended. Add warm potatoes; toss to coat. Add tomatoes and capers; toss gently to coat.
3. Serve immediately or refrigerate until ready to serve.

Go To Page 5: Pork Tenderloin With Honey-Pomegranate Marinade

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Recipe courtesy of McCormick. Other material © Copyright 2005- 2012 Lifestyle Direct, Inc.  All rights reserved.  Images are the copyright of their individual owners.

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