Mediterranean Potato Salad

I found the original recipe for this at Simply Recipes while searching for a mayo-free potato salad. When it’s a million degrees here I want something that can handle the heat and stay safe longer than mayo-based salads. This has become a staple in my house! It’s good cold or at room temperature, and the simplified version I make comes together crazy quick.

Here’s what you need:

• 2 pounds red potatoes, scrubbed clean and cut into bite-size pieces
• 1/2 pound green beans, trimmed and cut
• 1 16-ounce jar roasted red peppers
• Juice of two lemons
• 1 tbsp mustard
• 1/4 cup olive oil
• Salt
• Pepper

1. Boil the potatoes in salted water until they’re easily pierced with a fork; scoop them out but don’t drain the water
2. Boil the green beans in the same water until they’re also tender, or as tender as you like if you’re one of those “tender-crisp” people
3. Cut the peppers into strips or dice, whatever your little heart desires
4. Whisk together the lemon juice, mustard, olive oil, salt, and pepper, then add in all the vegetables; taste, and add more salt if needed (potatoes need a lot, I find)

Variations: you can change out the lemon juice for any kind of vinegar: champaign, red wine, balsamic, or apple cider vinegar are all good. You can add some Tony Chachere’s or similar in place of some of the salt if you like a kick to it.

Once it’s been chilled in the fridge, I like it to sit out about 30 minutes or so till the chill is knocked off a bit; then it’s perfect for me.

What other variations should we try?