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Mediterranean Potato Salad

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Potato Salad

This recipe is from the August 2012 issue of Today’s Diet & Nutrition magazine “Potato Salad Hold the Mayo” article (adapted slightly).  This dish is perfect as we enjoy Spring and going into Summer and makes a great side for picnic’s, braai’s and mid-week meals – my other half and I LOVED it!  Here is the recipe:

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Mediterranean Potato Salad
Servings: 4
Author: Cheryl Meyer, Registered Dietitian
Ingredients
  • 1 kg baby potatoes, halved
  • 1 tin (400 g tin) artichokes, roughly chopped
  • 4 red bell peppers
  • ½ cup kalamata olives, sliced
  • ¼ cup olive oil
  • salt and pepper, to taste
Method
  1. Boil the potatoes in a pot of salted water until fork tender (about 15 minutes).

  2. Whole the potatoes are boiling, clean and cut the red peppers into quarters. Place them on a baking sheet and roast at 180°C until tender and the skin has blistered (about 20 - 25 minutes). Cook slightly, then peel the skin of the peppers and cut them into bite-sized pieces.

  3. Combine the potatoes, artichokes, red peppers, olives and olive oil and stir to blend. Season to taste with salt and pepper and serve.

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Filed Under: Latest Recipes, Sides & Salads Tagged With: braai


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Hi, I'm Cheryl, NNICU dietitian and mom of two little boys. I believe in the enormous benefits of home cooking. Join me for recipes, tips and how to's to make nutritious, tasty meals achievable in your kitchen. About me...

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