Over the weekend, I came across this recipe from the Summer 2010 "Edible Twin Cities" magazine. YUM! I haven't made it yet, but can practically taste how awesome it will be when I do. Which will be very soon!
MEDITERRANEAN POTATO SALAD
This potato salad uses olive oil instead of mayonnaise; it's good chilled or at room temperature. Tossing the potatoes with the dressing while they're still warm helps the dressing to soak into the potatoes.
1 1/2 pounds small red potatoes
Half of a small cucumber
1/4 cup olive oil
1 1/2 tablespoons red wine vinegar
1 to 2 tablespoons chopped fresh oregano
1/4 teaspoon salt
1/8 teaspoon freshly ground white or black pepper
1/2 cup diced red or orange bell pepper
One quarter of a small red onion, thinly sliced into quarter rings
3 or 4 pepperoncini peppers, cores and stems discarded, thinly sliced (optional, but heck yes!!!)
Cook potatoes in a pot of boiling water until tender, about 15 minutes. Meanwhile, cut cucumber into quarters lengthwise; cutaway and discard the seedy cores, then cut into 1/4 inch slices and set aside.
When the potatoes are fork-tender, drain and refresh with cold water until they are cool enough to handle but still warm. In a large mixing bowl, whisk oil, vinegar, oregano, salt and pepper together. Cut warm potatoes into 3/4-inch cubes and add to the bowl with dressing, stir gently with a wooden spoon to coat. Add prepared cucumber, bell pepper, onion and pepperoncini; stir gently to combine.