Warm Mediterranean Potato Salad

Name: Warm Mediterranean Potato Salad
Yield: 6 servings
Ingredients: 4 to 5 large red-skinned potatoes; 2 small zucchini; 1/2 cup sliced fennel or diced celery; One 6-ounce jar marinated artichoke hearts, undrained; 1/4 cup oil-packed sun-dried tomatoes, cut into strips, with about 2 tablespoons of their oil; Leaves from 1 to 2 sprigs fresh rosemary, or more to taste, or sliced fresh basil leaves as desired; 2 tablespoons toasted pine nuts, optional; 2 to 3 tablespoons lemon juice; Salt and freshly ground pepper to taste

January 24, 2012

This flavorful warm salad can be made any time of year, its seasonal personality lent by either rosemary (for cooler months) or basil (for warmer weather). It’s a fairly substantial salad, so it’s good served with a straightforward protein dish like Tempeh Fries (page 78), Cornmeal-Crusted Seitan (page 63), or BBQ-Flavored Skillet Tofu (page 62).

Recipe information

Yield
6 servings

Ingredients

4 to 5 large red-skinned potatoes

2 small zucchini

1/2 cup sliced fennel or diced celery

One 6-ounce jar marinated artichoke hearts, undrained

1/4 cup oil-packed sun-dried tomatoes, cut into strips, with about 2 tablespoons of their oil

Leaves from 1 to 2 sprigs fresh rosemary, or more to taste, or sliced fresh basil leaves as desired

2 tablespoons toasted pine nuts, optional

2 to 3 tablespoons lemon juice

Salt and freshly ground pepper to taste

Preparation

Step 1
Scrub the potatoes well and microwave them in their skins until done but still firm, about 2 minutes per potato. Plunge into a bowl of ice water.
Step 2
Halve the zucchini lengthwise, then slice thinly. Combine in a serving bowl with the fennel, artichoke hearts, and sun-dried tomatoes.
Step 3
When the potatoes are just cool enough to handle, cut them into large dice and stir into the serving bowl. Add the fresh herbs and optional pine nuts.
Step 4
Stir gently, then season with lemon juice to taste, salt, and pepper. Serve at once.
nutrition information
Step 5
Calories: 205
Step 6
Total Fat: 8g
Step 7
Protein: 4g
Step 8
Carbohydrates: 31g
Step 9
Fiber: 5g
Step 10
Sodium: 190mg

Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

nutrition information

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Recipe notes