This week's featured recipe and tips by:

Sharen Iverson


Culinary Resource Coordinator at Town & Country Market on Bainbridge Island

Sharen has been cooking since she was 5, seriously! She had her own garden and was barbecuing fish in the backyard when she was 10. She got into catering as an adult when she served on the board of directors of Public Radio in Alaska. Since 2002, she’s been the culinary coordinator at Town & Country Market on Bainbridge Island. She especially loves cooking Asian and Italian cuisine, and talking with customers at the culinary kiosk. And she loves cooking for her granddaughter, Evelyn, who was born in 2008.

​Grilled flank steak, planked salmon or our own chicken kebabs

Make the potatoes a day ahead and this becomes a super-quick, mid-week supper!

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Town & Country
Recipe

Healthnotes®
Recipe

Mediterranean Potato Salad

VN:F [1.9.15_1155]
Rating: 4.3/5 (8 votes cast)

Ingredients

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  • 8 medium Yukon Gold potatoes, quartered, cooked, cooled to room temperature
  • 2 (6 ounce) jars marinated artichoke hearts, drained and chopped
  • 1/2 medium red onion, finely chopped
  • 6 green onions, thinly sliced
  • 1 red bell pepper, chopped
  • 1/2 cup pitted kalamata olives, chopped
  • 1 cup sliced fresh basil
  • Dressing:
  • 1/4 cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1/2 cup olive oil

Directions

In a large bowl, combine potatoes, artichoke hearts, both onions, pepper, olives and basil.
Whisk together dressing ingredients.
Add to salad and toss gently.
Season to taste with salt and pepper.

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