Summer is the perfect time of year for potato salad. Lucky for us, the Costco magazine came out and featured this unique recipe. Very different from your typical potato and mayo mixture.
As always, feel free to change the amounts and kinds of ingredients based on your taste, dietary restrictions and what you have in the fridge. Enjoy!
1 cup rice wine vinegar (*we used 1/3 cup)
1 cup honey (*we used 1/3 cup)
2 pounds baby bell peppers, sliced
2 pounds multicolor potatoes, cooked until soft
1/2 cup olive oil, divided (*we used 1/4 cup)
12 ounces grape/cherry tomatoes, cut in half
1 cup radishes, sliced
2 1/2 tbsp balsamic vinegar (we used 2 tbsp)
1/2 cup feta cheese
4 basil leaves, torn
2 tbsp parsley, chopped
salt to taste
- Bring rice wine and honey to boil over medium heat; pour over sliced peppers.
- Smash the new potatoes. Heat 2 tbsp olive oil in a large pan over medium heat. Add potatoes and cook 1 to 2 minutes each side. Place potatoes, tomatoes, radishes and peppers in a bowl with remaining oil and balsamic vinegar. Season with salt.
- Sprinkle with chunks of feta cheese, basil and parsley. Ready to serve!
* We reduced the amounts of vinegar and oil, and I’m glad we did. There was plenty of dressing coating all of the ingredients. If we had used the full amounts, they would have been swimming in the bowl.