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).

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