Mediterranean potato salad

Few foods say summer like a classic potato salad. This one’s a great match for any number of summer beers and wines.

Ingredients Directions

3 lbs new potatoes, halved, washed

1 tbsp Dijon mustard

1 clove garlic, minced

2 tsp fresh rosemary, chopped

1/6 cup cider vinegar

1/2 cup olive oil

1 tsp salt

1/2 tsp coarsely ground pepper

1/4 cup pitted Kalamata olives, pitted black olives, pitted

1 red onion, finely sliced

Boil potatoes in salted water until fork tender.

Drain and set aside.

Make a dressing for the potatoes by placing mustard, garlic, rosemary and vinegar in a bowl.

Whisk in olive oil until the dressing emulsifies.

In a separate bowl, place reserved potatoes, olives and red onion.

Add vinaigrette and toss.

Refrigerate for 2 to 3 hours to let flavours combine.

Serve at room temperature.