The other day someone asked me why I am so funny in person and so serious in my blog. Well, here is the truth. English is my second language and I still struggle with sentence structure. So, I always takes the easy way out. I do an extensive amount of research, then go beg my teenage daughter to proof my post. Having her edit them usually costs me either a trip to the mall or her favorite sushi restaurant. However, worst thing is that I need her help. Darn it! Of course, I will never ask my husband. He is an English fanatic--"there no excuse for bad English." He would delete the entire blog and rewrite it. I hope I do not have to explain how that makes me feel.Now, if you are asking yourself what English has to do with potato salad. Well, nothing. I just thought that you should know. If you don't care about my English, don't take it out on this salad! This salad is simple, refreshing and heart healthy.
Mediterranean potato saladserves 65 russet potatoes2 red bell pepper, seeded and diced6 scallions, chopped1 punch Italian parsley1/2 cup caperszest of one lemon1/2 cup chopped fresh mint or 1 teaspoon dry mint1/4 cup olive oil1/4 cup lemon juicesalt and pepper to taste-Boil the potatoes until done but not soft. Remove from the heat, cool and then peel the skins. Dice the potatoes into 1/2-inch cubes.-Add the vegetables, the parsley, the caper, the mint and toss gently.-Whisk the olive oil with the lemon zest and the lemon juice. Drizzle over the potatoes, season and toss gently.If you have left over, add couple eggs and you will get great omelet.