Mediterranean Potato Salad

This Mediterranean Potato Salad is a refreshing alternative to traditional potato salad. For starters, we swapped the mayo for a light vinaigrette, and it’s chock-full of delicious vegetables to bring the Mediterranean flavor. It’s perfect for cookouts or tailgating. Pro tip: make it ahead of time so the vinaigrette has time to work its magic, infusing the vegetables with its delicious flavor as it sits.
6-8
  3-3 1/2 pounds organic red or Yukon gold potatoes, scrubbed clean and cut into approximately 1 to 2-inch pieces
2 teaspoons Natural Grocers® Brand Bulk Real Salt, divided
3 cups fresh organic green beans, trimmed and cut in half
1⁄2 jar Natural Grocers Brand Organic Roasted Red Peppers Strips, chopped into bite-size pieces
1⁄2 cup minced organic red onion
1 cup Natural Grocers Brand Organic Kalamata Sliced Olives
3⁄4 cup roughly chopped organic parsley leaves
1 cup organic grape or cherry tomatoes, sliced into halves
  Natural Grocers Brand Bulk Real Salt and Organic Ground Black Pepper , to taste
  Optional toppings: feta crumbles, bacon pieces, and/or organic fresh herbs such as dill, thyme or chives
Dressing
2 tablespoons organic dijon mustard
1⁄3 cup Natural Grocers Brand Organic Apple Cider Vinegar
1⁄3 cup Natural Grocers® Brand Organic Extra Virgin Olive Oil
1 teaspoon Natural Grocers Brand Bulk Organic Thyme Leaf

1. Add the potatoes to a stock pot and cover with water to an inch above the level of potatoes. Add 1 ½ teaspoons salt, cover, and place on the stove top over high heat. Bring to a boil. Once boiling, remove the lid and cook for 5 minutes. Add the green beans and boil for another 5 minutes. When done, potatoes should pierce easily with a fork. Check frequently. Drain and spread potatoes and green beans on a baking sheet to cool for approximately 10-15 minutes. You can speed up cooling by placing them in the refrigerator if you have the space.

2. While the potatoes and green beans cook, make the vinaigrette. In a small bowl whisk together the mustard, vinegar, olive oil, thyme, and ½ teaspoon salt. Taste and adjust salt if needed.

3. In a large bowl toss the red pepper, onion, olives, parsley, and tomatoes with the vinaigrette. Once the potatoes and green beans have cooled to room temperature, add to the bowl and gently toss. Season with salt and pepper to taste and refrigerate for at least 30 minutes before serving. Serve as is or with optional toppings.