And one of my new faves is Wasabi Potato Salad<\/strong>. Still warm steamed potatoes are tossed with soy and seasoned rice wine vinegar \u2013 cooled then mixed with a wasabi spiked mayo, celery and green onions. Yum!<\/p>\n So whatever potato salad you’re setting your table with this weekend I know it will be D\u2019Lish! – Kathy<\/p>\n Greek Potato Salad with Feta Vinaigrette<\/strong> 2 lbs red potatoes, cut in 1-inch pieces (about 6 cups) Steam potatoes until very tender, about 12 – 14 minutes.<\/p>\n Meanwhile, in a large bowl make the dressing by whisking together the vinegar, olive oil, Dijon, oregano, salt and pepper.<\/p>\n When potatoes are still warm, toss them with the dressing and set aside until cool, then stir in the remaining ingredients.<\/p>\n![](\"https:\/\/farm6.staticflickr.com\/5543\/14239674265_bd231a92fb_m.jpg\")
\nPhoto \u00a9 Kathy Casey Food Studios.
\nOr whip up a batch of All-American Potato Salad Deviled Eggs<\/a> <\/strong>from my book D\u2019Lish Deviled Eggs<\/a><\/p>\n
\nMakes 8 cups<\/p>\n
\n2 Tbsp red wine vinegar
\n1\/4 cup extra virgin olive oil
\n1 Tbsp Dijon mustard
\n2 Tbsp chopped fresh oregano
\n1\/2 tsp salt
\n1\/4 tsp black pepper
\n1\/2 cup halved pitted calamata olives
\n1 cucumber, peeled, seeded and diced
\n1\/2 cup chopped roasted red peppers
\n1 small green pepper, diced
\n1\/2 cup tiny-diced red onion
\n4 oz feta cheese, crumbled (about 1 cup crumbled cheese)
\n1\/4 cup chopped fresh Italian parsley<\/p>\n