This potato salad is anything but traditional. Instead of a heavy mayo-based dressing, I’ve swapped it out for a light and bright red wine vinegar dressing that is zesty and delicious. Parsley and green onions add a much-needed fresh note that I find is missing from most potato salads. And Kalamata olives and feta cheese make it deliciously rich and salty.
This dish is deceptively simple. It only has a few ingredients, but the way the warming spices of the curry meld with the slight sweetness of the squash makes this dish perfectly reminiscent of fall. Plus, I absolutely love the way the slices get so crispy they’re almost like chips.
This salad tastes like summer in a bowl. The melon and cucumber are refreshing and juicy, and the herbs give it a deliciously fresh note. With hot weather showing no signs of going away any time soon, it’s the perfect dish for when you’re too sweaty to cook anything.