Not Your Average Potato Salad

Throughout my life, every summer has been haunted by that heavy, egg ridden, mayonnaise covered blood clot of which we call the Potato Salad. I know there are plenty of you who love it, even ache for it, and I apologize to those of you who do, but I just can't get with it. Or atleast I wasn't able to, until my dear friend Josefine came along and rocked my summer salad world with this gem. It's everything one would want in a salad, side dish or even meal. Fresh and colorful, it's ingredients blend together beautifully and hold up much better than egg and mayo, in the hot summer sun. Be as creative as your local farmer's market allows. If asparagus is in season...throw it in, along with whatever greens look fresh and fancy. Here's my version....

1 lb fresh potatoes (washed, unpeeled, and cubed)
1 250g (8 oz) packet of halloumi cheese (sliced)
2 good handfuls of fresh greens (I used mixed)
1 fresh bunch of basil, washed and chopped
350g (12oz) cherry tomatoes, washed and cut in half
200g (7 oz) sugar snap peas, cut in half
3 tbls of pine nuts

olive oil, a little lemon juice, salt and coarse pepper to taste

-Boil potatoes in salted water for about 10 mins (do not over boil, you want them to keep their shape)

-While potatoes boil, fry or grill halloumi until golden and then cut into bite size pieces, set aside

-Once boiled, drain potatoes, rinse in cold water, drain again and set aside to cool

-Once cooled, toss potatoes in 3-4 tbls olive oil, 1 tsp lemon juice, salt and pepper

-Stir in remaining ingredients one at a time, being careful not mash the potatoes

-Serve cold or at room temp

Bring as your contribution to the next BBQ, pack a picnic or serve for dinner with a fresh rustic baguette. And for God's sake...thank Josefine.