Mediterranean Potato Salad with Turmeric and Olives

Serves 8


2 pounds small red potatoes, halved or quartered
3 teaspoons salt, divided
4 teaspoons turmeric
½ cup sliced Kalamata olives
4 scallions, thinly sliced
3 tablespoons lemon juice
1 packet (1 teaspoon) Savory Choice
1 teaspoon salt
3 tablespoons olive oil


Place the potatoes in a large saucepan and cover by about 1 inch with cold water. Add 2 teaspoons salt and the turmeric. Bring to a boil over high heat, then reduce the heat to low and simmer until the potatoes are tender, about 10 minutes. Drain and set aside to cool.

In a large bowl, combine the potatoes, olives, and scallions.

In a small bowl, whisk together the lemon juice, Savory Choice Vegetable Broth Concentrate, and the remaining teaspoon of salt. While whisking constantly, slowly drizzle in the oil and whisk until the dressing is emulsified. Add the dressing to the potato mixture and toss gently to coat. Serve immediately or chill until ready to serve.