Winter, I am over you.

Ok, the first few snow storms were beautiful and certainly inspired me to make soup after soup.

But let's get real here. My kids have not had a full week of school since the New Year...

Here is my plan to beat the Winter blue's- make food from the places you would most like to be at this very moment. First on my list, the Mediterranean. Who would not like to be basking in the sun and soaking up fruity olive oil with freshly baked bread while sipping a crisp white wine seaside?

Until I reach my vacation destination, I will have to settle for making this delicious potato salad.

Serve alongside grilled chicken and a garden salad and enjoy your mini-vacation.

Mediterranean Potato Salad

serves 4-6

2 pounds baby red or white potatoes

1 tbsp. chopped fresh rosemary or 1 tsp. dried rosemary

2 tbsp. chopped fresh parsley

4 ounces crumbled feta cheese

1/4 cup Kalamata olives, pitted and chopped

Salt and pepper to taste

Lemon Dressing

1/3 cup extra virgin olive oil

1/3 cup freshly squeezed lemon juice

2 cloves garlic, peeled

Pinch of salt and freshly ground pepper

Bring a large pot of salted water to a boil. Cut the potatoes in half (do not peel) and boil for about 12 minutes or until tender. Remove from the heat and drain. While still warm, place in a large bowl and toss with the rosemary, parsley, feta and Kalamata olives. To make the dressing, combine the olive oil, lemon juice, garlic cloves, pepper and a pinch of salt in the blender or food processor and blend to combine. Taste to determine if it needs more salt, pepper or a touch of honey to mellow the tang. Toss the potato salad with enough dressing to coat.