Recipe by Mirj
Hold the mayo. This is a very refreshing potato salad, another winner from Faye Levy's column in our local newspaper.
- 2 lbs boiling potatoes, scrubbed but not peeled
- salt & freshly ground black pepper
- 2 -3 tablespoons strained fresh lemon juice
- cayenne pepper (optional)
- 3 -5 tablespoons extra virgin olive oil
- 1⁄3 cup finely chopped onion, preferably mild ones
- 4 small tomatoes (optional)
- 1⁄3 cup chopped parsley
- 2 teaspoons capers, drained (optional)
- 1⁄2 cup flavorful olive, such as kalamata,pitted and cut in half (optional)
Directions See How It's Made
- Cut any large potatoes in half to speed up the cooking.
- Put the potatoes in a large saucepan, completely cover with water and add salt.
- Bring to a boil.
- Cover and simmer over medium-low heat until a knife can pierce the center of the largest potato easily and the potato falls from the knife when lifted, about 25 minutes.
- Meanwhile prepare the dressing: In a small bowl whisk 2 tablespoons lemon juice with a pinch of salt, pepper, and cayenne pepper.
- Add 3 tablespoons olive oil and whisk again.
- Drain the potatoes in a colander, rinse them briefly and leave just until cool enough to handle.
- Peel them if you like, and cut them into 1 inch cubes.
- Put them in a large bowl and add the onions, 3 tablespoons of dressing and a sprinkling of salt and pepper.
- With a rubber spatula, fold together gently but thoroughly.
- Let potatoes cool to room temperature.
- Dice the tomatoes to add them to the salad, or cut them in thick wedges to use as garnish.
- Whisk the remaining dressing, pour it over the potatoes and fold it in.
- Add the parsley, capers, half the olives and the diced tomatoes to the potatoes and fold together lightly.
- Taste, adjust seasoning, and add more lemon juice and olive oil if needed.
- Garnish with the remaining olives and with the tomatoes, if you've cut them in wedges.
- Serve at room temperature.