Eastern Mediterranean Potato Salad

Submitted by Mirj2338

"Hold the mayo. This is a very refreshing potato salad, another winner from Faye Levy's column in our local newspaper."

 

• Ready In: 40mins
• Ingredients: 10
• Serves: 4

ingredients

• 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

1. Cut any large potatoes in half to speed up the cooking.
2. Put the potatoes in a large saucepan, completely cover with water and add salt.
3. Bring to a boil.
4. 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.
5. Meanwhile prepare the dressing: In a small bowl whisk 2 tablespoons lemon juice with a pinch of salt, pepper, and cayenne pepper.
6. Add 3 tablespoons olive oil and whisk again.
7. Drain the potatoes in a colander, rinse them briefly and leave just until cool enough to handle.
8. Peel them if you like, and cut them into 1 inch cubes.
9. Put them in a large bowl and add the onions, 3 tablespoons of dressing and a sprinkling of salt and pepper.
10. With a rubber spatula, fold together gently but thoroughly.
11. Let potatoes cool to room temperature.
12. Dice the tomatoes to add them to the salad, or cut them in thick wedges to use as garnish.
13. Whisk the remaining dressing, pour it over the potatoes and fold it in.
14. Add the parsley, capers, half the olives and the diced tomatoes to the potatoes and fold together lightly.
15. Taste, adjust seasoning, and add more lemon juice and olive oil if needed.
16. Garnish with the remaining olives and with the tomatoes, if you've cut them in wedges.
17. Serve at room temperature.

Reviews

[evelynathens]

The whole family loved this salad. I added one tiny, minced garlic clove to the dressing as well as it goes so well with the rest of the ingredients. Wonderful Mirj!

 

[No-Brussel-Sprouts]

A little bit tangy, with unexpected flavours from the olives and capers - the dressing for this salad was very nice. I did add a little dijon and garlic to the vinigrette (just habit) subbed chives for parsely and added a pinch of dill but I don't think I altered the flavour too much, the mediterranean spirit still shone thru - and it was quite tasty! Thanks for a nice change Mirj!

 

[JustJanS]

A nice summer salad thanks Mirj. I added in ALL the options, so it was very hearty, colourful and tasty. I will make this again.

 

[bluemoon downunder]

A deliciously flavoursome salad. I used baby potatoes which I left unpeeled and, like evelyn, I added some garlic to the dressing - crushed and then finely chopped. I omitted the cayenne pepper (personal taste preference) and the tomatoes (we were eating this with another tomato based salad) but I included the parsley and some springs onions, capers, kalamata olives and 2 very orange-yolked free range hard boiled eggs chopped into eighths and 1 small red pepper cut into thin strips. I served the salad on a bed of baby spinach leaves. It was visually appealing (with the red and green, it would have looked SO attractive on a Christmas dinner table!) and it was really delicious! It was served as a side dish with two other salads, but was completely eaten by the four of us, and I’ve since emailed one friend the recipe. Thank you, Mirj, for sharing another wonderful recipe!