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    You are in: Home / Recipes / Eastern Mediterranean Potato Salad Recipe
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    Eastern Mediterranean Potato Salad

    1/1 Photo of Eastern Mediterranean Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Mirj's Note:

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

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    Units: US | Metric


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

    Ratings & Reviews:

    • on July 06, 2003


      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!

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    • on April 26, 2006


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 24, 2006


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Eastern Mediterranean Potato Salad

    Serving Size: 1 (372 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 296.2
    Calories from Fat 93
    Total Fat 10.4 g
    Saturated Fat 1.4 g
    Cholesterol 0.0 mg
    Sodium 12.5 mg
    Total Carbohydrate 47.9 g
    Dietary Fiber 4.4 g
    Sugars 2.7 g
    Protein 4.5 g

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