Eastern Mediterranean Potato Salad

Recipe by Mirj2338
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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