Med Style Potato Salad (No Mayo)
photo by magpie diner
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 1⁄2 lbs new potatoes (chop into bite sized uniform pieces if need be)
- 1⁄4 cup sun-dried tomato, chopped (about 5 pieces)
- 1 tablespoon lemon juice, fresh is best
- 2 tablespoons olive oil
- 1 small garlic clove, minced (optional)
- 1⁄4 teaspoon sea salt
- 2 green onions, sliced (green & white parts, spring onions)
- 1⁄3 cup black olives, sliced
- fresh ground black pepper
- 2 tablespoons fresh herbs, roughly chopped (your favourites or what's available, I like fresh oregano, rosemary & basil)
directions
- Bring a pot of water to a steady boil, season with a pinch or two of salt. Add the potatoes and cook for about 12-15 minutes, check them after 10 minutes to see how they're doing.
- Meanwhile whisk together the lemon juice, olive oil, salt and pepper, and garlic is using.
- Once the potatoes are cooked, cool them off fully in either an ice water bath or by running under cold water. Drain and pat them dry.
- Add the potatoes, green onions, sun-dried tomatoes, black olives and herbs into a mixing bowl and mix gently (I find my hands work best here). Adjust seasoning and serve, best at room temperature.
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