This potato salad is a refreshing and flavourful departure from creamy mayo-based potato salads. The Cyclades are the most popular islands in the Aegean Sea and this salad highlights fresh Mediterranean ingredients.
Here’s a recipe focusing on potatoes, capers, tomatoes and onions.
Recipe by Peter MinakiCourse: SaladsCuisine: GreekDifficulty: Easy
Servings
4
servings
Prep time
15
minutes
Cooking time
30
minutes
Ingredients
2 lbs. yellow fleshed potatoes, rinsed
1 cup thinly sliced red onion
4 medium ripe tomatoes, cut into wedges
3 Tbsp. capers or caper leaves
1/2 cup finely chopped parsley
1 tsp. dried Greek oregano
salt and fresh ground pepper to taste
Dressing
1/4 cup extra virgin olive oil
2-3 Tbsp. red wine vinegar
1 clove of garlic, minced
1 tsp. Dijon style mustard
salt and pepper to taste
Directions
Place the potatoes in a pot and cover with cold water. Add a generous amount of salt and bring to a boil then reduce to a simmer until the potatoes are fork tender (20-25 mins). Drain and cool (still warm but cool enough to handle). Use the dull side of a knife to peel the skins of the potatoes.
Prepare the dressing by adding all the ingredients into your salad bowl and whisk until combined.
Cut the potatoes into wedges and place in a bowl. Add the remaining salad ingredients and gently toss until well combined. Taste and adjust seasoning.
Notes
You may make this salad ahead of time.
Try adding Kalamata olives or boiled egg or try herbs like mint or dill.
While your daily tasks are different from that generation, you’re busy and one pot cooking is going to help you in the kitchen! Read book details. Barnes & Noble book purchases here.
