Mediterranean potato salad


1 1/2 lb boiling potatoes
coarse salt
2 medium firm ripe tomatoes
1/2 small red onion, peeled
1/4 cup green olives, coarsely chopped
1 tbsp capers
1 small garlic clove, minced fine
1/4 cup finest olive oil
1/4 cup imported good quality white wine vinegar
salt and ground pepper to taste

How to prepare

Cook the potatoes in boiling salted water in a medium pot until tender but firm, about 15 minutes. Cooking time will vary according to the size of the potatoes. Drain. Return the potatoes to the pot and toss over high heat to evaporate any remaining moisture. Set aside to cool. When cool enough to handle, peel with a paring knife, removing any bruised or discolored areas. Cut into roughly 1″ dice, keeping them irregular in size. Core the tomatoes and cut into chunks about the same size as the potatoes. Cut the red onion into slices about 1/8″ thick. Combine the potatoes, tomatoes, red onion, olives, capers, and garlic in a large bowl. Add the olive oil, vinegar, salt, and pepper. Toss gently to mix. Adjust the seasonings and serve. Serves 4.

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