Greek Salad Madness: Zingy Springy Potatosalata!

Appetizer, Greek, Mediterranean, Potato, Salad, Side Dish, Vegetarian

Dear Franny,

The sun is slowly coming out of its hiding place and the days are getting dramatically longer, which is a wonderful thing. When the sun is out over here, it is absolutely lovely. The grass blades really ignite like greenfire, emitting a neon green glow for miles and miles. (It is one of the little joys that I get from my hour long commute to and from work everyday.) All kinds of flowers are cropping up in the middle of grass patches, and ducks are quacking all around!

In this spirit, I have found myself starting to experiment again with one of my favorite food categories: Cold Salads!

This recipe is a great way to eat potatoes cold, it is really fresh, and a wonderful side dish to any meat, chicken, fish, veggie burger. It is also really flexible in the way that you make it, you can use boiled or grilled potatoes, big or small potatoes, yellow or white, and probably even sweet! any way you make it, it is DELICIOUSNESS HITTING YOUR TASTE-BUDS!!

INGREDIENTS

  • 1 kg potatoes
  • 3-4 spring onions
  • Handful parsley (chopped)
  • 1 – 1 1/2 lemon’s fresh squeezed juice (depends on how juicy your lemons are, or how lemony you a taste you prefer)
  • 1/4 cup olive oil
  • 1 tbsp vinegar
  • 2 tbsp capers
  • Salt & Pepper

DIRECTIONS

  1. Cut potatoes into large bite-sized pieces. (I like to use baby potatoes, so that I can keep skin on, and only have to cut in half).
  2. Boil potatoes in salted water, until cooked through. (quickest test is to poke a knife through one of your ‘taters.)
  3. Once cooked drain and quickly rinse with ice cold water. Dry, transfer to a large bowl and refrigerate.
  4. Slice spring onions thinly. Chop parsley. Squeeze lemon’s juice.
  5. Bring potatoes out of the fridge, and add onions, parsley, capers(with a little brine), lemon juice, olive oil, vinegar. Toss carefully, making sure to coat your potatoes thoroughly with dressing, salt and pepper to taste.
  6. Refrigerate for 15 minutes to let the potatoes really soak up the yummy flavors, and serve.

If you are cooking with more Latin flavors, substitute the lemon for lime and parsley for cilantro, forget the capers and add a little chopped jalapeno or chili pepper (or sweet paprika)! For an Indo-infused accent you can of course also add curry powder!

Alternatively if you want to eat it as a main dish, you can turn this into a lettuce-less Nicoise, just add a perfectly boiled egg, some tuna, tomatoes, and green beans (which I didn’t have that day). Please do share you favorite combos or twists!

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4 thoughts on “Greek Salad Madness: Zingy Springy Potatosalata!

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