Thursday, 28 March 2013

Mediterranean Potato Salad
Spring is HERE!
Finally I will get to participate in one of my favourite pastimes
The wonderful aroma of ribs, chicken or steak on the BBQ
The best thing about my pastime?
I just have to make the salads :D
This salad has taken me years to devise, really it comes from mixing many fresh ingredients so that I don't have to make too many sides.
As it is Mediterranean it uses heart healthy extra virgin olive oil instead of mayonnaise, making this side guilt free but, you still get your potatoes!
It's combination has so many varieties in each bite, soft potatoes, cruchy cruditees, a bit of sharpness from the pickle juice. I get alot of comments on it and the best part is, it can be changed with whatever you have in your fridge!
5 large white, russet or yellow potatoes, peeled, cubed
1/4 small onion, chopped
1/4 or a green bell pepper, diced
1/3 of an English cucumber, diced
1 roasted red pepper, diced (fresh or pickled can be used)
1 carrot, peeled, diced
2 pickles, diced
3 tbsp pickle juice (lemon or any vinegar can be used)
2 tbsp flat leaf parsley, minced
4-5 tbsp EVOO
salt & pepper to taste
Bring a 3/4 filled pot of water to a boil. Tip in the potatoes. Do not salt the water
Bring the water back to a boil, then reduce the heat to a rolling simmer #4-6.
Meanwhile prepare all of the vegetables.  Place them into a large bowl.
When the potatoes are fork tender, drain well and place into the large bowl. 
While potatoes are hot add salt, pepper, oil, vinegar and parsley. 
Toss all of the ingredient together.
Serve warm or at room temperature. If you have leftovers it can be stored in the refrigerator covered.
Serves 5-8

No comments:

Post a Comment