Add some Mediterranean flair to your next picnic or cookout with this tasty potato salad.
Photo by Gwénaël Le Vot
SERVES 4–6
2 pounds baby red potatoes, cooked and halved
Juice of one lemon, about ¼ cup
1 tablespoon chopped oregano
2 cloves garlic, minced
1 teaspoon sugar
Kosher salt
Fresh ground black pepper
¼ cup olive oil
1 large red bell pepper, cored and cut into 1-inch pieces
1 cucumber, halved and cut into ½2-inch pieces
½ small red onion, thinly sliced
½ cup whole Kalamata olives
4 ounces feta cheese, crumbled
1 cup grape tomato halves
Cook potatoes according to instructions.
In a large mixing bowl, whisk together lemon juice, oregano, garlic, sugar, salt and pepper. Whisk in olive oil. Add warm potatoes and gently toss. Add bell pepper, cucumber, onion, olives, feta and tomatoes. Gently toss until combined. If salad seems dry, drizzle with a little more olive oil. Let sit for one hour or refrigerate overnight. If refrigerated, let come to room temperature before serving.
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Chef’s tips
How to prep potatoes for use in salads. In a large pot, cover whole, unpeeled potatoes by two inches of water. Add one tablespoon salt and bring to a boil over medium-high heat. Reduce heat to medium and cook 7–10 minutes, depending on the size of potatoes. Drain in a colander. As soon as potatoes are cool enough to handle, cut into desired sizes—halved, sliced, etc.
For best results, make dressing/vinaigrette first and dress salad while potatoes are still warm. This allows the potatoes to better absorb the dressing, which enhances the overall flavor of the salad.
How to get more juice out of a lemon (or lime). Remove sticker and place lemon in microwave. Set timer for 15–18 seconds—no longer. Remove from microwave oven and let cool slightly. Lemon will be softer, thus yielding more juice.
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