Cuisine: Greek
Region: Common

Another hearty and healthy classic potato salad recipe from the European South. Omitting wine makes it Halal and also Lenten. Can be had as a main dish, or as a side dish – your choice. Enjoy!

Serves: 4-6
Cooking time: 45 min
You need: a pot, two bowls and a strainer

Ingredients

• 1 Kg (2 Lbs) potatoes.
• 2 onions, cut in rounds.
• 2 green onions, diced.
• 20 black olives.
• 1/2 cup dill pickles, diced.
• 2 Tbsp capers.
• 1 clove of garlic, diced.
• 4 Tbsp extra virgin olive oil.
• 1 Tbsp apple cider vinegar.
• 1 Tsp mustard.
• 4 Tbsp parsley, diced.
• Salt and pepper to taste.
• Optional: 1/2 cup of white wine.

Instructions

1. Peel and wash the potatoes and then cut them to cubes.
2. Take a pot and add water and salt.
3. Add the potatoes in the pot, put the pot on the stove, put the lid on the pot, and turn on the fire to high.
4. Bring the pot to a boil, then lower the fire to medium, until they are soft. It generally takes about 20 minutes.

While the potatoes are boiling, it’s time to make the dressing.

1. Take a bowl and add the onions, the garlic and the parsley. Mix them well.
2. Take another little bowl and add the olive oil, the apple cider vinegar and the mustard. Mix them well.
3. Combine the two bowls.

Finally…

1. When the potatoes are done, empty the (potato) pot in a strainer.
2. Empty the strainer in a bowl.
3. While the potatoes are still warm add the dressing (and the wine, if you’re using any) to the bowl and mix well.
4. Add salt and pepper and let the mixture sit for a few minutes, to absorb the fragrances.
5. Garnish with the olives, the dill pickles and the capers.

Notes on Potato Salad with Olive Oil, Capers, Parsley and Pickles

• This potato salad can served hot, warm or in room temperature.
• You could choose to serve on a bed of spinach or arugula. (More greens are better of one’s digestive system than less greens, no? 🙂
• Enjoy!