Greek Potato Salad with Tomatoes, Olives, and Capers
After learning the savory Greek Mezes recipes the other week (see Eggplant Spread,) I decided to add other dishes to this dinner my Greek menu. I loved the size and texture of these red potatoes (from Backyard Produce) for this mayonnaise-less potato salad that is usually served at room temperature. I would recommend serving this with some grilled or baked fish or marinated chicken.
· 1 1/2 pounds red-skinned potatoes, cleaned and cut into bite-size pieces
· 1 tomato, diced
· 1/3 cup kalamata olives, pitted and halved
· 2 tablespoons capers, well drained and rinsed
· Pinch of crushed red pepper flakes
· 1 teaspoon dried oregano
· 3 tablespoons olive oil (Make sure this is a high-quality oil. I actually get organic olive oil, fresh-pressed from Backyard produce too.)
Put the cut potatoes in a pot, cover with cold water by at least an inch, add a good pinch of salt, and bring to a boil.
Cover partway, reduce the heat to medium, and cook until the potatoes are tender (about 15 minutes). Drain potatoes and leave them until cool enough to handle.
Once cooled (about 10 minutes), add the tomato, olives, capers, red pepper, oregano and olive oil and toss gently to coat.
Allow to rest (about 30 minutes,) and serve it at room temperature. (If you make it ahead, refrigerate and just heat slightly or allow to sit out before serving.
|Eggplant Dip along with Potato Salad and Baked Chicken|