Greek Cypriot Lemony Potato Salad

This week it has been all about the humble potato. My family loves potatoes and with access to farm fresh local potatoes, I have been serving them quite often this winter. Recently, Mother Nature welcomed us with a spring like day which inspired one of my favourite childhood potato salads my mum use to make for us. It was a perfect side dish for our fish dinners and a healthy and great simple lunch. In this recipe, I use pickled caper vines and their leaves but if these are not available, caper berries in their brine work just as wonderful.

Kali Orexi

xox

Ingredients:

4 medium unpeeled potatoes

1/2 cup red onion, diced

2 tbsp. caper berries or 4 caper vines, roughly chopped

1/3 cup curly or Italian flat leaf parsley, finely chopped

1/3 cup kalamata olives

Dressing

1/3 cup  tbsp. extra-virgin olive oil

juice of half of a fresh lemon

2 anchovies in oil, roughly chopped

Salt and fresh ground pepper

Preparation:

Boil potatoes in a large pot of salted water. until tender but not too soft.

Drain and let cool for 10 minutes and remove the skin.

Chop potatoes in large bite size pieces and place them in a large bowl. add remaining ingredients.

To make dressing: Whisk all the oil and lemon together until creamy. Stir in together. Stir in anchovies and season with salt and pepper.

Toss salad with dressing and serve immediately.

SERVINGS 4 | PREP & COOK TIME 30 minutes

Copyright © 2016 Irene Matys.

All Rights Reserved.

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