Mediterranean Potato Salad
 PREPARE EITHER AS AN EXCEPTIONAL ACCOMPANIMENT OR A LIGHT MAIN DISH, the latter by adding canned tuna or cooked shrimp. The caveats: (1) add the wine while the potatoes are still warm, and (2) slice the red onions VERY thin. Put together in 20-25 minutes (plus potato cooking).
POTATO SALAD BASICS. Click for essentials of selecting and cooking potatoes, preparing hard-cooked eggs,
working with garlic, and similar tips to make potato salad preparation both easier and tastier.
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SHOPPING LIST:
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- Sun-dried tomatoes
- Scallions
- Olive oil
- White wine vinegar
- Garlic
- Flat-leaf parsley
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- Red potatoes
- Dry white wine
- Red onion
- Ripe black olives
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Prepare potatoes
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1
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Cook the potatoes, cool a bit—but only until potatoes are still warm—then peel and cut into bite-size pieces and put into large bowl
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- 5-6 medium potatoes (about 2 pounds)
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2
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Sprinkle onto warm potatoes while stirring gently
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- 1/4 cup (2 oz) dry white wine
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3
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Gently stir in
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- 1/3 medium red onion, sliced very thin
- 1/2 cup ripe black olives, pitted & chopped
- 1/4 cup sun-dried tomatoes, softened & chopped
- 3-4 scallions, finely chopped
(white and some green parts)
- salt and ground black pepper, to taste
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Make the vinaigrette
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Mix thoroughly in a small bowl (or shake in a jar)
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- 1/4 cup (2 oz) olive oil
- 1-1/2 tablespoons white wine vinegar
- 1 clove garlic, minced
- salt and ground black pepper to taste
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Finish the salad
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- Add vinaigrette to the large bowl and, using a spatula, gently toss until all ingredients are evenly coated.
- Just before serving: Add palmful chopped flat-leaf parsley and toss again.
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Variations
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- Add slivers of red or yellow sweet peppers
- Add thinly sliced radishes
- For a main dish, add tuna or cooked shrimp
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© 2002-2012 All rights reserved.
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www.cybershingle.com/recipes/
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