This Greek-style potato salad recipe is once again the proof that you need only a few simple ingredients, full of aroma, to transform 4-5 humble potatoes to a culinary masterpiece.
Hands on: 10 minutes
Cooking Time: 30 minutes
1 kg (2,2 pound) small potatoes (peeled)
2 tbsps lemon juice
2 tbsps vinegar
2 tbsps water
8 tbsps olive oil
2 spring onions (only the green leaves) (chopped)
2 tbsps parsley (chopped)
2 tbsps dill (chopped)
freshly ground pepper
3 tbsps mustard (mild)
2 red roasted peppers (Florinis) well drained & cut into thin stripes
2 tbsps capers
2 tbsps olives
How to do it
Peel the potatoes.
Cut them into slices about 2 cm thick.
Place them in a pot.
Boil them for 10 minutes in salted water over high heat (until they soften). Pierce with a fork to make sure they are done.
For the vinaigrette sauce: Place salt, pepper, vinegar, lemon juice and water in a large bowl and mix well. Add the mustard and mix again. Then the olive oil and whisk until all the ingredients are completely combined.
Add the spring onions, the dill and the parsley and mix everything together with a spoon.
Transfer the potatoes to the vinaigrette sauce bowl.
Add the capers, the olive rounds, and the “florinis” peppers.
Mix with a wooden spoon and transfer to a serving bowl.
Potatoes need to be warm in order to pick up all the flavours from the other ingredients, not cold.