When the weather starts to break in the spring, one of the things I crave is salads, and one of my favorites is potato salad. Although I was raised on a mayonnaise based potato salad, loaded with onions and hard-boil eggs, I enjoy making them with a slightly lighter hand. This however, does not mean bland. I want a salad with a punch. Bold Mediterranean flavors, like capers, olives, red onion and herbs guarantees flavor in every forkful . Eliminating the mayonnaise and replacing it with a good quality olive oil is key. I like to turn this into a meal salad by adding imported Italian tuna packed in olive oil. It adds additional bulk, plays well with the other ingredients and looks showy served on a bed of greens. This potato salad is best served warm or at room temperature. I also enjoy adding about 1/2 cup chopped garlic scapes, when they are available in June. Not a tuna fan? Simply omit it. So simple to adjust it to your own taste preferences.
Don’t allow the potatoes to cool before tossing them with the dressing. This when they really absorb the flavor. Also, don’t skip the caper brine! It’s just not the same without it.
MEDITERRANEAN POTATO SALAD
INGREDIENTS:
1/2 small red onion, thinly sliced
1 teaspoon dried oregano
1/4 cup red wine vinegar
1 1/2 pounds Yukon gold or red skinned potatoes (or a combination of both) cut into 1-inch chunks
Kosher salt and freshly ground black pepper to taste
1/2 cup drained capers, plus 1 tablespoon caper brine
1/2 cup sliced and pitted Kalamata olives
1/4 cup good quality extra-virgin olive oil
5 ounce jar Italian olive oil-packed tuna (optional)
1/2 cup lightly packed Italian parsley or basil OR a combination of both, chopped
In a large bowl, stir together the onion, red wine vinegar and oregano, set aside. Place potatoes in a large saucepan, cover with water to about 1-inch above the potatoes, and add 2 teaspoons salt. Bring to a boil over medium-high heat; then turn down to medium-low and simmer for 8-10 minutes, or until a toothpick inserted into a potato meets no resistance.
Drain the potatoes in a colander. To the large bowl, add capers, brine, olives, olive oil, salt and pepper. Mix to combine. Add hot potatoes and mix gently again. If using tuna, add next along with the parsley and basil. Taste and adjust for seasoning, adding more salt and pepper if needed.
Serve warm on a platter lined with greens.
Yields: 4-6 servings
“Food is the ingredient that binds us together.”
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