Eastern Mediterranean Potato Salad Recipes

MEDITERRANEAN POTATO SALAD

Steps:

• Place potatoes in a 3-qt. microwave-safe dish; add water. Cover and microwave on high for 10-15 minutes or until tender, stirring once. Drain; rinse in cold water., In a large bowl, combine the potatoes, onion, olives, tomatoes, parsley, pine nuts, salt and pepper. Drizzle with dressing; toss to coat. , Let stand at room temperature for 1 hour before serving. Sprinkle with feta cheese. Refrigerate leftovers.

EASTERN MEDITERRANEAN POTATO SALAD

Steps:

• Cut any large potatoes in half to speed up the cooking.
• Put the potatoes in a large saucepan, completely cover with water and add salt.
• Bring to a boil.
• Cover and simmer over medium-low heat until a knife can pierce the center of the largest potato easily and the potato falls from the knife when lifted, about 25 minutes.
• Meanwhile prepare the dressing: In a small bowl whisk 2 tablespoons lemon juice with a pinch of salt, pepper, and cayenne pepper.
• Add 3 tablespoons olive oil and whisk again.
• Drain the potatoes in a colander, rinse them briefly and leave just until cool enough to handle.
• Peel them if you like, and cut them into 1 inch cubes.
• Put them in a large bowl and add the onions, 3 tablespoons of dressing and a sprinkling of salt and pepper.
• With a rubber spatula, fold together gently but thoroughly.
• Let potatoes cool to room temperature.
• Dice the tomatoes to add them to the salad, or cut them in thick wedges to use as garnish.
• Whisk the remaining dressing, pour it over the potatoes and fold it in.
• Add the parsley, capers, half the olives and the diced tomatoes to the potatoes and fold together lightly.
• Taste, adjust seasoning, and add more lemon juice and olive oil if needed.
• Garnish with the remaining olives and with the tomatoes, if you've cut them in wedges.
• Serve at room temperature.

MEDITERRANEAN POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• In a large bowl, combine the potatoes, green peppers, cucumbers, red onion and cheese.
• Whisk together the lemon juice, salad dressing, salt and pepper. Pour over salad and toss to coat. Serve with pita bread wedges if desired.

GRILLED MEDITERRANEAN POTATO SALAD

Steps:

• Heat grill or oven to 450 degrees. Roast peppers on grill or over gas flame until charred on all sides. Place in a bowl, and cover with plastic wrap until cool enough to handle. Remove skin by rubbing with a paper towel. Remove seeds and stem, cut pepper into 1/4-inch-thick strips, and set aside.
• In a bowl, combine potatoes, 2 tablespoons olive oil, and 1/2 teaspoon salt. Grill potatoes until browned on both sides and tender, or roast on a baking tray in oven until nicely browned, about 40 minutes, turning halfway through cooking time.
• Make the dressing: Finely chop anchovy fillets, and place in a medium bowl. Add vinegar, remaining 1/2 teaspoon salt, and pepper; whisk to combine. Slowly whisk in remaining 1/4 cup olive oil.
• Combine potatoes, roasted red peppers, capers, olives, parsley, and dressing in a bowl, and toss to combine. Serve warm or at room temperature.

MEDITERRANEAN POTATO SALAD

Steps:

• Cook potatoes in boiling salted water for 10-12 minutes or until fork tender. Time may vary with size.
• Drain potatoes and cut into quarters.
• Gently toss together potatoes with dressing, parmesan cheese, parsley and roasted red peppers. Season with salt and pepper if desired.
• Sprinkle with almonds just before serving. Serve warm or chilled.

MIDDLE EASTERN POTATO SALAD

Steps:

• In a large pot, put the potatoes and cover with cold water; salt and bring to a boil.
• Cook potatoes for 10-12 min or until fork tender.
• Cool and quarter, or cut into 8 pieces depending on size.
• Meanwhile, in another large bowl, stir together the green onions, garlic, olive oil, lemon juice, ground cumin, salt, black pepper, allspice, and coriander.
• Add the potatoes, parsley, and tomatoes; toss well to coat.