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Warm Mediterranean Potato Salad

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We sometimes forget our roots – potato salad, beetroot and a spring onion on a plate with half a boiled egg was a delicious summer tea for an Irish child. This salad recipe is probably what a Mediterranean child was eating at the same time.

Serves 4 (divides in half or doubles easily)

Ingredients

4 large potatoes, peeled and cut into slices
10 olives, pitted and halved
1 tablespoon of capers
Juice and zest of 1 lemon
1 teaspoon Dijon mustard
1 shallot, peeled and minced
Salt and freshly ground black pepper
Extra virgin olive oil
1/2 packet of rocket leaves

Instructions

1. Boil the potatoes until they are tender.

2. Place them in a bowl and add the olives and capers.

3. In a bowl, mix the lemon juice, lemon zest, Dijon mustard, shallot and a little salt and black pepper. Whisk in enough olive oil with a fork until you have a sharp dressing.

4. Pour the dressing over the warm potatoes and mix with a fork. Add the rocket leaves and mix gently.

Image copyright foodpixies.com

 

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