Greek/mediterranean Potato Salad

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 lbs boiling potatoes, scrubbed but not peeled
• salt & freshly ground black pepper
• 2 -3 tablespoons strained fresh lemon juice
• cayenne pepper (optional)
• 3 -5 tablespoons extra virgin olive oil
• 1/3 cup finely chopped onion, preferably mild ones
• 4 small tomatoes (optional)
• 1/3 cup chopped parsley
• 2 teaspoons capers, drained (optional)
• 1/2 cup flavorful olive, such as kalamata, pitted and cut in half (optional)

Recipe

• 1 cut any large potatoes in half to speed up the cooking.
• 2 put the potatoes in a large saucepan, completely cover with water and add salt.
• 3 bring to a boil.
• 4 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.
• 5 meanwhile prepare the dressing: in a small bowl whisk 2 tablespoons lemon juice with a pinch of salt, pepper, and cayenne pepper.
• 6 add 3 tablespoons olive oil and whisk again.
• 7 drain the potatoes in a colander, rinse them briefly and leave just until cool enough to handle.
• 8 peel them if you like, and cut them into 1 inch cubes.
• 9 put them in a large bowl and add the onions, 3 tablespoons dressing and a sprinkling of salt and pepper.
• 10 with a rubber spatula, fold together gently but thoroughly.
• 11 let potatoes cool to room temperature.
• 12 dice the tomatoes to add them to the salad, or cut them in thick wedges to use as garnish.
• 13 whisk the remaining dressing, pour it over the potatoes and fold it together.
• 14 add the parsley, capers, half the olives and the diced tomatoes to the potatoes and fold together lightly.
• 15 taste, adjust seasoning, and add more lemon juice and olive oil if needed.
• 16 garnish with the remaining olives and with the tomatoes, if you've cut them in wedges.
• 17 serve at room temperature.