[Previous Thread] [Return to BigSpud: The Potato Recipe Collection Menu][Next Thread]

Subject: Potato Sald (Was: Re: what goes with ham steak?)
Newsgroups: rec.food.cooking

============================

From: fairwater[at]gmail.com (Derek Lyons)
Date: Sun, 17 Oct 2004 20:04:50 GMT
--------
Edwin Pawlowski wrote:
>How about potato salad?  Traditional with mayo, or one with olive oil?  That 
>is common at our house with ham.

Never heard of one with olive oil, do tell please.

============================

From: Goomba38 
Date: Sun, 17 Oct 2004 16:19:02 -0400
--------
Derek Lyons wrote:
> Never heard of one with olive oil, do tell please.

lots of freshly minced parsley, chopped red onion, 
extra virgin olive oil, salt and lots of cracked 
black pepper, celery.  Best potato salad I ever had!

============================

From: penmart01[at]aol.como (Sheldon)
Date: 17 Oct 2004 20:27:45 GMT
--------
Goomba wrote:
>lots of freshly minced parsley, chopped red onion, 
>extra virgin olive oil, salt and lots of cracked 
>black pepper, celery.  Best potato salad I ever had!

Um, you forgot the potatoes... hehe
Prolly could use some vinegar/lemon too...

============================

From: penmart01[at]aol.como (Sheldon)
Date: 17 Oct 2004 20:24:04 GMT
--------
Derek Lyons assed:
>Never heard of one with olive oil, do tell please.

Depending upon imagination the variety can be infinite... and there is no
reason one can't prepare mayonnaise with olive oil.


POTATO SALAD WITH OLIVES, TOMATOES, AND CAPERS 

A popular salad on the island of Pantelleria. 

2 1/2 pounds medium red-skinned potatoes, scrubbed
5 tablespoons extra-virgin olive oil
1 12-ounce cucumber, peeled, halved lengthwise, seeded, cubed
4 large plum tomatoes, quartered 
1 red onion, very thinly sliced 
24 black oil-cured olives, pitted, halved 
1/4 cup very thinly sliced fresh basil
2 tablespoons drained capers
3 tablespoons white wine vinegar
1/2 teaspoon dried oregano
3 hard-boiled eggs, peeled, quartered 

Cook potatoes in boiling salted water until tender, about 30 minutes. Drain;
cool. Peel potatoes, cut into 1-inch pieces and place in bowl. Add oil; toss to
coat. Add cucumber, tomatoes, onion, olives, basil, and capers. Whisk vinegar
and oregano in bowl; mix into salad. Season with salt and pepper. Garnish with
eggs and serve. 

Bon Appétit
May 2002


[Previous Thread] [Return to BigSpud: The Potato Recipe Collection Menu][Next Thread]