Salade grecque de pommes de terre

Ingrédients

• 1 kilogram (2.2 pounds) potatoes
• 50 grams (4 medium) spring onions (minced)
• 70 grams (1/2 medium) red onion (minced)
• 3-4 tablespoons fresh parsley (finely chopped)
• 2 tablespoons fresh dill (minced or 1 tablespoon mint)
• 2 tablespoons baby capers
• salt and ground pepper
• Kalamata olives (to serve with)
• 6 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh lemon juice
• 1/4 lemon zested
• 2 garlic cloves (2 x times pressed or grated on the finer scale of a hand grater or a zester)

Préparation

1. 1

   --- Prepare The Potatoes: ---

2. 2

   Scrub the skins of the potatoes to remove all dirt. Do this using a dish sponge under running tap water. If you prefer you can peel the potatoes.

3. 3

   Boil in a cooking pot with plenty of salted water until tender when you prick with a knife but without letting them reach the point where they fall apart. Another way to cook the potatoes is to bake them as mentioned in the text above.

4. 4

   Cool the potatoes at room temperature and then refrigerate for 2-3 hours.

5. 5

   Skin (optional) and dice the potatoes into about 2 cm (¾ to 1-inch) squares. Add to a salad bowl.

6. 6

   --- For The Vinaigrette: ---

7. 7

   Mix all of the ingredients for the vinaigrette with a whisk and pour over the potatoes. Season with salt and pepper.

8. 8

   --- Finish Off: ---

9. 9

   Add all of the remaining ingredients (capers, red onion, spring onion, dill, parsley) and stir well.

10. 10

    Marinate (optional). Let the salad marinate in the fridge for 2-3 hours for the flavors to blend nicely together or you can serve as is.

11. 11

    Serve with Kalamata olives on top and extra olive oil if you like.