Sometimes I forget how much I love potatoes – even as a cold salad.
Through the fall and winter I cook a lot of potatoes so they’re always in mind. But come summer I don’t spend as much time in the kitchen and don’t turn on the oven nearly as much as during the colder months.
Then I go to the farmers’ market and see the fresh new potatoes; I’m reminded of all the ways to make potato salads.
This one really came together because of what I had in the fridge: olives, feta, red onion, parsley. Some cherry tomatoes on the counter. And, of course, the potatoes from the market.
Over the last few years I’ve really come to like parsley; I eat a lot of taboule now, and that’s basically parsley with some extras added.
So I used a lot of Italian/flat leaf parsley for this salad. Probably 1/2 a bunch, finely chopped. Around 10 olives, pitted and broken into 2 or 3 pieces, and a couple thin slices of red onion, cut in quarters.
There was a handful of cherry tomatoes in a dish on the counter, maybe a dozen, so I halved those and added them to a large salad bowl with the other ingredients. And some big crumbles of feta, of course, plus fresh black pepper.
I quartered the potatoes (there were around 8 medium ones, cleaned but not peeled) and boiled them in salted water until they were soft but not mushy, drained them, and dressed them (in the warm pot) with olive oil and white wine vinegar. After stirring everything together I put the dish on the table and that’s it. Warm potato salad with Mediterranean add-ins.
As I was eating the salad I was considering what else you could add:
- Sweet peppers – roasted or raw, but I think roasted would be better
- Grilled zucchini
- Chickpeas or beans – favs beans, white kidney beans
I mean, it’s salad, so you can add what you like!
Which is just what I did.