Greek-style potato salad
I make this Greek-style potato salad regularly for picnics, parties and BBQs. The original recipe is from Jamie but I’ve made it even more simple by using pitted olives. Sometimes I use mint, instead of coriander, or the combination of both. It’s a wonderful, easy side-dish that goes so well with grilled/barbecued fish and meat.
Ingredients
Method
- Scrub and rinse the potatoes , then put them in a pan of lightly salted cold water. Bring to the boil then simmer for 10-15 minutes until tender. Drain and transfer them into a large bowl, then cut them into bite-size chunks. Add the lemon juice and drizzle a little extra virgin olive oil over them, and toss well.
- Heat the olive oil in a frying pan over a medium heat. Add the olives and the capers and fry for 2 to 3 minutes until crisp.
- Meanwhile, finely slice the spring onions. Add these to the salad together with the olives&capers. Scatter over the coriander and toss.
- Taste, season with salt &pepper if needed (be careful with the salt, the capers are very salty)!