Greek Potato Salad
The variety of potato salads found across Greece proves the popularity of this dish. In many versions, potatoes are tossed with a red wine vinaigrette, as they are here. The potatoes soak up the dressing and the salad is served warm. The addition of capers, coriander, parsley and lemon zest gives the salad a pleasantly citrusy, salty flavor.
- 1 1/2 lb. small red potatoes
- 1 Tbs. capers, preferably salt-packed
- 2 Tbs. red wine vinegar
- 1 tsp. ground coriander
- 2 Tbs. extra-virgin olive oil
- Sea salt and freshly ground pepper, to taste
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 1 tsp. grated lemon zest
Place the potatoes in a large saucepan with cold water to cover by 2 inches and bring to a boil over medium-high heat. Reduce the heat to medium and cook until the potatoes are tender when pierced with the tip of a knife, 20 to 25 minutes. Drain the potatoes and, when they are cool enough to handle, cut them in half. Transfer to a serving bowl.
Meanwhile, if using salt-packed capers, place in a small bowl with cold water to cover and soak for 20 minutes. Drain, rinse well and drain again, then pat dry on paper towels. If using vinegar-packed capers, rinse under cold running water, drain and pat dry. Coarsely chop the capers.
In a small bowl, whisk together the vinegar, coriander and olive oil. Season with salt and pepper. Pour the dressing over the warm potatoes. Scatter the capers, parsley and lemon zest over the top. Using a fork, toss until the warm potatoes are evenly coated with the dressing. Set the salad aside for 20 minutes to let the potatoes soak up the dressing, then serve. Serves 4 to 6.
Adapted from Williams-Sonoma Essentials of Mediterranean Cooking, by Charity Ferreira, Dana Jacobi & Carolyn Miller (Oxmoor House, 2008).