Light And Spicy Potato Salad

There are many versions of potato salad.  Growing up we always had them very lightly dressed. We did not use mayonnaise until the 70’s in our kitchen.  My Light And Spicy Potato salad used one of my gifts from @italyinabox.  The Grand’ Aroma hot pepper infused olive oil is receiving much love these days and it is perfect way to spice up this salad.  Visit  https://ziateresa.ca/  to get many quality Italian products delivered to your home.  

Origins of Potato Salad

This yummy salad originated in Germany and spread throughout Europe.  Called “Kartoffesalat” in Germany, like many recipes, it varies as you travel.  Some places add bacon and some beef broth, while others use olive oil as fat. The immigrants brought their recipes to the Americas and that is where the mayonnaise comes in.  Also, we found that in Germany, potato salad was usually served hot. Whatever way you choose to make it our serve it, this salad is a comfort food that makes its way to every table especially in the summer months.  

I hope you enjoy my version and also check out my roasted version at https://recipesatmytable.com/roasted-potato-salad/

Ingredients

•  6 medium potatoes, peeled and quartered
• 1 tsp salt
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons hot pepper infused olive oil
• 3 tbsp white wine vinegar
• 1/4 tsp sugar
• 1/2 tsp Dijon mustard
• 1/2 of a large cucumber, peeled, halved lengthwise, seeded, cubed
• 2 large plum tomatoes, quartered
• 1 onion, very thinly sliced
• 1/2 cup Kalamata, pitted, halved
• 1/4 cup diced feta
• 2 tablespoons drained capers ( chopped)
• 1/2 teaspoon dried oregano
• 2 hard-boiled eggs, peeled, quartered

Process

In a medium pot, place the potatoes and salt.  Bring to a boil and cook for 10 minutes or until fork tender.Drain them and let them cool. 

In a small bowl whisk together both oils, the vinegar, sugar and Dijon mustard.  Pour over the potatoes and set aside.  

Next slice the tomatoes, cucumber, onion, capers, feta and olives and toss them into the potatoes.  

Toss everything and lastly place the cut eggs on top.  For best results refrigerate. 

Present it beautifully on a platter.

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Light And Spicy Potato Salad

Author Renata Solski

Ingredients

• 6 medium potatoes peeled and quartered
• 1 tsp salt
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons hot pepper infused olive oil
• 3 tbsp white wine vinegar
• 1/4 tsp sugar
• 1/2 tsp Dijon mustard
• 1/2 of a large cucumber peeled, halved lengthwise, seeded, cubed
• 2 large plum tomatoes quartered
• 1 onion very thinly sliced
• 1/2 cup Kalamata pitted, halved
• 1/4 cup diced feta
• 2 tablespoons drained capers chopped
• 1/2 teaspoon dried oregano
• 2 hard-boiled eggs peeled, quartered

Instructions

1. In a medium pot, place the potatoes and salt. Bring to a boil and cook for 10 minutes or until fork tender.
2. Drain them and let them cool.
3. In a small bowl whisk together both oils, the vinegar, sugar and Dijon mustard. Pour over the potatoes and set aside.
4. Next slice the tomatoes, cucumber, onion, capers, feta and olives and toss them into the potatoes. Toss everything and lastly place the cut eggs on top. For best results refrigerate.