Laura
Arnold
Lara M
Sara Dobson
CibbuanoGreek boiled potato salad
October 28th 2006 00:08
Boiled potato salad
Did you know that the only difference between green olives and black olives is ripeness? Unripe olives are green and fully ripe olives are black! Olives are cured or pickled before eating, using a variety of methods including oil-cured, water-cured, brine-cured, dry-cured, and lye-cured. The longer the olive is permitted to ferment in its own brine, the less bitter and more intricate its flavor will become. Amazing isn’t it? But this leads me to ask, when you see the generic version of olives in your supermarket that says “black olives”, why does it not tell you the variety? Who knows what’s really inside!? Surely it isn’t THAT hard to put a variety on the front. Or maybe that’s the reason they are less expensive? Because they save the money on the detail of the label! You can really use any variety of olive in this salad, however I prefer kalamata olives. They are a Greek black olive with a deep purple colour and a rich and fruity flavor. Very delicious and not too strong!
Boiled potato salad
Ingredients: 1 red onion very thinly sliced, 1 tsp sea salt, 5 medium-sized potatoes, 3 tbsp drained baby capers, ½ cup chopped continental parsley, juice of 1 lemon, 100g kalamata olives (black olives), ½ cup (125 mL) extra virgin olive oil, salt and pepper
Steps: Place the sliced onion in a small bowl and cover with cold water and salt. Leave for 30 minutes or so (while you prepare the potatoes). It is important to soak the onion to give it a softer taste.
Scrub the potatoes and boil in salted water for about 20-25 minutes until they are cooked but not falling apart. Drain well, peel, then cut them into chunks the size you would like to see in you salad.
Rinse the onion and drain well. Pat dry with kitchen paper if necessary. Add the potato to the remaining ingredients. Mix through gently and serve warm or at room temperature.
If you do make it in advance the potatoes may soak up some of the oil as they cool, so save a little oil and add it closer to serving time if needed.
Serves 4
Tip! Potatoes are easier to peel when they are still warm after cooking.
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