potato salad with olive oil bottles

Mom always used extra virgin olive oil and garlic in her potato salads.  The best!  No mayo…  Yes, take on a picnic.  Serve with whatever you have on the grill.  This is summer heaven!

[Editor’s note about ingredients.  You can use the brands you want, of course.  If you’ve got a good olive oil at home, use it.  Ditto for capers and feta.  But I think this salad sings in no small part because Debra uses the Les Moulins Mahjob dried cured capers, the Olympiana Greek feta in brine, and the Spartan olive oil.  The olive oil is peppery and nice, the feta is authentic as you please, and the capers really are a revelation compared to your standard cured-in-vinegar variety].

Serves 4 to 6

6 medium red-skin potatoes 3/4 C chopped onion or sliced scallions
4 hard-boiled eggs peeled & quartered 1 C crumbled feta or goat cheese
1/2 C finely chopped fresh dill* 1 1/4  C pitted Nicoise olives**
1/2 C extra virgin olive oil 2 large garlic cloves, pressed or minced
2 Tbsp capers 3 Tbsp red wine vinegar
1 tsp good salt 1 tsp ground black pepper

Scrub potatoes, but leave the skin on.  You can do this when you buy organic!  Put them in a pot with water and simmer, covered, until tender, about 20 minutes.  Drain, cool until you can hold, and cut into bite-size pieces.

In bowl, toss potatoes with extra virgin olive oil and garlic.  (Make sure you use authentic, real extra virgin olive oil, and we have many.  One of my favorites is Spartan, from Greece.)  Cool potatoes to room temp.  Then add onion/scallions, feta/goat cheese.  Drizzle with vinegar.  Add remaining ingredients, reserving 1/4 cup olives.  Toss gently.  Allow mom’s potato salad to sit for an hour.  Garnish with remaining olives and have a party!

This salad keeps for several days in the frig but bring to room temp before eating.

*If you don’t have fresh dill, dried dill weed works, but use more.

**You can find pitted Nicoise olives in our refrigerated produce case.