photo: Debra Stark

I always share a potato salad recipe in summertime because I love potatoes, and potato salad says “summer has arrived!” Even in 2020 with the coronavirus. Like all my potato salads, this one is doused with rich, golden or green extra virgin olive oil, not mayo.

Made this way, this salad keeps for days. Refrigerate, of course, but bring to room temp to enjoy.

Serves 4

4 medium Yukon Gold potatoes4 medium red or purple potatoes
1.5 C artichoke hearts, sliced*2 C thinly sliced cabbage
1 C pitted black Niçoise olives1 C thinly sliced onion
1 C chopped dill weed1 C chopped flat parsley
1/2 C extra virgin olive oil*3 Tbsp red wine vinegar*
2 cloves garlic, smashed2 tsp unrefined dark salt
1 tsp black pepper

*I love the artichoke hearts preserved in extra virgin olive oil by the Tunisian brand Les Moulins Mahjoub. If you use a brand preserved in brine instead of olive oil (don’t! but if you do…), you may want to increase the added olive oil, and decrease the added vinegar.

Place all ingredients except potatoes in large bowl, and mix well. Use your serving dish as the mixing bowl — it’ll be one less dish to clean.

Scrub potatoes, but do not peel, and put whole in a pot with water to cover. Slowly bring to a boil, turn down heat, cover, and simmer 10-15 minutes, until tender when poked with a knife. Time depends upon size of potatoes. Drain. Let potatoes cool until they are just warm.

Dice warm potatoes into mixing/serving bow. Toss everything together. Taste, adjust seasonings. There’s so much in here you won’t need to garnish. But if you want to, there are umpteen ways. Think cherry tomatoes, goat or feta cheese, salami rounds, hard-boiled egg, tuna ventresca, Fakin’ Bacon crumbles, avocado…