The Potato

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John Reader is the author of Potato: A History of the Propitious Esculent.  

Mediterranean Potato Salad

From Cucina Fresca

1 1/2 lbs boiling potatoes, all about the same size
Coarse salt
2 medium firm ripe tomatoes
1/2 small red onion, peeled
1/4 cup pitted green olives, coarsely chopped
1 Tablespoon capers
1 small garlic clove, peeled adn minced fine
1/4 cup fruity olive oil
1/4 cup imported good quality white wine vinegar
Salt and freshly ground pepper to taste

Cook the potatoes in boiling salted water in a medium pot until tender but firm, about 15 minutes.  Cooking time will vary according to the size of the potatoes. Drain.  Return the potatoes to the pot and toss over high heat to evaporate any remaining moisture.  Set aside to cool.  When cool enough to handle, peel with a paring knife, removing any bruised or discolored areas.  Cut into roughly 1-inch dice, keeping them irregular in size.  Core the tomatoes and cut into chunks about the same size as the potatoes.  Cut the red onion into slices about 1/8 inch thick.  Combine the potatoes, tomatoes, red onion, olives, capers and garlic in a large bowl.  Add the olive oil, vinegar, salt and pepper.  Toss gently to mix.  Adjust the seasonings and serve.  


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