Faintly Greek Potato SaladFrom notyourmomma 8 years ago
- 8 russet potatoes, peeled and left in large pieces shopping list
- 1/3 cup of apple cider vinegar (I don't use red wine vinegar because it turns the potatoes pink-if I had white wine vinegar, I might use it) shopping list
- 1 tsp of chervil shopping list
- 1 tsp of dried basil shopping list
- 1 tsp of cracked black pepper shopping list
- 3/4 tsp of salt shopping list
- 1/2 tsp of oregano-if I had it shopping list
- 1/4 tsp of celery salt shopping list
- 1 bunch of green onions diced shopping list
- 1/4 cup of drained capers shopping list
- 2/3 cup of sour cream shopping list
- 3 to 4 tbsp of heavy cream if needed shopping list
How to make it
- In a large pot of cold salted water, bring the potatoes to a boil until just knife tender.
- Drain immediately.
- Leave in the pot and douse with the white vinegar and
- shake in the seasonings up to the onions.
- Cover and let cool enough to handle.
- The potatoes will absorb the vinegar.
- Slice into 3/4 inch chunks.
- Taste a potato, does it taste tart? If not, splash in more vinegar.
- Mix the caper and onions with the sour cream.
- Fold into potatoes gently, try not to break up the chunks too much.
- If at serving time the potatoes seem too dry, add a spoonful or two of cream. In a pinch I've used milk.
- Great on a bed of chopped fresh green romaine, surrounded with slivers of green peppers, black olives, tomatoes, sweet white onion rings, feta cheese, sliced beets, poached shrimp and anchovy fillets.
- The Louis Papppas Greek Salad of my dreams.
- We ARE lazy and just eat the potato salad.
The Cooknotyourmomma South St. Petersburg, FL
The Rating4 people
very lovely potato sald. Love the herbs in it!midgelet in Eastern loved it
This sounds great. I try to keep white and apple cider vinegar, at all times, so I can try it with either one.bluewaterandsand in GAFFNEY loved it
Thanks!! This sounds wonderful!pleclare in Framingham loved it