Faintly Greek Potato Salad |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Our favorite potato salad. Complete heresay as a southern gal. I prefer the tart sourcream flavor and the greek seasonings over the mustard or mayo version of my youth. NO pickles no eggs. For shame. Ingredients:
8 russet potatoes, peeled and left in large pieces |
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) |
1 tsp of chervil |
1 tsp of dried basil |
1 tsp of cracked black pepper |
3/4 tsp of salt |
1/2 tsp of oregano-if i had it |
1/4 tsp of celery salt |
1 bunch of green onions diced |
1/4 cup of drained capers |
2/3 cup of sour cream |
3 to 4 tbsp of heavy cream if needed |
Directions:
1. In a large pot of cold salted water, bring the potatoes to a boil until just knife tender.
2. Drain immediately.
3. Leave in the pot and douse with the white vinegar and
4. shake in the seasonings up to the onions.
5. Cover and let cool enough to handle.
6. The potatoes will absorb the vinegar.
7. Slice into 3/4 inch chunks.
8. Taste a potato, does it taste tart? If not, splash in more vinegar.
9. Mix the caper and onions with the sour cream.
10. Fold into potatoes gently, try not to break up the chunks too much.
11. Refrigerate.
12. If at serving time the potatoes seem too dry, add a spoonful or two of cream. In a pinch I've used milk.
13. 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.
14. The Louis Papppas Greek Salad of my dreams.
15. We ARE lazy and just eat the potato salad.
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