Mediterranean Potato Salad

Nice change of pace potato salad. As soon as I saw "capers" I was in. I reduced the mayo and added sour cream, maybe a couple of tablespoons or so.

Mediterranean Potato Salad
Serves 6
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1 pound whole tiny new potatoes
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1 clove garlic, minced
1/4 teaspoon coarsely ground black pepper
1/4 cup pitted kalamata olives, coarsely chopped
2 tablespoons capers, drained
2 tablespoons green onion, chopped
1/2 small red onion, sliced and separated into rings
3 hard-boiled eggs, coarsely chopped

Put potatoes in a saucepan and cover with water. Add 1/2 teaspoon salt. Bring to boil, reduce heat and simmer, covered, for 30 minutes. Drain and cool. Cut potatoes into quarters and place in a bowl. In a small bowl, add the mayonnaise, lemon juice, garlic and pepper. Stir in the olives, capers, both onions and eggs. Add to the potatoes and toss. Chill for 4 hours.

 

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