Ikarian Potato Salad, Jazzed Up
Here's a jazzed up version of a rustic Ikarian potato salad. Island cooks typically mix warm potatoes with everything else: cucumbers, onions, fresh oregano, and, in this version, sun-dried tomatoes. A delicious array of regional Greek olive oils and other Greek ingredients are available at my online store here.
- 4 large boiling potatoes scrubbed but unpeeled, cut into 1/4-inch / 7.5 mm rounds
- 1 large red onion halved and sliced thin
- 1 large hothouse cucumber sliced into 1/8-inch rounds
- 1 garlic clove minced
- 6 - 8 sun-dried tomatoes in olive oil drained and chopped
- Salt and pepper to taste
- 1/3 cup extra virgin Greek olive oil
- 6 tablespoons crumbled Greek feta
- 3 tablespoons fresh chopped oregano leaves
- Bring the potato slices to a boil over medium heat in a large pot of cold, salted water. Reduce to a simmer and cook until fork tender but firm, about 15 to 20 minutes. Remove and drain.
- While the potatoes are boiling, slice the onion and cut the cucumber into thin rounds. Rough-chop the sun-dried tomatoes.
- In a large serving bowl, toss the potatoes, onion, garlic, cucumber, sun-dried tomatoes, salt, pepper, olive oil, and lemon zest. Add the crumbled feta and oregano, toss gently and serve.