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.