Naxos Potato Salad with Tomatoes and Sardines
Everyone loves a great potato salad, and all the better if it’s a simple Greek recipe from the Aegean islands that calls for plenty of seasonal vegetables, great Greek extra virgin olive oil, and some Mediterranean-Diet friendly, omega-3-rich anchovies or sardines! This Greek salad recipe is from Naxos, the potato-cultivation center of Greece. Enjoy in good health.
- 1 1/2 pounds (680 g) waxy, preferably organic potatoes, scrubbed
- Sea salt
- 3 ripe but firm large tomatoes cored and cut into 6 wedges each, or three cups of teardrop or cherry tomatoes, whole or halved, as desired
- 2 large red onions halved and thinly sliced
- 1 medium cucumber peeled, halved lengthwise, seeded and thinly sliced
- 6 - 8 sardine or anchovy fillets rinsed
For the dressing:
- ½ cup (120 ml) extra-virgin Greek olive oil
- 2 to 3 tablespoons red wine vinegar or to taste
- 1 tablespoon chopped fresh oregano leaves
- Sea salt and freshly ground black pepper to taste
Place the potatoes in a large wide pot and add water to cover by 2 inches (5 cm). Bring to a boil.
Season generously with salt. Reduce the heat to low and simmer for 20 to 25 minutes, until the potatoes are fork-tender. Remove from the heat and gently drain the potatoes in a colander set in the sink. Rinse under cold running water until cool enough to handle, then cut into large chunks.
Transfer the potatoes to a large bowl. Add the tomatoes, onions, and cucumber. Toss gently to combine. Place the fish fillets on top.
Make the dressing by whisking together the olive oil, vinegar (use more or less to your liking), and oregano in a small bowl until well combined. Season to taste with salt and pepper.
When ready to serve, pour the dressing over the potato salad. Toss gently and transfer to a serving bowl or individual serving plates. Serve.