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.