Mediterranean Potato Salad

 This recipe was forwarded on to us by CSA member and amazing rug weaver, Sara Hotchkiss (  She says it’s her favorite potato salad. 

4 to 6 medium-sized new potatoes
1 red bell pepper
1 green bell pepper
6 to 8 tablespoons olive oil
2 tablespoons red wine vinegar
1 small garlic clove, mashed
1 red onion, very finely sliced
1 cup diced cooked green beans
2 French cornichons, finely sliced, or 2 dill gherkins
1 7-ounce can tuna fish
2 tablespoons tiny capers
Freshly ground black pepper

2 tablespoons finely chopped fresh basil
Rolled filets of anchovies (I sometimes omit these)
Quartered tomatoes
Black olives

 1.  Cook the potatoes in their skins in plenty of salted water.

 2.  While they are cooking, place the peppers under the broiler until their skins are completely blistered and lightly charred.  Then run them under cold water and peel off the skin.  Cut the peppers in half and remove the seeds.  Cut the peppers into thin slices and reserve.

 3.  Drain the cooked potatoes.  Peel and slice while still hot. Place the slices in a serving bowl.

 4.  Combine the olive oil, vinegar and garlic and pour over the still-warm potatoes.

 5. Add the onion, peppers, green beans, sliced cornichons, broken-up tuna and capers to the bowl, then toss the salad lightly with two spoons.

 6.  Season the salad with salt and pepper.  Sprinkle with basil and garnish with anchovy filets, tomatoes and olives.

 7. Chill the salad for 1 hour.  Then bring back to room temperature before serving

– from “The Seasonal Kitchen” by Perla Meyers



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