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Touch of Mediterranean Hot Potato Salad

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“I have totally gone off your basic boiled or mashed potato, so have been experimenting with flavours. Usually I make the Egyptian Style Potato Salad I got off Zaar, which everyone likes, but decided to try it with a different flavour track and this is what I came up with. The onion part of the dish can be prepared before hand and reheated just before putting over hot potatoes. I have had this reheated the next day and it still tastes great. You could use smoked paprika for a slightly different taste.”

Ingredients Nutrition


  1. Peel potatoes or if new potatoes or scrubbed you can leave the skins on. Boil til just cooked and set aside. Keep potatoes hot or reheat.
  2. Chop onions and capsicum and garlic.
  3. Add all to pan with olive oil and rosemary leaves.
  4. Add tumeric and paprika.
  5. Cook at medium heat in olive oil until browned but not burnt. You want the onions to caramelise. Add more oil if necessary.
  6. When nearly cooked add lemon zest, salt and pepper to taste and stir through.
  7. Optional: At this point you can add 1 tbsp white wine or verjuice to deglaze pan.
  8. Just before adding onion mixture to hot potatoes, squeeze lemon juice over the top.
  9. Decorate with a fresh sprig of rosemary or chopped parsley.

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