Touch of Mediterranean Hot Potato Salad

"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."
 
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Ready In:
40mins
Ingredients:
11
Serves:
8
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ingredients

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directions

  • 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.
  • Chop onions and capsicum and garlic.
  • Add all to pan with olive oil and rosemary leaves.
  • Add tumeric and paprika.
  • Cook at medium heat in olive oil until browned but not burnt. You want the onions to caramelise. Add more oil if necessary.
  • When nearly cooked add lemon zest, salt and pepper to taste and stir through.
  • Optional: At this point you can add 1 tbsp white wine or verjuice to deglaze pan.
  • Just before adding onion mixture to hot potatoes, squeeze lemon juice over the top.
  • Decorate with a fresh sprig of rosemary or chopped parsley.

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RECIPE SUBMITTED BY

I'm a part time at home Mom with two beautiful girls aged 10 and 13, who take after their mother and love to cook also. I love trying out new recipes, especially those that are light, healthy and have lots of flavour. My passion in life is to help woman grow into their potential, which I do through mentoring in my local church. For fun I enjoy reading, mosaics, gardening and having coffee with friends. My pet peeves - political correctness and blame shifting.
 
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