Recipe #5376
Mediterranean potato salad
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 45 min |
4
servings
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 12 petite boiling potatoes, washed
- 1/4 cup (60 mL) olive oil*
- 2 Tbsp. (30 mL) fresh lemon juice
- 1/2 tsp. (2 mL) anchovy paste
- 1 Tbsp. (15 mL) capers*, drained
- 1 garlic clove, crushed
- 1/2 cup (125 mL) Kalamata olives, pitted and chopped
- 4 green onions, sliced
- 3 medium tomatoes, cut into wedges
- 5 tsp. (25 mL) chopped fennel fronds (optional)
- 4 oz. (100 g) goat cheese, crumbled
- Basil leaves to taste
Preparation
Add potatoes to a pot of salted water.
Bring to a boil, cover and cook over medium heat until tender.
Drain and set aside. Put oil, lemon juice, anchovy paste, capers and garlic in a screw-top jar and shake until blended.
Pour dressing into a large salad bowl.
Add olives, onions, tomatoes, fennel and potatoes.
Toss to coat vegetables.
Season with salt and pepper.
Top with crumbled goat cheese and basil leaves.
Suggestion
Origin: Mediterranean
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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