Our potatoes …
I must admit how fortunate we are… We grow our own potatoes in Paros and it makes a huge difference … They grow in a sandy-clay like soil with a lot of care and love…Every season Fanis grows different variety.
When potatoes are still warm, coat them with the fresh cool dressing and allow them some time to infuse the juices and aromas…
Warm Potato Salad
900 g potatoes
sea salt, to taste
4 green onions; fresh, trimmed and chopped (small pieces)
freshly ground black pepper, to taste
1 garlic clove, crushed
1 teaspoon rock salt
4 tablespoon lemon juice
1 lemon zest
1 teaspoon grain mustard
2 tablespoon parsley leaves, chopped
2 sprigs fresh mint, chopped
2 tablespoons capers
6 tablespoon virgin olive oil
1. For the potatoes: Place the potatoes in a saucepan with just enough boiling water to cover them. Add salt. Lower the temperature and simmer, about 15 to 20 minutes.
2. For the vinaigrette: In a bowl, mix the garlic and rock salt together to form a paste, then gradually whisk in the remainder of the dressing’s ingredients.
3. When the potatoes are cooked, drain in a colander and transfer to a serving-bowl.
4. While the potatoes are still hot, pour the dressing over them and toss gently, taking care not to break the potatoes. Scatter the chopped spring onions over the top. Finish with a nice grinding of pepper.
Serves 4 to 6 as a side dish