This potato salad recipe follows the strictures of the Mediterranean diet and its focus on whole foods and lean proteins. It’s a potluck favorite, adapted from “The Mediterranean Dish” website, with some new flavors added.
When selecting potatoes, note that red potatoes tend to hold shape better; yellow potatoes soak up more dressing. Choose accordingly, or make a mix.
Mediterranean-ish Potato Salad
Ingredients:
• 1 1/2 pounds small yellow or red potatoes
• 1/4 cup chopped chives
• 1/4 cup chopped dill
• 1/4 cup sliced pickled peppers (spiciness is up to you)
• 2 tablespoons capers
Ingredients for Dijon vinaigrette:
• 1/3 cup extra virgin olive oil
• 2 tablespoons champagne vinegar
• 2 teaspoons Dijon mustard
• 3/4 teaspoon ground sumac (substitute lemon zest or ground coriander)
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground
coriander, plus a pinch more,
to taste
Directions:
Wash potatoes and dry well. Slice potatoes thinly (use a mandolin if you have one).
Place potatoes in a pot of salted water (potatoes should be covered by 1 inch). Bring to boil, then reduce heat and simmer 6 minutes, or until tender when pierced with a fork.
Meanwhile, make vinaigrette: Combine ingredients in a small bowl and whisk until well-combined.
Drain potatoes well and place in a large bowl. Toss immediately with dressing. Go easy so potatoes don’t break. Add herbs, peppers and capers; toss gently. Let sit an hour before serving to allow flavors to develop. Serve at room temperature.
Serves 8.
Approximate nutritional information, per serving: 150 calories, 9 g fat, 1.5 g saturated fat, 0 mg cholesterol, 150 mg sodium, 15 g carbohydrate, 2 g fiber, 1 g sugar, 2 g protein. Nutritional analysis provided by Joannie Dobbs, Ph.D., C.N.S.
The Buddhist Tzu Chi Foundation is an international nonprofit with a local office in Kaimuki. Its mission of community service includes the promotion of a healthy vegetarian lifestyle. To learn more, visit facebook.com/hawaiitzuchi or call 808-737-8885.
