Funky. Pretty. And a nice break from an everyday Potato Salad. This guy is full of just-tender steamed purple potatoes, fresh oregano, sliced Castelvetrano olives, feta cheese and super-easy to make pickled red onions. Let’s not forget the edible flowers if you happen to have any hanging around. Top it all off with a lemony, mustardy vinaigrette and you’re in business. How about we jump right on into the blog and get this party started?
Focusing on the salad itself for a minute, it’s really simple and quick to put together. It’s almost better to get the parts all taken care of the day before. You can even go so far as to assemble the whole thing, and just pour on the dressing right before serving. I know – looks aren’t everything, but ain’t he pretty?
You won’t believe how easy these pickled red onions are either. It takes about 10 minutes to put the whole works together, and they keep in the refrigerator for several days since they are, after all, a pickle now. Besides the salad, you can use on sandwiches and as a nice side to barbecued chicken. I like to add red peppercorns just because I think they look nice, but you can also use regular black ones with no problem.
Right before serving, lay everything out on a platter and get your dressing going. The one thing to look out for is that these potatoes are dressing soaker uppers, so I think it’s best to serve each portion up and dress it right there on the plate.
OK then. Enough said. Let’s dig in. Happy holiday week everyone! Thanks so much for reading our blog!! xoxoxox
OH! Almost forgot – if you’re looking for a more traditional style potato salad, just click this link and check out our Old Fashioned Potato Salad – either one’s winner.
- FOR THE SALAD:
- 5 pounds of purple potatoes steamed and sliced in half if small, in fourths if larger.
- ½ pound feta cheese, crumbled into large pieces
- 1 cup of Castelvetrano Olives, pitted and halved (or pitted and halved Kalamata olives if you prefer)
- ½ cup green onions, sliced on the bias
- ¼ cup fresh oregano leaves (or Italian parsley)
- 2-3 tablespoons fresh, edible flowers (optional)
- FOR THE PICKLED RED ONIONS
- 2 large red onions, peeled and cut into very thin slices & rings separated
- Teakettle full of boiling water
- ⅔ cup rice wine vinegar
- ⅔ cup cold water
- 1-2 teaspoons red peppercorns
- ¼ teaspoon salt
- FOR THE LEMON VINAIGRETTE
- I cup extra virgin olive oil
- 2 cloves garlic, minced
- Zest of one large lemon
- 3-6 tablespoons lemon juice (to your taste)
- 2-3 teaspoons Dijon mustard
- Salt and pepper to taste
- FOR THE POTATOES
- Steam potatoes over high heat until just tender when pricked with a sharp knife. Set aside to cool. When cool, peel (the peelings should slide right off), and cut into small, ¼ -1/2 inch cubes. Drizzle with just a little olive oil to keep moist. Season with salt and pepper to taste. Refrigerate until ready to use.
- FOR THE PICKLED RED ONIONS
- Place onion slices in a colander in the sink. Pour boiling water over the top to soften.
- Rinse with cold water, then place in a glass or other non-reactive bowl.
- Combine water and rice vinegar. Pour rice wine vinegar and cold water over the top (this should cover the onion slices).
- Gently stir in salt and pink peppercorns.
- Cover and refrigerate at least one hour before serving.
- When ready to serve, cut into 1-inch slices or whatever size you like best.
- FOR THE VINAIGRETTE
- In a small bowl, combine the garlic, lemon zest, lemon juice, and Dijon Mustard.
- Slowly whisk in the extra virgin olive oil, and keep whisking until emulsified.
- Salt and pepper to taste.
- TO ASSEMBLE:
- Place potatoes on an oval platter.
- Sprinkle green onion, feta cheese, pickled onions, olives, and fresh oregano over potatoes.
- Drizzle dressing over all. Top with edible flowers. Serve immediately.