Fingerling potato salad with black olives

By Christine Cushing
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The flavour combinations for potato salad are virtually endless but this Mediterranean version is perfect for al fresco dining as it doesn’t have to be refrigerated.

SERVES
6
TOTAL TIME

Ingredients

  • 900 grams fingerling or red new potatoes, cut into quarters
  • Juice of 1/2 a lemon
  • 2 anchovies, finely chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon ground sumac
  • 1/3 cup good-quality extra-virgin olive oil
  • 1/4 cup pitted kalamata olives
  • 1 red onion, finely sliced
  • Freshly chopped parsley, to taste
  • Kosher salt and freshly cracked black pepper

Directions

  1. In a medium pot, cover potatoes with enough cold, salted water to cover by two centimeters. Bring to a boil and reduce heat to simmer for about 15-20 minutes or until tender.
  2. Meanwhile, in a small bowl, combine the remaining ingredients, except olives, onion and parsley. Whisk to combine. Pour this mixture over drained, but still warm, potatoes and toss to combine. Add the olives, red onion and parsley. Season with salt and freshly cracked black pepper.
  3. Toss to thoroughly blend and serve.

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