Mediterranean Potato Salad
I really love my mother’s potato salad. But, you know, it’s kind of the Kraft Kitchen potato salad of my youth (and hey, that’s no slam whatsoever against the Kitchens at Kraft – heck, it’s the food I was brought up on, after all!).
Anyhoo, one summer day a few years ago, I was planning a barbeque party and wanted to make potato salad, but really wanted to produce something interesting and original for my guests, and this is what I came up with. I think it rocks and my guests (and husband – no, he’s not just being kind) have always loved it! Try it for one of your long weekend barbeques this summer…!
- 2 lb bag baby red or white potatoes, halved or quartered, depending on size, skin on, blemishes removed
- Couple of pinches of salt
- shallots, finely chopped, about ¼ cup
- 1 large fennel (anise) bulb, coarsely chopped
- 1 cup sun-dried black olives, pitted, rinsed, and coarsely chopped
- ¼ - ½ cup mayonnaise (i.e., not Miracle Whip – sorry, Kraft!), depending on your taste
- ½ teaspoon sea salt
- ½ tbsp freshly ground black pepper
- 2 tbsp fennel fronds, finely chopped, for garnish
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Foodies Across Borders is a place where friends who live a long way apart share our thoughts and ideas on cooking, entertaining and eating out. We review restaurants and babble on about current trends in cooking. Here in the FAB test kitchens, we review recipes and the odd product here & there.
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