Eastern Mediterranean Potato Salad Recipes

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• In a large bowl, combine the potatoes, green peppers, cucumbers, red onion and cheese.
• Whisk together the lemon juice, salad dressing, salt and pepper. Pour over salad and toss to coat. Serve with pita bread wedges if desired.

Steps:

• Place potatoes in a large saucepan; add water to cover. Add 1 teaspoon salt. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain and place in a large bowl., In a small bowl, whisk olive oil, lemon juice, remaining salt, pepper and red pepper flakes until blended. Spoon over potato mixture; toss to coat. Refrigerate, covered, until chilled, about 1 hour. Just before serving, add sweet red pepper, onion, olives and bacon to potatoes. Sprinkle with feta and basil.

Steps:

• Cut any large potatoes in half to speed up the cooking.
• Put the potatoes in a large saucepan, completely cover with water and add salt.
• Bring to a boil.
• Cover and simmer over medium-low heat until a knife can pierce the center of the largest potato easily and the potato falls from the knife when lifted, about 25 minutes.
• Meanwhile prepare the dressing: In a small bowl whisk 2 tablespoons lemon juice with a pinch of salt, pepper, and cayenne pepper.
• Add 3 tablespoons olive oil and whisk again.
• Drain the potatoes in a colander, rinse them briefly and leave just until cool enough to handle.
• Peel them if you like, and cut them into 1 inch cubes.
• Put them in a large bowl and add the onions, 3 tablespoons of dressing and a sprinkling of salt and pepper.
• With a rubber spatula, fold together gently but thoroughly.
• Let potatoes cool to room temperature.
• Dice the tomatoes to add them to the salad, or cut them in thick wedges to use as garnish.
• Whisk the remaining dressing, pour it over the potatoes and fold it in.
• Add the parsley, capers, half the olives and the diced tomatoes to the potatoes and fold together lightly.
• Taste, adjust seasoning, and add more lemon juice and olive oil if needed.
• Garnish with the remaining olives and with the tomatoes, if you've cut them in wedges.
• Serve at room temperature.

Steps:

• Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
• In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.

Steps:

• Heat the oil in a saucepan, add the onion and cook for 5-10 mins until soft. Add the garlic and oregano and cook for 1 min. Add the tomatoes and peppers, season well and simmer gently for 10 mins.
• Meanwhile, cook the potatoes in a pan of boiling salted water for 10-15 mins until tender. Drain well, mix with the sauce and serve warm, sprinkled with olives and basil.

Steps:

• Heat grill or oven to 450 degrees. Roast peppers on grill or over gas flame until charred on all sides. Place in a bowl, and cover with plastic wrap until cool enough to handle. Remove skin by rubbing with a paper towel. Remove seeds and stem, cut pepper into 1/4-inch-thick strips, and set aside.
• In a bowl, combine potatoes, 2 tablespoons olive oil, and 1/2 teaspoon salt. Grill potatoes until browned on both sides and tender, or roast on a baking tray in oven until nicely browned, about 40 minutes, turning halfway through cooking time.
• Make the dressing: Finely chop anchovy fillets, and place in a medium bowl. Add vinegar, remaining 1/2 teaspoon salt, and pepper; whisk to combine. Slowly whisk in remaining 1/4 cup olive oil.
• Combine potatoes, roasted red peppers, capers, olives, parsley, and dressing in a bowl, and toss to combine. Serve warm or at room temperature.

Steps:

• In a large pot, put the potatoes and cover with cold water; salt and bring to a boil.
• Cook potatoes for 10-12 min or until fork tender.
• Cool and quarter, or cut into 8 pieces depending on size.
• Meanwhile, in another large bowl, stir together the green onions, garlic, olive oil, lemon juice, ground cumin, salt, black pepper, allspice, and coriander.
• Add the potatoes, parsley, and tomatoes; toss well to coat.

Steps:

• Place potatoes in a 3-qt. microwave-safe dish; add water. Cover and microwave on high for 10-15 minutes or until tender, stirring once. Drain; rinse in cold water., In a large bowl, combine the potatoes, onion, olives, tomatoes, parsley, pine nuts, salt and pepper. Drizzle with dressing; toss to coat. , Let stand at room temperature for 1 hour before serving. Sprinkle with feta cheese. Refrigerate leftovers.