Potato Salad With Rock Samphire from The Mediterranean Cook Cookbook
By Meni Valle
A mouthwatering and easy to make salad recipe by Meni Valle from her latest cookbook "The Mediterranean Cook, A Year of Seasonal Eating".
This is a great salad to bring along to picnics and other outdoor gatherings, as it doesn’t contain any foods that will spoil in warmer weather, such as dairy or eggs. Pouring the olive oil onto the potatoes, while they are still hot, enhances their flavour, as they absorb the oil completely.
Serves 4
- 500 g (1 lb 2 oz) small waxy potatoes
- 100 g (3½ oz) rock samphire
- 1 tablespoon parsley leaves
- 50 g (1¾ oz) kalamata olives, pitted
- 60 ml (¼ cup) extra virgin olive oil, plus extra if needed
- salt and pepper, to taste
- lemon wedges, to serve
Method
Wash the potatoes well, leaving their skins on, then cut them in half and place in a large saucepan. Cover the potato with cold water, then bring to the boil and cook for 15–20 minutes, until a knife slips through easily.
Meanwhile, wash the samphire gently. Have a taste and if it is too salty for your liking, blanch it in a little hot water for 1 minute, then drain and rinse under cold water and pat dry with paper towel.
Place the samphire, parsley and olives in a serving bowl.
Drain the potato, then return it to the pan and add the olive oil, stirring until the potato absorbs the oil. Add a little more oil if the potato seems dry.
Add the potato to the samphire mixture and toss gently, then season well with salt and pepper. Serve with lemon wedges on the side for squeezing over.
If you loved this recipe then you'd love the following recipes from our Recipes Journal too:
OLIVE BREAD RECIPE - NO KNEAD ELIOPSOMO
Book credit: The Mediterranean Cook by Meni Valle, published by Smith Street Books.
Photography © Stephanie Stamatis and Hugh Davison
