Garden potato salad

         I love this potato salad, possibly the best one I've ever tasted, perhaps because it was my husband who made it for me years ago, it was his creation. It makes a wonderful meal or side dish, you must try it! The ingredients below are for 4 persons, as a side dish.

      - 4 potatoes
      - 2 carrots, sliced
      - 1 zucchini, cut in half then sliced
      - 1 eggplant
      - 1 tomato, sliced
      - 1 handful kalamata olives
      - 1 garlic clove, mashed
      - 1 lemon (its juice)
      - extra virgin olive oil
      - salt and pepper

       Boil the potatoes then cut them into cubes and place them in a bowl. In a pot of boiling water, blanch the carrots for about 5 minutes, until cooked but not mushy, drain, then run them under cold water, drain again and add to the salad. In a separate pot of boiling water add the sliced zucchini and boil a few minutes, check often as they boil fast. Drain and add to the salad carefully as they are very delicate. If using a fresh eggplant, cook it on the grill or in the oven, drain, peel and cut into strips and add to the salad. I had some frozen eggplant in the freezer so I added some of that. Add the olives and the tomato (when the rest of the ingredients have reached room temperature), then add the vinaigrette made from the lemon juice, e.v.o.o., salt, pepper and mashed garlic. Toss very gently and enjoy!

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