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.
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
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.
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.
Toss to thoroughly blend and serve.
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