13 Feb 2010

Quick & Dirty: Greek Potato Salad

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Being a quick & dirty recipe for everyday use, I’ll let it speak for itself. Here’s how you make it:

Greek Potato Salad (~main course for 2, side dish for 4 people)

  • 15-20 small, preferably new potatoes
  • 1 large bay-leaf
  • 1/2 tsp salt
  • 2 red/yellow peppers
  • 1 big handful of rocket salad
  • 125 grams of good feta cheese (try the goat milk kind)
  • 100 grams of banged and pitted kalamata olives
  • 1/3 cucmber and/or a whole ripe avocado, diced or sliced
  • 1/2 finely sliced red onion
  • Olive oil
  • Balsamic vinegar
  • Salt & pepper for seasoning
  1. Clean the potatoes and leave the skin on. Put them in a small saucepan and add water until it covers the potatoes. Add the salt and the bay-leaf and turn on the heat. When the water is boiling, leave it on for five minutes. Then take the saucepan off of the heat and leave the potatoes to finish cooking in the water for another 15 mins. I learnt this method of potato cooking from the infamous Price brothers, who have a fantastic high- cholesterol cooking show on Danish television. It’s one of two things you actually have to cook in this salad recipe so you have plenty of time to make that  little extra effort. The potatoes turn out much more flavourful and firm that way.
  2. While the potatoes are resting in the hot water, start preparing the peppers. They need to be cooked and peeled, so the taste is enhanced and sweetened. Some people like to boil them first or cook them on a gas flame (Jamie Oliver if I remember correctly) and then leave them in a plastic bag, but I prefer to fry them because that way you both get the fried flavour and can cook several at a time. Heat some cooking oil (not olive here – it doesn’t turn hot enough) in a frying pan, using a fork or a pin, pick holes into the surface all over the two peppers to make sure they won’t burst in your face when heated. Then fry them both in the pan on medium-high heat, turning them regularly and pressing them down onto the surface if necessary where they are uneven. When they both have that transparent colour and they have turned soft, take them off the heat an put them in a plastic bag. Seal it tighly and leave it for 15-20  mins and then start peeling the thin outer skin off. It might not come off completely, but as long as the flesh is soft and most of the skin is gone, they’re fine. Remove the seeds and the centre of the peppers and cut them into thin slices.
  3. Take a large dish and arrange the de-watered but still hot potatoes with the pepper slices, the rocket leaves, the feta cheese (though the feta cheese here looks like the disgraceful imitation of feta cheese called “salattern” (~salad dice), I usually try to avoid that by crumbling the cheese instead of cutting it), the banged and pitted olives, the cucumber/avocado and the red onion. Pour a bit of olive oil and some balsamic vinegar over it, season it with salt and pepper and mix it with your hands.
  4. Serve with a cold beer and some oven fresh bread.

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