This basic salad is easily varied and can be turned into a main-course salad with the addition of chickpeas, feta cheese, hard-boiled eggs or canned tuna. You can also add other vegetables, such as quartered artichoke hearts or steamed green beans, and herbs such as chopped dill, parsley, or dried oregano.
- Measuring cup, measuring spoons
- Salad bowl, salad spoons
- Cutting board, cutting knife
- Medium pot with lid
- Sieve or colander
- Kettle for boiling water
- Small heat-proof bowl
- 1/3 cup firmly-packed sun-dried tomatoes (not packed in oil)
- boiling water
- about 1 1/2 pounds new potatoes (to give 5 cups when cubed)
- 3/4 cup finely-chopped green onions
- 2 tablespoons fresh lemon juice
- 1/2 tsp ground cumin
- 1/4 cup extra virgin olive oil
- salt and freshly-ground pepper, to taste
- In a small heat-proof bowl, cover the sun-dried tomatoes with boiling water and set aside to soften.
- Cut the potatoes into 1 inch cubes (you should have about 5 cups). Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 6-8 minutes. Don’t let them get too soft, or your potato salad will be mushy! Drain thoroughly.
- Whisk cumin, lemon juice, salt, pepper, and olive oil together in a large salad bowl. Drain the sun-dried tomatoes and gently squeeze them to remove excess moisture. Finely chop the tomatoes and add them to the bowl. Add chopped green onions and drained potatoes and toss gently.
- You can serve this salad warm, or at room temperature. If it has been refrigerated, give it 15 minutes at room temperature before serving.
Recipe adapted from Moosewood Restaurant Cooks at Home (1994)
We turned our salad into a main-dish salad by adding crumbled feta, parboiled green beans, chopped dill & parsley. We served it with rustic hummus.