Simple recipe for Red Potato Salad, topped with a spiced dressing
6 medium size Red Potatoes (more if the potatoes are small), boiled and diced
2 Celery stalks, diced
1/2 Red Onion, diced
3 Green Onions, chopped
3 (or more) Red sweet peppers
Salt to taste (a few pinches)
Juice of 1 1/2-2 Lemons
1/4 cup Olive Oil
1/8 teaspoon Allspice
1/8 teaspoon Paprika
Kosher salt to taste
Pinch of Paprika
Wash your potatoes, place them in the large pot and add 1 tbsp. of salt and enough water to cover them completely. Cook/Boil between 25 and 40 minutes, depending on the size of the potatoes. Pierce the potato with a fork or a knife to see if it’s done. It’s supposed to be cooked but not overcooked or mushy. Let them cool down in chilled-cold water. I like to use 2 potatoes per person.
Then, take a steak knife and pull the skin away from the potatoes. The skin should come off really easy. When you peel all the potatoes, wash them under the cold water, and let them cool down completely.
The potatoes should be tender and easy to cut, but not too mushy. You can cube or slice the potatoes, however you like. Personally, I like a bite size chunks. Then chop, slice, and dice the rest of the vegetables.
Dressing: Mix together, juice of one and a half to two lemons, 1/8 teaspoon of allspice, 1/8 teaspoon of paprika, and add Kosher salt to taste.
Meanwhile, I seasoned my potatoes to taste – a couple of pinches. Add the rest of the vegetables on the potatoes. Toss lightly, trying not to break the potatoes, then pour on the dressing.
Toss again to coat, and garnish with Italian flat leaf parsley and a few pinches of paprika.
Add the veggies of your choice.
If you can’t find red jacket potatoes, use regular.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.