by Pierre S. Aoukar, MD
Posted: March 8
2 pounds red bliss potatoes (or any small variety you like)
2 medium tomatoes
1 medium red onion or sweet onion or 3 green onions
pinch of dried mint or handful of fresh chopped mint
handful of fresh chopped Italian parsley
sea salt to taste
crushed black pepper to taste
4 Tb. Fresh Lemon Vinaigrette, no garlic
1. Wash the potatoes and in a pot cover with water and add salt. Bring to a boil and cook until the potatoes are tender, but not mushy, 15 to 25 minutes. The potatoes should hold their shape completely, even when cut. When they are done cooking, run under cold water or place in an ice bath until cool. This is called shocking the vegetables and will stop the cooking. If you are using larger potatoes, you will have to skin them. Slice each potato into halves or quarters.
2. To the potatoes add the sliced onion or chopped green onion, sliced tomatoes, and the remainder of the ingredients. Add salt and pepper as desired. I find this salad is best eaten fresh. When onions and tomatoes sit around in a salad overnight, they both wilt and the onions become too fragrant.
Potato Salad, The Recipes of Dr. Aoukar