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This zesty and herbal take on potato salad incorporates fresh produce and herbs, some pantry staples, and our Greek-inspired Chios N27 blend.
1 1/2 pounds of new potatoes, scrubbed and cut into bite-sized pieces
1 medium sweet onion, peeled, quartered, and finely sliced
1/3 cup of chopped peperoncini peppers
1 Tbsp peperoncini brine
1 cup full-fat Greek yogurt or labneh
3 Tbsp mayonnaise
1 Tbsp lemon juice
1/2 cup chopped dill
1/2 cup chopped parsley leaves
Lightly salt a pot of water and add the potatoes, bring to a boil and then simmer until tender (about 15 minutes).
Meanwhile add the peperoncini and onion to a large bowl or sheet tray.
Meanwhile mix the brine, yogurt, Chios, mayonnaise, lemon juice, dill and parsley. Taste and adjust seasoning/acidity as you prefer. I often end up adding more brine or lemon depending on how sour the yogurt is.
When the potatoes are done drain them and add them to the peppers and onions, stirring well. This will lightly cook the onion pieces and reduce their sharpness.
When the potatoes have cooled, fold in the dressing. Serve right away, or keep, tightly sealed, for up to two days in the fridge.
Add a tablespoon of finely chopped preserved lemon to the salad.
• Vegan? Use a quality vegan mayonnaise, slightly increase the brine and lemon juice, and add some olive oil. Or use the ingredients above to make a tahini sauce, substituting tahini for mayonnaise and olive oil.
• Want to go lighter? Make a simple vinaigrette with olive oil, lemon juice, Chios, and brine. This can be added to much warmer potatoes as well if you prefer a warm salad.
• These flavors work great for roasted potatoes. As a shortcut you can par-cook the potatoes in the microwave for about 7 minutes instead of boiling. Toss with the onion, peppers, and some olive oil and roast at 350°F until crispy. Serve with the dressing.
Recipe and photo © Christian Leue
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