Potato salad with smoked herring
A traditional Greek potato salad from Messinia.
Servings: 4 people
Ingredients
- 3 pounds potatoes
- 1 tsp salt to add to the water when boiling the potatoes
- 5 ounces cherry tomatoes we used mini San Marzano tomatoes
- 2 tbsp finely chopped yellow onion or red onion
- 1 green onion, finely chopped
- 1 celery stalk, finely chopped
- 1/4 cup finely chopped dill
- 1/4 cup finely chopped flat leaf parsley
- 75 grams smoked herring, sliced into bite-size pieces
For the dressing
- 1/3 cup (80 mL) olive oil
- 1 tsp grated lemon zest
- 4 tbsp (60 mL) freshly squeezed lemon
- 1 tsp dry oregano
- 1/2 tsp black pepper, or to taste
- 1/2 tsp salt, or to taste
Instructions
For the salad
- Bring a large pot of water and 1 tsp of salt to a boil. While you are waiting for the water to boil wash your potatoes well. Do not peel them.
- Add your potatoes to the boiling water and reduce heat to medium. Boil, uncovered, for about 20 - 30 minutes until the potatoes are fork tender. The exact cooking time will depend on the size of your potatoes.
- When your potatoes are cooked, drain them and place them back in the pot. Fill the pot with cold water and allow your potatoes to cool.
- Once your potatoes are cool enough to handle use a sharp knife to peel them. Chop them into bite size chunks and place them in a large bowl.
- Add the rest of the salad ingredients to the bowl with the potatoes. You may decide to cut your tomatoes in half if they are on the larger size. Set aside.
For the dressing
- In a jar with a lid or a bowl combine all of the dressing ingredients. Shake or mix until well combined. Pour the dressing over the salad.
- Using a large spoon mix your salad until all of the ingredients and dressing are well combined. Mix carefully as you don't want to break up your potatoes too much.
- Although you can enjoy your salad immediately, it is best if you allow it to sit in the refrigerator for approximately 2 hours so that the flavours can develop.
- Enjoy either cold or at room temperature.