Potatoes in Lemon Vinaigrette
This is close to a potato salad except the only things that are added to the potatoes are some olives. I am not sure this qualifies as a salad so we will just call this potatoes in a lemon vinaigrette. This is a very healthy alternative to the mayonnaise clogged version of the dish. Although both recipes work when needed. Fresh oregano works best in this dish. If you are using a dried variety a teaspoon would be sufficient.
2 lbs small red potatoes, halved or quartered into equal size pieces
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
1 garlic clove, finely diced or put through a press
2 sprigs fresh oregano, leaves removed, or 1 teaspoon dried
1 tablespoon dijon style mustard
1/4 cup crumbled feta cheese
6 olives quartered
kosher salt and freshly ground black pepper
Heat a pot of water to the boil. Add some salt to the water. Add the potatoes and cook for about 10 to 15 minutes. The potatoes should be fork tender and not mushy.
Meanwhile in a small bowl add the lemon juice, olive oil, the garlic, the oregano and the mustard. Allow the mixture to rest while the potatoes are cooking. You want the oregano and the garlic to infuse into the mixture.
Drain the potatoes and immerse them in a bowl of ice water to stop the cooking process. Drain the potatoes again and dry the excess water using paper towels or a kitchen towel. Return the potatoes to the bowl and add the olives the feta cheese and the lemon mixture. Toss to evenly coat the potatoes. Allow the mixture to rest for ten minutes so the potatoes can absorb some of the liquid.