A backyard cookout with this vegetarian potato salad was a huge hit at a neighborhood barbecue along with burgers and hotdogs.
Since baked beans were on the menu, the traditional salade niçoise fresh green beans were left out of this version, as was the tuna, the hard-boiled eggs, and mayonnaise.
Potato Salad niçoise, Vegetarian Style
15 small, new potatoes, well scrubbed with skins left on 12 or more multi-colored cherry tomatoes (to taste)
¼-½ cup capers (to taste) green onions sliced thinly, or chopped red onions
1 full cup Niçoise olives or more to taste (I substituted Kalamata olives since I had them in my refrigerator)
1/2 cup chopped Italian parsley (to taste) red pepper flakes (to taste)
salt and black pepper to taste
Boil potatoes in well-salted water for 10-12 minutes. Turn burner off and let sit until easily pierced through with a sharp knife. Do not overcook.
Drain, place in a bowl, and cut into bite-size halves or quarters, depending on the size of the new potatoes. Add olives and capers to bowl with potatoes.
Lemon, Garlic and Olive Oil Dressing
Makes: 1 cup
1 tablespoon sea salt
3 garlic cloves, minced
½ cup high-quality extra virgin olive oil
⅛ cup O.C.C.O. (1ounce 180= 30mg THC per serving)*
½ cup or slightly more fresh lemon juice
1 grated lemon zest (optional)
fresh grated pepper to taste
*This is very high in THC, so you might want to halve this amount and add more olive oil
With a mortar and pestle, make a paste of the salt and minced garlic, or use the back of a sharp knife on a wooden board.
In a tightly closed container, mix together lemon juice, olive oil, and O.C.C.O. Add the salt and garlic mixture. Shake well until mixture is creamy.
Pour on potatoes, olives, and capers while the potatoes are still hot to ensure they absorb the dressing.
Gently add the green onions, tomatoes, and Italian parsley just before serving. Mix carefully, leaving the potatoes, tomatoes, olives and capers intact for an earthy layers-of-flavor for your backyard picnic presentation.
A wildly popular fiber in the potato peel is called resistant starch, the type of fiber that feeds the friendly bacteria in the colon and improves digestive health.
Resistant starch is now suggested to improve insulin sensitivity, lower blood sugar levels and reduce appetite. Unpeeled potatoes that have been cooled down after cooking, like those in this potato salad recipe, contain higher amounts of resistant starch than the same potatoes served warm or hot.