Escape to a New, Improved Potato Salad with Olive Oil

Mediterranean Potato Salad with EVOO

You Can Make at Home Without Going to Europe

by Cal Orey

“Money is the root of all evil, and yet it is such a useful root that we cannot get on without it any more than we can without potatoes.”
--Louisa May Alcott

Summer is here...and while I wish I were on a beach in Venice, I survived one hellish week at Lake Tahoe... Copy edits for the big chocolate book; computer server woes; and no swimming for countless days. But now, all is good. No worries. The pool, swimming laps, and hot tub time (it's still off season till the temperature soars and the Fourth of July) are on this Girls Just Want to Have Fun (tune in for a quickie fix of amusement) agenda for Thursday, June 25.

Speaking of hot, I've got cooking up red potatoes, olive oil, and vinegar on the brain. In my book The Healing Powers of Vinegar, this yum recipe stands out loud and clear and I'm going to whip up a batch tomorrow to bring in the good old summertime. Here, take a look...

Mediterranean Red Potato Salad

8 medium-size red potatoes, quartered
1/2 cup Spectrum Naturals
Organic Extra Virgin Olive Oil
1/4 cup Spectrum Naturals Organic
Itallian Herb Wine Vinegar
2 tablespoons Spectrum World Cuisine
Mediterranean Seasoning Oil
2 shallots, finely minced
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
salt and fresh ground pepper to taste

Place potatoes in large saucepan. Cover with cool water. Bring to a boil and simmer until done, about 20 minutes. Meanwhile, in a large bowl, combine olive oil, vinegar, seasoning oil, and shallots. When potatoes are done, drain water and transfer to oil and vinegar mixutre. Toss well. Add herbs, season with salt and pepper. Let stand a few minutes, toss again. May be served warm or cold with roasted fish.

Tonight at the grocery store I purchased Alaskan salmon and fresh jumbo shrimp. I wanted to have a choice of fish to celebrate for finishing the big, big, big chocolate book due out at the end of the year. I received the book cover today in the mail. (I also bought a package of Ghirardelli squares 60% cacao, Dark Chocolate with Caramel for getting through a challenging week. Today, one of my longtime goldfish friends, Marley, left me and went to fish heaven. It's a sad event when you name your fish. Too close for comfort.)

Back to this Mediterranean recipe, a heart-healthy dish--unlike the old-fashioned potato salads made with mayo and no olive oil. To me, this is a 21st century delight to team with grilled fish for the warmer weather. Sure, I'd love to hop on a plane and fly to Tuscany or Spain, but this special homemade salad and edible fish with no name will take me there in my imagination and suffice for tomorrow.


(Excerpted and adapted from The Healing Powers of Vinegar, Revised and Updated, Kensington)