Okay...so I went to the store, bought the supplies and made the potato salad mentioned in my last blog. It was totally awesome - possibly as good as the original.
Here it is, written rather roughly, but with my copyright just the same. You are welcome to use it for yourself, but if you want to publish it, please contact me at http://www.foodstylist-maryholloway.com/.
Spanish Potato Salad
8 to 10 petite red potatoes, cooked and sliced 1/4" thick to yield about 4 cups cooked, sliced potatoes
12 imported spicy cracked green olives packed in vinegar brine and olive oil, drained, reserving brine
1/3 cup virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons orange juice
1 tablespoon lemon juice
1 tablespoon crushed dried parsley
1 teaspoon kosher or sea salt
1 teaspoon crushed dried oregano
1/2 teaspoon crushed dried thyme, optional
1/2 teaspoon freshly ground pepper
1 medium orange, peeled and cut in 3/8" slices
Place sliced potatoes in medium bowl. Add green olives. In a small bowl, combine 2 tablespoons of the vinegar brine and olive oil from the olives with remaining ingredients except the orange slices. Whisk the dressing together and then pour over the potatoes and olives. Toss carefully, coating the potatoes with the dressing. Chill 1 hour or more.
Place on serving plates. Garnish with orange slices.
Makes 4 tapas-sized servings
Copyright, 2009 Mary Holloway
Thursday, May 14, 2009
Monday, May 11, 2009
Thinking of potato salad in a new way? This is it! I experienced a wonderful and unusual potato salad while visiting the Costa Del Sol area in Southern Spain in March 2007. We had just visited the Picasso Museum in Malaga where we saw artwork that Picasso treasured most. The art had never been sold but was saved for his family and his own enjoyment. All of the pieces were fantastic! The museum is somewhat new but situated on an historic area which is now an archeological excavation site. If you go to Costa del Sol, this museum is a must see!
We paused for a light lunch of tapas at a tiny restaurant situated on a courtyard near the Picasso Museum. Our choice of a cod salad was served with a surprise - I would call it a potato salad with a bit of salt cod. It turned out to be unbelievably good! I think I'll try to develop my own version of this recipe this week.
Here's my take on the recipe: Potatoes were cooked, sliced and drizzled with a wonderful olive oil dressing. Tasty green olives and a bit of salt cod were added. The edible garnish was slices of freshly peeled orange - a perfect accompaniment to the dish offering a contrast of color, texture and flavor. A small loaf of Italian bread came with the salad.
This dish, what we'd call a salad, was really typical as tapas go. They are often savory dishes. Often laden with vegetables and fruits. Often served as a light mid-day meal. Always yummy and interesting. Just thinking about this makes me want to go back for more!