1 ½ lb potatoes, peeled and sliced ¼-inch thick
12 Greek olives, such as Kalamata, pitted and coarsely chopped
1 ½ tbsp capers, drained
1
green bell pepper, medium, stemmed, seeded and cut into thin slivers
3 scallions, white and light green parts trimmed and finely chopped
2 tbsp fresh chives, chopped
¼ cup fresh flat-leaf parsley, chopped
1 ½ tsp fresh oregano leaves , or ½ tsp. dried oregano leaves
¼ tsp caraway seeds
¾ tsp salt
½ tsp freshly ground black pepper
For Dressing:
1 ¼ cups mayonnaise
¼ cup lemon juice
Place the potatoes in a large pot and cover with water.
Bring to a boil over high heat, then cook briskly until the potatoes are tender but still holding their shape, about 6 minutes.
Drain in a colander and set aside to drip dry, for at least 45 minutes or as long as several hours, at room temperature.
Transfer the potatoes to a large bowl and add all the remaining ingredients.
Mix very gently to avoid breaking the potatoes.
Mix mayonnaise and lemon juice together and dress salad.
Serve right away, or cover and refrigerate for several hours or overnight.
Sugar: 3g
:
Calcium: 35mg
Calories: 427kcal
Carbohydrates: 23g
Cholesterol: 20mg
Fat: 36g
Fiber: 4g
Iron: 1mg
Potassium: 562mg
Protein: 3g
Saturated Fat: 6g
Sodium: 781mg
Vitamin A: 449IU
Vitamin C: 47mg
