Potatoes. When life goes a little nuts, I like to de-stress with a simple and easy lunch with no fuss, just sticking with the basics. This salad has always been a staple in our home as kids. I don’t know if it’s a recipe that is popular all over Lebanon, but it sure is in my hometown. When all else fails, potato salad is on the menu. Another way to eat it would be to mash the potatoes a bit and make it into a rolled pita sandwich. This is also the go-to food when one is sick – soothing, tasty and easy on the tummy. Not bad for an unassuming little potato.
These little rainbow potatoes are colorful, tender, and delicious. They’re the star of the dish, the simpler the preparation, the better.
6-8 rainbow potatoes
1/2 cup mint leaves
1 cup purslane leaves
1 cup black cherry tomatoes, halved
4-5 sprigs thyme
1/4 cup olives
1/4 cup extra virgin (garlic) olive oil*
1 1/2 tsp sumac
3/4 tsp salt
Freshly ground pepper to taste
Shaved Pecorino Romano to finish (optional)
*I store peeled garlic in olive oil to infuse the flavor.
Place the washed and dried potatoes on a baking tray in the oven at 400˚F until fork tender, roasting time depends on the size of the potatoes used. Meanwhile, whisk the olive oil, sumac, salt and pepper until all blended. Place all other ingredients in a bowl, when potatoes are ready, cut as needed, place in the bowl and immediately toss with the dressing. We want to have the potatoes soak up the flavor of the dressing while still warm. Finish with the cheese. Serve warm or cold.