I am counting the days until the Fourth of July. The fourth is one of my favorite holidays. Until last year we would spend the holiday at my mother’s beach house on the North Shore of Oahu. The day was spent playing in the water and sand and was always capped off with a sunset BBQ with more food than we could eat. My mother sold her house last year and this will be our second year spending the fourth in town. We do have a great view of the fireworks, and still make too much food.
I decided to stray from the classic potato salad and made an Aegean, Moroccan and Japanese inspired potato salad.
We used to serve this salad in our former restaurant Beau Soleil.
It was really popular and the food editor of the Honolulu Advertiser had a request for the recipe.
Aegean Potato Salad
1 pound red potatoes, quartered
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons capers
1/2 red onion, thinly sliced
1/2 cup crumbled feta cheese
2 tablespoons chopped Italian
parsley
salt and pepper
Boil potatoes in salted water, until fork tender. Drain and place hot potatoes in bowl. Do not cool. Add the rest of the ingredients and toss. Serve at room temperature.
Moroccan Potato Salad
This salad is flavored with Moroccan Argan oil. I will write more about this ingredient later.
1 pound red potatoes
2 tablespoons argan oil
1 tablespoon chopped Italian
parsley
1 cup pitted kalamata, or Moroccan
olives
salt and pepper
Boil potatoes until fork tender. Drain and toss with the rest of the ingredients while still hot. Serve at room temperature.
Japanese Style Potato Salad
1 pound red or waxy potatoes
1/2 cup mayonnaise
2 tablespoons finely diced red
onion
2 tablespoon tobbiko (flying fish
roe)
Cook potatoes in boiling water until fork tender. Drain and let cool.
Mix with the rest of the ingredients and refrigerate. Serve cold
