Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this month

Ad Space M-4

Greek Potato Salad



Posts : 16500
Thanked : 805
Join date : 2013-01-12

Greek Potato Salad

Post by Lobo on Mon 18 Jan 2016, 9:20 pm

Greek Potato Salad

Be the first to Write a Review
Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 6
The variety of potato salads found across Greece proves the popularity of this dish. In many versions, potatoes are tossed with a red wine vinaigrette, as they are here. The potatoes soak up the dressing and the salad is served warm. The addition of capers, coriander, parsley and lemon zest gives the salad a pleasantly citrusy, salty flavor.

  • Printer Friendly Version

  • 18


  • 1 1/2 lb. small red potatoes
  • 1 Tbs. capers, preferably salt-packed
  • 2 Tbs. red wine vinegar
  • 1 tsp. ground coriander
  • 2 Tbs. extra-virgin olive oil
  • Sea salt and freshly ground pepper, to taste
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 1 tsp. grated lemon zest


Place the potatoes in a large saucepan with cold water to cover by 2 inches and bring to a boil over medium-high heat. Reduce the heat to medium and cook until the potatoes are tender when pierced with the tip of a knife, 20 to 25 minutes. Drain the potatoes and, when they are cool enough to handle, cut them in half. Transfer to a serving bowl.

Meanwhile, if using salt-packed capers, place in a small bowl with cold water to cover and soak for 20 minutes. Drain, rinse well and drain again, then pat dry on paper towels. If using vinegar-packed capers, rinse under cold running water, drain and pat dry. Coarsely chop the capers.

In a small bowl, whisk together the vinegar, coriander and olive oil. Season with salt and pepper. Pour the dressing over the warm potatoes. Scatter the capers, parsley and lemon zest over the top. Using a fork, toss until the warm potatoes are evenly coated with the dressing. Set the salad aside for 20 minutes to let the potatoes soak up the dressing, then serve. Serves 4 to 6.

Adapted from Williams-Sonoma Essentials of Mediterranean Cooking, by Charity Ferreira, Dana Jacobi & Carolyn Miller (Oxmoor House, 2008).

    Current date/time is Sat 22 Oct 2016, 3:55 am