This is a great salad with a very intensive taste, nothing to go with a light chicken breast or a fish filet. Try it with beef or pork from the grill and or a grilled chicken will work as well. I love it on its own with tzatziki and bread. You can find my recipe for the tzatziki in the salut crêpe! post.
You can make this salad a day ahead and eat it cold or reheat it. The marinade will have more time to develop and you don’t have to care about the salad at all if you have guests. Or you put the potatoes on skewers and grill them for a few minutes but don’t forget to soak wooden sticks for at least 30 minutes prior to cooking.
I used yukon gold potatoes because of their buttery and sweet taste but every other small potato would work too.
if you use fresh rosemary, you will need four times more than dried rosemary
about 15 to 20 small yukon gold potatoes
1 teaspoon sea salt
1/4 cup extra virgin olive oil
2 teaspoon dried rosemary
1 teaspoon red pepper flakes
1-2 diced garlic cloves
sea salt to taste
Wash the potatoes and remove soil and dirt by using a scrubbing brush which you just use for your veggies. Put them in a pot and cover half with water and add one teaspoon of sea salt. Boil for about 20 minutes, use a fork to check if they are done.
Meanwhile mix the olive oil, rosemary, red pepper flakes, garlic and sea salt in your salad bowl. You can crush the rosemary if you don’t like the hard leaves.
Pour away the water and let cool the potatoes a few minutes. As soon as you can handle the hot potatoes prick them a few times with a fork or skewer. Put the potatoes into the salad bowl and let rest for at least 30 minutes and stir from time to time.