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Potato Salad Madagascar

by:
October  4, 2022
3.7
3 Ratings
  • Serves 6-8
Author Notes

Inspired by an old cook book and farm stand red potatoes prompted me to make a salad that I have been making since the 80's from a terrific book, The New Carry-Out Cuisine. This is one of my husband's favorite potato salads and I don't like to change it too much, but I can get away with additional fresh herbs and a touch of fresh lemon zest. I'm not sure what kind of olives were used in the original recipe, my choice has always been Italian oil cured.

I love the perky green brined peppercorns and add a touch more to the finished salad along with a little fresh oregano, a little drizzle of good olive oil brings the Mediterranean flavors all together.

Pretty easy recipe and a great addition to our cookout dinner tonight.

Thumbing through the book again, I can tell you that it is seriously underused and I see plenty of recipes that will be great over the summer. —ibbeachnana

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Ingredients
  • Salad ingredients
  • 2 pounds red potatoes, boiled, peeled and cut into small pieces
  • 1 1/2 cups pitted black olives, sliced lengthwise
  • 1 small red onion, sliced lengthwise
  • 3/4 cup cup chopped Italian (flat) parsley
  • For the Dressing
  • 1 clove garlic, crushed
  • Salt and pepper to taste
  • 1/2 cup cup sour cream
  • 1/2 cup mayonnaise
  • 3 tablespoons green peppercorns, drained and crushed
Directions
  1. Combine the potatoes, olives, onion and parsley. Mix together the ingredients for the dressing and toss the dressing with the potato mixture. Enjoy
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2 Reviews

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Droplet January 12, 2013
This does look good, I will be making it. However, I am having a hard time deciphering the Madagascar part of the title. Any clue?
ibbeachnana January 12, 2013
Not sure what you mean by "decipher the Madagascar part of the title" and to satisfy your curiosity, the recipe came from a book as I mentioned, and to further that a quote by the authors, "the island of Madagascar is world-famous for its spices, and this tangy potato salad that bears its name is enlivened by green peppercorns and black olives"...and BTW thanks for the reminder goes nicely with baby back ribs tomorrow!