Greek Potato Salad (Patatosalata)
Greek Potato Salad (Patatosalata)
from http://www.howaboutsomegreektonight.com/
Lemon is a Greek favorite with potatoes, and this quick and easy potato salad relies on lemon to give it a touch of sharpness that goes so well with many main dishes. Potato salad is served cold and can also be served as an appetizer.
1 kilo (2.2 pounds) of potatoes
1/2 a cup of olive oil
1/4 cup lemon juice or vinegar
2-3 cloves of garlic grated
2-3 tbsp of finely chopped parsley
2-3 hard boiled eggs sliced
8-10 Kalamata olives
Fetta cheese cut in cubes
Salt and pepper to taste
Wash the potatoes well making sure there is no dirt on them. Place in a pan with the skin and fill with water to cover them. Boil until potatoes are cooked. Once potatoes are cooked let cool down a bit and peel.
Slice the potatoes and place in a platter all around in a circle. Place in the middle the cubes of Fetta cheese, Kalamata olives and dry tomatoes if you like. Garnish your platter with the sliced eggs.
In a bowl pour the olive oil, lemon juice or vinegar, grated garlic, parsley, salt, pepper and beat well for all ingredients to mix. Pour the oil and lemon mixture over everything in the platter, garnish with some parsley and serve.
Greek Potato Salad: Patatosalata
Recipe courtesy Cat Cora
2 pounds red Bliss potatoes, boiled and quartered
1 medium red onion, halved and sliced into half moons
2 scallions, thinly chopped
24 Kalamata olives, pitted and halved
1 tablespoon finely chopped dill
1 tablespoon finely chopped fresh oregano
2 ounces olive oil
1/2 ounce red wine vinegar
1 lemon, juiced
Kosher salt
Freshly ground black pepper
In a medium salad bowl, combine the potatoes, onions, scallions, olives, dill, and oregano.
In a small bowl whisk together the olive oil, red wine vinegar, lemon juice, salt, and pepper.
Pour over the salad and mix well. Refrigerate until ready to serve.
4 - 6 servings
