6 servings
AuthorMyHorioTotal Time40 minsDifficultyBeginnerPatatasalata (Greek Potato Salad) is made with minimal ingredients and without mayonnaise. A simple salad that can be eaten warm or cold.
To make Patatasalata (Greek Potato Salad):
Cut potatoes in half and add them to a large pot of salted boiling water and bring to a boil. Do not peel.
Lower heat and cook potatoes at simmer for about 20 - 30 minutes, or until potatoes are tender. Drain water and let potatoes cool slightly.
While potatoes are cooking, dice the red onion and finely chop the parsley.
In a small bowl, combine the extra virgin olive oil, lemon juice, pressed garlic, oregano, salt and pepper, diced onion, and chopped parsley.
Mix well and set aside.
When slightly cooled, peel and cut the potatoes into thick slices or large chunks. If using red potatoes, you don't have to peel the skin off.
Place potatoes in a large bowl, and add the dressing. Toss gently to coat.
Make sure the potatoes are warm so they absorb the olive oil well.
Taste, and add more salt and pepper if needed.
Serve warm or at room temperature.
If you'd like to make this salad ahead of time, you can cover the bowl with plastic wrap and refrigerate for several hours or overnight. Stir before serving.
See more delicious side dish recipes here.
Enjoy!
Ingredients
Directions
To make Patatasalata (Greek Potato Salad):
Cut potatoes in half and add them to a large pot of salted boiling water and bring to a boil. Do not peel.
Lower heat and cook potatoes at simmer for about 20 - 30 minutes, or until potatoes are tender. Drain water and let potatoes cool slightly.
While potatoes are cooking, dice the red onion and finely chop the parsley.
In a small bowl, combine the extra virgin olive oil, lemon juice, pressed garlic, oregano, salt and pepper, diced onion, and chopped parsley.
Mix well and set aside.
When slightly cooled, peel and cut the potatoes into thick slices or large chunks. If using red potatoes, you don't have to peel the skin off.
Place potatoes in a large bowl, and add the dressing. Toss gently to coat.
Make sure the potatoes are warm so they absorb the olive oil well.
Taste, and add more salt and pepper if needed.
Serve warm or at room temperature.
If you'd like to make this salad ahead of time, you can cover the bowl with plastic wrap and refrigerate for several hours or overnight. Stir before serving.
See more delicious side dish recipes here.
Enjoy!