Greek Potato salad – Patatosalata
The recipe of Greek Potato salad – Patatosalata – is almost embarassingly simplistic.
With a little imagination you can empty shelves and create a wonderful meal. Boiled some new potatoes and, with the contents of Zip-loc bags and foil balls, tossed together a delicious warm Greek Potato Salad, perfect for a casual fall dinner.
Ingredients according Greek Salad recipe:
12 new potatoes
5 tablespoons red wine vinegar
6 tablespoons extra-virgin olive oil
1/4 teaspoon Dijon-style mustard
1/4 teaspoon salt
Freshly ground pepper to taste
Feta cheese about 1 cup, crumbled or diced
Kalamata olives about 10, pitted and sliced
Green onions hidden in the back of the vegetable crisper (4 to 6 thinly sliced)
Fresh mint from a foil ball (about 2 tablespoons chopped or substitute parsley or dill)
Cherry tomatoes in the bottom of the carton (about 6, cut in half)
Greek Salad recipe Directions:
Boil potatoes until tender.
Combine vinegar, lemon juice, oil, mustard and salt. Grind in pepper to taste.
While potatoes are still warm, quarter them and toss with the dressing. Mix with feta, olives, green onions and mint. Gently add tomatoes.
For the Lemon Dressing: In large bowl, whisk 1/4 cup olive oil and 1/4 cup water; 2 1/2 tablespoons lemon juice; 1 large clove garlic, pressed; 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano, 1 teaspoon salt; 1/2 teaspoon pepper.
Original Greek Salad recipe yield: 4 servings, or 6 if you don’t want any leftovers
Some tips for making superior Potato salad – Patatosalata:
Per serving: 670 calories, 75 gm carbohydrates, 57 mg cholesterol, 1006 mg sodium, 16 gm protein, 36 gm fat, 12 gm saturated fat
Duplicate Greek Salad recipe at home and be different.
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