At Mediterranean Living, we love all things potato. We will try anything, from Spanish Tortilla to Patatas Bravas, from Skordalia (Greek Garlic Dip) to Salade Niçoise. There are too many delicious Mediterranean potato creations to count. Greek Potato Salad is up there with our all-time favorites. Imagine the expressions of surprise and delight when you come bearing this version of potato salad to your next cookout?
Photo Credit: Christine Dutton
Greek Potato Salad (Patata Salata)
Ingredients
- 5-6 medium-large potatoes
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1 lemon zest
- 2 cloves garlic, crushed
- 1 medium white onion
- 1 tbsp. capers
- sea salt and pepper to taste
- 1/4 cup chopped fresh parsley
Instructions
- Cut the onion into thin slices, then cut slices in half.
- Peel the potatoes, cut into large bite-sized chunks of approximately the same size, and rinse well.
- Add potatoes to a pot of cold water to cover by 1 1/2 inches, bring to a boil, and boil at medium-high heat. Test after 15 minutes for doneness - they should be easily pierced with a fork.
- Remove when done, drain, and place in a serving bowl or dish.
- Add onions and toss.
- To make the dressing, in a small bowl, combine olive oil, lemon juice, lemon zest, garlic, capers, salt, and pepper with a whisk.
- Mix the dressing into the salad and serve hot or at room temperature.
Nutrition
Calories: 173kcalCarbohydrates: 3gProtein: 1gFat: 18gSaturated Fat: 3gSodium: 71mgPotassium: 61mgFiber: 1gSugar: 1gVitamin A: 216IUVitamin C: 10mgCalcium: 13mgIron: 1mg
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About the Author: Christine Dutton
Christine is the Wellness Manager with Mediterranean Living. She is passionate about wellness, fitness and food. Basically, she runs to eat! You can find her in the kitchen, experimenting with recipes or in the great outdoors on a long training run. She has a long-time love for Asian and Mediterranean cuisine and she particularly loves cooking with vegetables. She considers making
vegetable carpacios to be a hobby. You can count on her to do too early stalking of farm fields in Hadley for local asparagus and waiting with baited breath for the Mountain View CSA and Golonka Farm Stand to open for the summer season. She loves supporting the local food economy through her service with the River Valley Market board of directors in Northampton, MA.
