Greek Potato Salad-Patatosalata

Greek Potato Salad-Patatosalata

Our Greek Potato Salad is bright and refreshing with capers, olives and spring onions. Instead of mayonnaise, it is rich with a dressing of extra virgin olive oil, wine vinegar, and dijon mustard. Serve it warm while it glistens, or enjoy at room temperature.

Course Salad

Cuisine Greek

Prep Time 15

Cook Time 30

Servings

Calories 390kcal

Author by Jenny Skrapaliori Graves

Ingredients

1.5 lbs baby yellow potatoes or fingerling potatoes
1 red onion halved and finely sliced
2 spring onions thinly sliced, white and light green parts
1 tablespoon capers
1 tablespoon sliced pitted olives
2 tablespoons dill chopped
sea salt
freshly ground pepper

For the dressing

½ cup extra virgin olive oil plus more for drizzling
¼ cup white wine vinegar plus more for drizzling
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 garlic clove minced

Instructions

Scrub clean the unpeeled baby potatoes.
Place them whole and unpeeled in a large pot with enough salted water to cover by one inch.
Bring to a boil over medium-high heat and cook until the potatoes are tender, 25-30 minutes, depending on their size.
Drain and cut the potatoes in half as soon as you can handle them.
While the potatoes are cooling place all the dressing ingredients in a jar. Shake vigorously to emulsify.
Transfer the hot potatoes to a large bowl and season with sea salt and freshly ground pepper.
Add all the chopped onions, olives, capers, dill and toss to combine. Shake the jar again and pour over the dressing and toss.
Let cool to room temperature, or refrigerate until ready to use.
Garnish with more dill (optional) and serve.

Notes

Variations

Add boiled eggs. Cut them in quarters and toss with the rest of the ingredients. The yolk emulsifies with the dressing as the salad sits and gets better with time.

Bacon. Fry some bacon until crispy then crumble it all over the potato salad.

Add cheese. Choose Greek feta or graviera (Greek gruyere).

Chop some pickles and throw them in with the rest of the dressing.

Swap onion for shallots. Dice them small or cut in very thin slices.

The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.

Nutrition