|Nutritional Guidelines (per serving)|
Lemon is a favorite Greek addition to many potato dishes, and this quick and easy Greek potato salad relies on lemon to give it a touch of sharpness. The end result pairs wonderfully with many main dishes.
Traditional patatosalata—πατατοσαλάτα in Greek and pronounced pah-tah-toh-sah-LAH-tah—substitutes olive oil for the mayo commonly used in American potato salads. This makes it virtually fat-free and guilt-free. If you think you need a little dairy, have some feta cheese nearby to sprinkle on top since potatoes and feta are a perfect pair.
- 1 large white or red onion
- 5 to 6 medium-large potatoes
- 3/4 cup extra-virgin olive oil
- 1/3 cup freshly squeezed lemon juice
- 3 cloves garlic, crushed
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup chopped fresh parsley
Cut the onion into thin slices, then cut the slices in half.
Peel the potatoes and cut them into large bite-sized chunks of equal size. Rinse well.
Add the potatoes to a pot of cold water, enough to cover them by 1 1/2 inches. Bring the water to a boil and boil the potatoes over medium-high heat for about 15 minutes.
Test the potatoes for doneness after 10 minutes. They should pierce easily with a fork when they're ready. If they're not quite there yet, keep checking in one-minute increments.
Remove the potatoes from the heat as soon as they're done and drain them. Overcooking will turn them to mush when you prepare the salad.
Place the potatoes in a serving bowl or dish. Add the onions and toss together.
Combine the olive oil, lemon juice, garlic, salt, and pepper in a small bowl using a whisk.
Add the dressing to the potato and onion mixture just before you're ready to serve and combine well. Sprinkle with the parsley.
Tips and Variations
Using a red onion makes a nice visual effect, and many traditional patatosalata recipes call specifically for red onions.
You can skin the potatoes after cooking if you like. This tends to be much easier than peeling them when they're hard and raw.
You can serve this potato salad warm, at room temperature, or chilled.
Add crumbled hard boiled eggs for a variation. You'll need 4 eggs for this recipe. Just boil them while the potatoes are cooking, or make them ahead.
For more of a Greek touch, add some Kalamata olives, pitted and quartered. You might also add green onions or scallions—you'll need 2 to 3, sliced thinly.
Red bliss potatoes are ideal for this recipe.