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.
|Nutritional Guidelines (per serving)|
|Total Fat||28 g|
|Saturated Fat||4 g|
|Unsaturated Fat||20 g|
|Dietary Fiber||7 g|