Warm Greek Potato Salad

 

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Milos, Greece

Hello to everyone. The weather here is great  and I am just about to head out for a swim. Before I do, I want to share this simple and delicious recipe with you. We love Greek potato salad any time of year. No mayo to go yucky and/or dangerous in hot weather, just lots of top quality ingredients sprinkled with a little Greek olive oil and a few drops of wine vinegar.

Serve it with a traditional Greek salad  (without feta, if you prefer) to make a complete meal. It’s also a great addition to a buffet or picnic menu as it tastes wonderful, hot, warm or room temperature. And….it’s a perfect side. Try it. I think you’ll like it.

Ingredients for 4 very generous servings:

1 1/2  kilos waxy potatoes (these hold together better in salad than floury ones which kind of dissolve with tossing)

1 small to medium red onion chopped

1 medium green or red pepper chopped medium dice – or do a combination

6 sections sun dried tomato (packed in oil or reconstituted in water) chopped or snipped with scissors

12 large green olives roughly chopped

3 tbsp capers (rinsed if packed in brine) chopped

a handful of chopped parsley

olive oil, red wine vinegar

salt, pepper

chili flakes (optional)

Method:

Peel and cut the potatoes in large chunks (about 1/4 of a medium potato) of the same size. Put them in a pot and cover with cold water. Add a big pinch of salt to the water, put on the lid and bring to the boil. Reduce heat, and let boil gently for 15 minutes. Check with a sharp knife. If it goes through the potato without much resistance they are done. Drain and let sit, covered.If they need an extra minute or two, fine; but DO NOT OVERCOOK.

While the potatoes are cooking, you can get your chopping done. Put all the chopped stuff except the parsley in a large (decorative) bowl. Add the potatoes. Pour 2 tbsp best quality olive oil over everything (in the bowl that is) and 2 tsp red wine vinegar. Toss gently. Season with salt pepper and chili flakes if using. Add more oil etc to taste.  I’m pretty skimpy with the oil especially if I am serving this as a side. Sprinkle with the chopped parsley. καλή όρεξη!

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4 thoughts on “Warm Greek Potato Salad

  1. Beth @ Culinary Correspondence October 14, 2016 at 12:16 am Reply

    This potato salad is so delicious and simple, I’m thrilled to have the recipe 🙂 Quick question, how can I tell if a potato is “waxy”?

  2. Jan October 15, 2016 at 10:19 am Reply

    Beth, take a look at this for lots of potato information including the different types and their uses. https://www.potatogoodness.com/potato-types/
    Also, thanks a million for taking the photos for this post-as usual you have the knack!

  3. Emily October 19, 2016 at 2:38 am Reply

    Mom- this not only looks beautiful and delicious- but an easy thing to make! I made it tonight- I used shallot instead of onion and it was awesome. I still had some capers from Milos and used them. I omitted the sundried tomatoes and chopped some cherry tomatoes instead. Yummy! Thank you!

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