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 and other cuisines. This makes it virtually fat-free and high on the healthy scale. If you think you need a little dairy, have some feta cheese nearby to sprinkle on top because potatoes and feta are a taste treat.
- 5 to 6 medium-large potatoes
- 3/4 cup extra virgin olive oil
- 1/3 cup lemon juice
- 3 cloves garlic (crushed)
- 1 large white onion (or red)
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground pepper
- 1/4 cup chopped fresh parsley
Prepare the Potatoes
- 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 1½ inches. Bring the water to a boil and boil the potatoes at 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.
Make the Dressing
- 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 four 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 two to three, sliced thinly.
- Red Bliss potatoes are ideal for this recipe.