PATATOSALATA

Patatosalata is a creamy Greek potato salad made from tender boiled potatoes mashed or roughly chopped and mixed with olive oil, lemon juice, mustard or vinegar, red onion or spring onion, capers or dill, and sometimes mayonnaise or yoghurt for extra silkiness. It’s bright, tangy and herby rather than the heavy mayo laden versions you might meet elsewhere. It hails from Greece and the broader Eastern Mediterranean, where simple, high quality ingredients and olive oil rule the roost. A rustic, everyday dish served alongside grilled meats, seafood and meze or enjoyed on its own as a light, satisfying meal.

PATATOSALATA

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PATATOSALATA 〰️

(GREEK POTATO SALAD)

Time: 25 minutes

Serves: 5-6 as a side salad

1 kg small potatoes

1 red onion, thinly sliced

1/2 cup dill, leaves removed from stems and torn in

1/2 cup parsley, leaves roughly chopped

200 gm feta cheese, crumbled

1/4 cup capers

1 cup Kalamata olives, pitted and roughly chopped

Start by boiling the potatoes. Cut potatoes into half (keep skin on) and pop into large pot with salt and water, making sure to cover potatoes. Place on stove on medium heat and bring to a gentle simmer, allowing it to simmer until fork can just pierce through with a couch of resistance. I start checking after 15 minutes, in intervals. Strain out of water and allow to cool.

Whilst potatoes are cooking begin on your salad. Add in the rest of the ingredients in bowl before adding cooled potatoes.

Dressing

3 garlic cloves, minced

1 lemon, juice

1 tbl dijon mustard

2 tbl sp EVOO

1 tbl red wine vinegar

1/2 cup greek yoghurt

Few cracks blacks pepper

Sea salt flakes, to taste

Garnish: Spring onion greens thinly sliced

Add all ingredients into a jar and shake hard making sure you have a fully combined dressing, before you pour over the potato salad. Mix thoroughly before plating up and topping with the spring onion greens.