In the realm of culinary delights, Greek potato salad, also known as patatosalata, stands out as a savory and refreshing treasure. This tantalizing dish, deeply rooted in the vibrant culinary traditions of Greece, is a testament to the country's ability to transform simple ingredients into exquisite creations. Crafted with tender potatoes, crisp vegetables, fresh herbs, and a delectable dressing, patatosalata embodies the essence of Greek cuisine, where flavors dance in perfect harmony. It is an ideal accompaniment to grilled meats, seafood, and vegetable dishes, adding a burst of freshness and zest to any meal. Whether served as a side dish or enjoyed as a light meal on its own, patatosalata is a culinary journey that will transport you to the sun-drenched isles of Greece.
Check out the recipes below so you can choose the best recipe for yourself!
GREEK POTATO SALAD: PATATOSALATA
Steps:
- In a medium salad bowl, combine the potatoes, onions, scallions, olives, dill, and oregano.
- In a small bowl whisk together the olive oil, red wine vinegar, lemon juice, salt, and pepper.
- Pour over the salad and mix well. Refrigerate until ready to serve.
GREEK POTATO SALAD
Provided by Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Cut potatoes across width into 1/8-inch slices. Place in a large bowl and wash in cold, running water until water runs clear.
- Bring a large pot of salted water to a boil. Add potatoes, bring back to a boil, and cook until slices are barely soft, about 3 to 5 minutes. Drain in a colander.
- Combine remaining ingredients in a medium bowl. Add warm potato slices and toss to combine. Serve immediately or chill. Potato salad may be kept in a sealed container in refrigerator for 2 to 3 days.
SALATA PATATON - GREEK POTATO SALAD
Now I love potato salad and this one is so different than my favorite - German potato salad :) From the September 19, 2008 edition of Athens' Plus Magazine. It was listed to go with a meal of European Barracuda!
Provided by ThatSouthernBelle
Categories Potato
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash the potatoes well and drop them in boiling water in their jackets for about 15-20 minutes.
- When done, remove with a slotted spoon and allow to cool.
- Peel, cut into wedges in bowl, add the parsley and mint and mix well.
- In another bowl, mix the olive oil, lemon juice and zest, liqueur, pepper and a little salt, beating with a whisk.
- Pour over the potatoes.
Nutrition Facts : Calories 394.3, Fat 12.3, SaturatedFat 1.8, Sodium 22.9, Carbohydrate 65.9, Fiber 8.2, Sugar 3.3, Protein 7.5
GREEK POTATO SALAD
Greek style potato salad
Provided by racheld_is
Time 30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Cut the onion into thin slices, then cut slices in half, chop peppers
- Peel the potatoes, cut into large bite-sized chunks of approximately the same size, and rinse well. Add potatoes to a pot of cold water to cover by 1 1/2 inches, bring to a boil, and boil at medium-high heat. Test after 15 minutes for doneness - they should be easily pierced with a fork. Remove when done, drain, and place in a serving bowl or dish.
- Add onions, peppers and toss
- To make the dressing, in a small bowl, combine olive oil, lemon juice, garlic, salt, and pepper with a whisk
- Serve warm, at room temperature or chilled. When ready to serve, pour on the dressing, toss, and sprinkle with parsley
GREEK POTATO SALAD
My favourite potato salad. I sometimes jokingly call it the 'Vampire's Death' potato salad cause how could a vampire survive all that garlic?
Provided by evelynathens
Categories Potato
Time 27m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Drain the (hot) potatoes of any liquid and cut into nice big chunks.
- Add all the ingredients, except parsley and/or cilantro and stir, carefully, to incorporate the oil into the potato (most of the oil will be absorbed, but some may reappear if the salad sits too long- just give it another stir).
- Many of the potato chunks will start to puree and others will stay in nice big pieces- texturally you're going from creamy to chunky in ever bite. When the salad has cooled a bit, add the parsley and/or cilantro. I like this warm or at room temperature - never cold.
- If it's not all gone by the end of the day, it can be used as the base for a yummy (garlicky) soup.
Nutrition Facts : Calories 486.9, Fat 27.4, SaturatedFat 3.8, Sodium 413, Carbohydrate 56.4, Fiber 7.5, Sugar 2.9, Protein 6.8
LIGHT AND EASY GREEK POTATO SALAD
Light, easy, hard to mess up, easily multiplied.
Provided by UAReba
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h25m
Yield 8
Number Of Ingredients 13
Steps:
- Place red potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain and chill in freezer until cold, about 30 minutes.
- Slice potatoes and place into a large salad bowl; toss potatoes with green onion. Whisk olive oil, red wine vinegar, lemon juice, garlic powder, onion powder, salt, black pepper, oregano, sugar, rosemary, and red pepper in a bowl. Pour the dressing over the potatoes and toss. Serve immediately or chill until serving time.
Nutrition Facts : Calories 105 calories, Carbohydrate 10.4 g, Fat 6.9 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 149.6 mg, Sugar 0.9 g
GREEK POTATO SALAD (PATATOSALATA)
Number Of Ingredients 8
Steps:
- Boil potatoes in their skins in a stockpot until tender. Cool. Remove skins and cut potatoes into small cubes. Add onions, garlic, parsley, dill, oil, vinegar, salt and pepper. Toss gently. Serve at room temperature.
Nutrition Facts : Nutritional Facts Serves
EDIE'S PATATOSALATA
Red potato salad with a light oil, vinegar, and herb dressing. No mayonnaise. My kids love it! If you like, you can leave the skins on the potatoes for a more colorful dish.
Provided by Irene
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 45m
Yield 5
Number Of Ingredients 6
Steps:
- In a small bowl, combine olive oil, wine vinegar, oregano, parsley, and onion. Mix and set aside.
- Add potatoes to a large pot of boiling, lightly salted water. Boil for about 20 minutes, or until potatoes are tender. Drain water and let cool.
- When cooled, peel and dice. Place in a large bowl, add dressing and season with salt and pepper to taste. Toss to coat, cover bowl and refrigerate for several hours or overnight.
Nutrition Facts : Calories 500.8 calories, Carbohydrate 69.8 g, Fat 22.8 g, Fiber 6.5 g, Protein 6 g, SaturatedFat 3.2 g, Sodium 18.9 mg, Sugar 4.3 g
Tips:
- Boil potatoes until tender: Avoid overcooking to prevent mushy potatoes.
- Use a variety of potatoes: Incorporate colorful potatoes like red or purple varieties for visual appeal.
- Choose fresh herbs: Incorporate fresh herbs like dill, parsley, or oregano for a burst of flavor.
- Use good quality olive oil: Extra virgin olive oil is recommended for its rich flavor and health benefits.
- Add optional ingredients: Customize the salad with ingredients like chopped celery, carrots, or hard-boiled eggs.
Conclusion:
Greek potato salad, known as "patatosalata," offers a delightful blend of flavors and textures. With its tender potatoes, tangy dressing, and fresh herbs, this salad is a refreshing and versatile side dish. Whether you're enjoying it as a summer picnic staple or as an accompaniment to grilled meats, this dish is sure to impress. Experiment with different potato varieties, herbs, and optional ingredients to create your own unique version of this classic Greek salad.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love