Patatosalata (Greek Potato Salad)

Fresh, lively, and bursting with flavor. This salad brightens any meal and is a delicious alternative to the typical mayonnaise-laden versions.

Fresh, lively, and bursting with flavor. This salad brightens any meal and is a delicious alternative to the typical mayonnaise-laden versions.

Ingredients

• 2–2 ½ lbs. wax potatoes (white, Yukon Gold, or red)
• ½ cup extra virgin olive oil
• Juice of 1- 2 large lemons
• 1 red onion, finely diced
• 1 cup finely chopped fresh parsley
• 1 teaspoon dried Greek oregano (optional)
• Salt and Pepper to taste

Directions

1. Finely chop onion and parsley.
2. In a small bowl, combine olive oil, lemon juice, oregano (if used), parsley, 1 teaspoon salt and onion. Mix well and set aside.
3. Wash potatoes well. 
4. Add potatoes to a large pot of boiling, lightly salted water. Cook potatoes at low boil for about 15–20 minutes, or until potatoes are just tender. Do not overcook.
5. Drain water and let potatoes cool slightly to touch. 
6. When slightly cooled, peel and cut potatoes into slices or large dice (If desired, leave skin on red potatoes).
7. Place potatoes in a large bowl; add dressing and season with additional salt and pepper to taste. Toss to coat.
8. Cover bowl and refrigerate for several hours or overnight. Stir every once in a while to redistribute dressing.