Greek Food Festival - Greek Potato Salad

(On Johanna's Low Sodium Blog, she just posted a great recipe for Greek Greens & Herb Pie. It includes a savory olive oil crust filled with a variety of fresh greens and herbs. Tasty and healthy -- A perfect summer dish!)

Fresh, lively, and bursting with flavor. This salad brightens any meal and is a delicious alternative to the typical mayonnaise-laden versions. The lemon juice in the dressing definitely makes up for any missing salt. This is a perfect take-along salad for barbecues and picnics. It’s great chilled and even at room temperature. Although the recipe makes a large amount, we never have any left over. It’s hard to believe that just five ingredients can create such a tasty dish.

I usually boil the potatoes with the skins on and peel them once cooled slightly. If I use red potatoes, I’ll try to keep the skins on for additional color interest. Sometimes I’ll use baby potatoes and just steam those until done. However, if you’ve got a favorite way of preparing potatoes for potato salad, feel free to use it instead.

I don’t use the optional ingredients. I like the simple combination of potatoes, parsley, and onions, with a lemon and olive oil dressing. However, you might enjoy adding freshly minced garlic or dried/fresh herbs. Oregano, dill, and mint are traditional Greek herbs and could be used in any combination.

I encourage you to give this recipe a try. Once you do, you’ll make it over and over again.

Patatasalata (Greek Potato Salad)
(Printable Recipe)

2 – 2 ½ lbs. wax potatoes (white, Yukon Gold, or red)
½ cup extra virgin olive oil
Juice of 1- 2 large lemons (I like it lemony, so I use a minimum of 2 lemons, juiced)
1 red onion, finely diced
1 cup finely chopped fresh parsley
1-2 garlic cloves, crushed or finely minced (optional)
1 tsp. or to taste - dried/fresh Greek oregano, dill, or mint (optional)

Wash potatoes well. Add potatoes to a large pot of boiling water and bring to boil. Lower heat and cook potatoes at simmer for about 15 - 20 minutes, or until potatoes are just tender. Do not overcook.

Drain water and let potatoes cool slightly to touch.

While potatoes are cooking, finely chop onion and parsley.

In a small bowl, combine olive oil, lemon juice, garlic (if used), and herbs (if used), parsley, and onion. Mix well and set aside.

When slightly cooled, peel and cut potatoes into slices or large dice (If desired, leave skin on red potatoes).

Place potatoes in a large bowl; add dressing. Toss gently to coat. Cover bowl and refrigerate for several hours or overnight. Stir every once in a while to redistribute dressing.