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Patatosalata

Serves 4 to 6 Salad vegetarian, Salads

Patatosalata

Patatosalata is a classic Greek potato salad, a staple in island kitchens where olive oil flows freely, salt is measured by intuition, and lemon is a constant companion. It's a dish that captures the simplicity and freshness of Greek home cooking, often served as a side or part of a meze spread.

The taste is a harmonious blend of creamy potatoes, sharp red onion, and the bright tang of lemon, all brought together by the richness of olive oil. Fresh parsley adds a touch of color and herbaceous note, while salt and pepper enhance the natural flavors. This version reflects how a Greek family would prepare it, focusing on balance and freshness.

Ingredients

  • 1 kgwaxy potatoes — boiled and cubed
  • 1red onion — sliced
  • 80 mlolive oil
  • 3 tbsplemon juice
  • 2 tbspfresh parsley
  • to tastefine sea salt and black pepper

Method

  1. Start by washing 1 kg of waxy potatoes thoroughly to remove any dirt. Place them in a large pot and cover with cold water, ensuring the water level is about an inch above the potatoes. Add a generous pinch of fine sea salt to the water to season the potatoes as they cook. Bring the pot to a boil over high heat, then reduce to a simmer. Cook until the potatoes are tender when pierced with a fork but not falling apart, which should take about 15-20 minutes depending on their size.
  2. While the potatoes are cooking, peel and finely slice 1 red onion. Place the sliced onion in a small bowl and cover with cold water. This will help to mellow the onion's sharpness, making it more pleasant in the salad. Let it sit until you are ready to assemble the salad.
  3. Once the potatoes are cooked, drain them in a colander and let them cool slightly until they are comfortable to handle. Peel the potatoes by gently rubbing off the skins with your fingers or using a small paring knife. Cut the peeled potatoes into bite-sized chunks and place them in a large mixing bowl.
  4. Drain the red onion slices and pat them dry with a paper towel. Add the onions to the bowl with the potatoes. Drizzle 80 ml of olive oil over the potatoes and onions, ensuring they are evenly coated. The olive oil will add richness and help the flavors meld together.
  5. Squeeze 3 tablespoons of fresh lemon juice over the potato mixture. The lemon juice will add a bright acidity that balances the richness of the olive oil. Season with fine sea salt and freshly ground black pepper to taste, keeping in mind that the potatoes can absorb quite a bit of seasoning.
  6. Chop 2 tablespoons of fresh parsley and add it to the bowl. The parsley will add a fresh, herbal note to the salad. Toss the salad gently to combine all the ingredients, being careful not to break up the potatoes too much. The goal is to keep the potato chunks intact while ensuring they are well-coated with the dressing.
  7. Taste the salad and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice as desired. Serve the Patatosalata immediately, accompanied by fresh bread to mop up any delicious juices. Enjoy this simple yet flavorful dish as part of a Greek-inspired meal.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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