Edies Patatosalata Recipes

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PATATOSALATA (GREEK POTATO SALAD)



Patatosalata (Greek Potato Salad) image

This potato salad uses a traditional Greek oil-lemon dressing. Delicious and easy, patatosalata brings potatoes to the table in a whole new way.

Provided by Nancy Gaifyllia

Categories     Side Dish     Lunch     Dinner     Salad

Time 30m

Yield 6

Number Of Ingredients 8

1 large white or red onion
5 to 6 medium-large potatoes
3/4 cup extra-virgin olive oil
1/3 cup lemon juice (freshly squeezed)
3 cloves garlic (crushed)
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/4 cup fresh parsley (chopped)

Steps:

  • Cut the onion into thin slices, then cut the slices in half.
  • Peel the potatoes and cut them into large bite-sized chunks of equal size. Rinse well.
  • Add the potatoes to a pot of cold water, enough to cover them by 1 1/2 inches. Bring the water to a boil and boil the potatoes over medium-high heat for about 15 minutes.
  • Test the potatoes for doneness after 10 minutes. They should pierce easily with a fork when they're ready. If they're not quite there yet, keep checking in 1-minute increments.
  • Remove the potatoes from the heat as soon as they're done and drain them. Overcooking will turn them to mush when you prepare the salad.
  • Place the potatoes in a serving bowl or dish. Add the onions and toss together.
  • Combine the olive oil, lemon juice , garlic, salt, and pepper in a small bowl using a whisk.
  • Add the dressing to the potato and onion mixture just before you're ready to serve and combine well. Sprinkle with the parsley.

Nutrition Facts : Calories 415 kcal, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 4 g, Protein 5 g, SaturatedFat 4 g, Sodium 376 mg, Sugar 3 g, Fat 27 g, ServingSize 6 servings, UnsaturatedFat 0 g

EDIE'S PATATOSALATA



Edie's Patatosalata image

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     Red Potato Salad

Time 45m

Yield 5

Number Of Ingredients 6

½ cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon dried oregano
1 red onion, thinly sliced
5 large red potatoes
2 tablespoons chopped fresh parsley

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

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