Cooking with Greek Food Bloggers: Christina’s Potato Salad


Christina’s potato salad (patatosalata) is a zingy, tasty no-mayo salad bursting with Mediterranean flavours including olive oil, lemon and herbs. Perfect for cookouts, potlucks, a summer side dish or picnics.

6-8 potatos
1/2 onion, diced finely
3 garlic cloves, diced finely
1/4 cup extra virgin olive oil
Juice of 2 lemons
Splash of vinegar eg. Red wine vinegar or apple cider vinegar
Salt and pepper to taste
Plenty of Fresh herbs, chopped. Parsley, mint, dill and chives work well.

  1. Soak chopped onions in bowl of lightly salted water for 10 minutes then drain. Combine with garlic, oil, lemon juice, vinegar, salt and pepper. Mix well.
  2. Peel and Dice potatos evenly into 3 cm cubes. Place in large pot of salted boiling water. Boil on medium heat 12-15 minutes. Keep an eye on potatos after 10 minute mark, they over-cook easily. Use fork to test a piece. It’s ready when it crumbles with slight resistance when halved with a fork. Do not over boil.
  3. Top up pot with cold water then immediately drain potatos in colander. Allow to rest 5 minutes.
  4. Place potatos in a large bowl. Add oil mixture and gently combine, being careful to not mash up the potatos.
  5. Cover and refrigerate 1 hour to allow potatos to fuse with the wet mixture.
  6. Remove then add fresh herbs, combine gently. Add salt only if required. Serve at room temperature.

*Keep up with Christina’s culinary adventures by following Pieces of Greece on Instagram or Facebook 

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