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Patatosalata




Source of Recipe


Internet


List of Ingredients




2 pounds medium-sized red potatoes, preferably Red Bliss potatoes, about 20 potatoes
1 3/4 teaspoons Kosher salt, plus more to taste
1 medium red onion, halved and sliced into half moons
1/4 cup thinly chopped spring onions, about 2, green and white portion
24 pitted and halved Kalamata olives
1 tablespoon finely chopped, fresh dill
1 tablespoon finely chopped, fresh oregano
1/4 cup extra virgin olive oil
1 tablespoon Zinfandel wine vinegar
1/4 cup lemon juice, about 1 lemon
1/4 teaspoon freshly ground black pepper, plus more to taste

Scrub the potatoes, and place in a 6 to 8 quart saucepan . Cover with cold water, add 1 teaspoon of the salt, place over high heat, and bring the water and potatoes to a rolling boil. Turn down to medium and simmer for approximately 20 to 25 minutes, or until they are tender when pierced with a knife.

While the potatoes are cooking, combine the, onions, scallions, olives, dill, and oregano in a medium sized salad bowl. Put aside. When the potatoes are done, drain well in a colander, and allow to cool slightly. Cut the potatoes into quarters and add them to the salad bowl with the onions, olives, and herbs.

In a small bowl whisk together the olive oil, red wine vinegar, lemon juice, 3/4 teaspoon salt, and pepper. Pour over the salad and mix well. Taste and add more salt and pepper if necessary. Refrigerate until ready to serve.

Serves 4 to 6




Recipe