The simplicity of Greek cooking
If you were to search for a potato salad in the world wide web, you would find yourself tangled in a long list of recipes with a million and one variations. The Greek potato salad however, in its traditional version, is a humble and simple dish. Perfect for the BBQ season that here in Athens was official started with Easter. Let’s go make it.
Head straight to the recipe.
So, the Greek potato salad has no mayonnaise or any form of thick sauce to dress it. It’s plain and simple but to enjoy it you do require a handful of good ingredients. Extra virgin olive oil and a mild vinegar is the only dressing, along with a bit of salt (obviously). Thinly sliced red onion and a spoonful or two of capers are a wonderful addition.
Boiled potatoes make for a neutral base that you can do wonders with. You can add any herbs and spices you fancy, combine leftovers to make a substantial meal. Somehow, no matter what I have tried, my healthy self insists on its simple traditional version. This is the potato salad that the family would make in a giffy and have it as a side to BBQs. It can happily accompany grilled fish or meat and truly act as a complimentary plate.
I often grab a dish of potato salad for lunch, especially now that the weather is opening up 🙂
- 3-4 potatoes, peeled and cut
- 1 red onion
- 2 tablespoons of capers
- Extra virgin Olive oil
- Salt and pepper to taste
How to make it
- Boil the potatoes in salty water until soft.
- Prepare the onion, finely sliced is best.
- Once ready, leave the potatoes to reach room temperature and add the olive oil and vinegar. Add salt and pepper to your liking.
- Top with red onion and capers just before serving.
My potato salad is the super simple . Olives make also a great addition too, if you want to keep it simple. Do you have a favourite version? Do let me know in the comments.
From Athens with love,