Greek Potato Salad
This potato salad is a harmonious blend of tender potatoes, crisp red peppers, and flavorful red onions, all dressed in a vibrant mix of extra virgin olive oil, lemon juice, and garlic. This dish is versatile and can be served warm, at room temperature, or chilled, making it a delightful addition to any meal or gathering.
— Constant Cookbook
Ingredients
- 5-6 medium-large potatoes
- 3/4 cup of extra virgin olive oil
- 1/3 cup of lemon juice
- 3 cloves of garlic, crushed
- 1 large red onion
- 1 red pepper
- 1/4 cup of chopped fresh parsley
- sea salt
- fresh ground pepper
Instructions
- Cut the onion into thin slices, then cut slices in half, chop peppers
- Peel the potatoes, cut into large bite-sized chunks of approximately the same size, and rinse well. Add potatoes to a pot of cold water to cover by 1 1/2 inches, bring to a boil, and boil at medium-high heat. Test after 15 minutes for doneness - they should be easily pierced with a fork. Remove when done, drain, and place in a serving bowl or dish.
- Add onions, peppers and toss
- To make the dressing, in a small bowl, combine olive oil, lemon juice, garlic, salt, and pepper with a whisk
- Serve warm, at room temperature or chilled. When ready to serve, pour on the dressing, toss, and sprinkle with parsley
Yield
Serves 6
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