Patatosalata (Herby Potato Salad)
A recipe for Patatosalata (Herby Potato Salad)! This Greek potato salad has a refreshing blend of spring onions, dill, parsley, olive oil, lemon, salt, and pepper.
Servings 4 Servings
Ingredients
- 2 spring onions (scallions), finely sliced
- 1/4 bunch dill leaves picked, finely chopped
- 1/2 bunch parsley finely chopped
- 125 milliliters (1/2 cup) extra virgin olive oil
- 60 milliliters (1/4 cup) lemon juice
- salt flakes and freshly cracked black pepper
- 1 kilogram (2 pounds 3 ounces) all-purpose potatoes
Instructions
- In a large bowl, mix together the spring onion, dill parsley, olive oil and lemon juice. Season with salt flakes and cracked pepper and set aside.
- Peel the potatoes and cut into 3 centimeter (1 1/4 inch) chunks.
- Place in a saucepan of cold salted water over high heat and bring to the boil.
- Reduce the heat and simmer for 20 minutes, or until the potatoes are tender, and a sharp knife slips through them easily.
- Drain the potatoes and set aside to cool slightly, then transfer to the bowl with the herby oil dressing and stir to combine. You want the potatoes to be slightly warm, so the dressing coats them nicely.
- Gently pile the salad onto a serving platter.