Edies Patatosalata Food

EDIE'S PATATOSALATA

Edie's Patatosalata image

Red potato salad with a light oil, vinegar, and herb dressing. No mayonnaise. My kids love it! If you like, you can leave the skins on the potatoes for a more colorful dish.

Provided by Irene

Categories Salad Potato Salad Recipes Red Potato Salad Recipes

Time 45m

Yield 5

Number Of Ingredients 6

Ingredients

½ cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon dried oregano
1 red onion, thinly sliced
5 large red potatoes
2 tablespoons chopped fresh parsley

Steps:

In a small bowl, combine olive oil, wine vinegar, oregano, parsley, and onion. Mix and set aside.
Add potatoes to a large pot of boiling, lightly salted water. Boil for about 20 minutes, or until potatoes are tender. Drain water and let cool.
When cooled, peel and dice. Place in a large bowl, add dressing and season with salt and pepper to taste. Toss to coat, cover bowl and refrigerate for several hours or overnight.

Nutrition Facts : Calories 500.8 calories, Carbohydrate 69.8 g, Fat 22.8 g, Fiber 6.5 g, Protein 6 g, SaturatedFat 3.2 g, Sodium 18.9 mg, Sugar 4.3 g

GREEK POTATO SALAD: PATATOSALATA

Greek Potato Salad: Patatosalata image

Provided by Cat Cora

Categories side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 pounds red Bliss potatoes, boiled and quartered
1 medium red onion, halved and sliced into half moons
2 scallions, thinly chopped
24 Kalamata olives, pitted and halved
1 tablespoon finely chopped dill
1 tablespoon finely chopped fresh oregano
2 ounces olive oil
1/2 ounce red wine vinegar
1 lemon, juiced
Kosher salt
Freshly ground black pepper

Steps:

In a medium salad bowl, combine the potatoes, onions, scallions, olives, dill, and oregano.
In a small bowl whisk together the olive oil, red wine vinegar, lemon juice, salt, and pepper.
Pour over the salad and mix well. Refrigerate until ready to serve.

PATATOSALATA (GREEK POTATO SALAD)

Patatosalata (Greek Potato Salad) image

This potato salad uses a traditional Greek oil-lemon dressing. Delicious and easy, patatosalata brings potatoes to the table in a whole new way.

Provided by Nancy Gaifyllia

Categories Side Dish Lunch Dinner Salad

Time 30m

Yield 6

Number Of Ingredients 8

Ingredients

1 large white or red onion
5 to 6 medium-large potatoes
3/4 cup extra-virgin olive oil
1/3 cup lemon juice (freshly squeezed)
3 cloves garlic (crushed)
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/4 cup fresh parsley (chopped)

Steps:

Cut the onion into thin slices, then cut the slices in half.
Peel the potatoes and cut them into large bite-sized chunks of equal size. Rinse well.
Add the potatoes to a pot of cold water, enough to cover them by 1 1/2 inches. Bring the water to a boil and boil the potatoes over medium-high heat for about 15 minutes.
Test the potatoes for doneness after 10 minutes. They should pierce easily with a fork when they're ready. If they're not quite there yet, keep checking in 1-minute increments.
Remove the potatoes from the heat as soon as they're done and drain them. Overcooking will turn them to mush when you prepare the salad.
Place the potatoes in a serving bowl or dish. Add the onions and toss together.
Combine the olive oil, lemon juice , garlic, salt, and pepper in a small bowl using a whisk.
Add the dressing to the potato and onion mixture just before you're ready to serve and combine well. Sprinkle with the parsley.

Nutrition Facts : Calories 415 kcal, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 4 g, Protein 5 g, SaturatedFat 4 g, Sodium 376 mg, Sugar 3 g, Fat 27 g, ServingSize 6 servings, UnsaturatedFat 0 g

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