Salata Pataton Greek Potato Salad Food

GREEK POTATO SALAD

Steps:

• Drain the (hot) potatoes of any liquid and cut into nice big chunks.
• Add all the ingredients, except parsley and/or cilantro and stir, carefully, to incorporate the oil into the potato (most of the oil will be absorbed, but some may reappear if the salad sits too long- just give it another stir).
• Many of the potato chunks will start to puree and others will stay in nice big pieces- texturally you're going from creamy to chunky in ever bite. When the salad has cooled a bit, add the parsley and/or cilantro. I like this warm or at room temperature - never cold.
• If it's not all gone by the end of the day, it can be used as the base for a yummy (garlicky) soup.

LIGHT AND EASY GREEK POTATO SALAD

Steps:

• Place red potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain and chill in freezer until cold, about 30 minutes.
• Slice potatoes and place into a large salad bowl; toss potatoes with green onion. Whisk olive oil, red wine vinegar, lemon juice, garlic powder, onion powder, salt, black pepper, oregano, sugar, rosemary, and red pepper in a bowl. Pour the dressing over the potatoes and toss. Serve immediately or chill until serving time.

SALATA PATATON - GREEK POTATO SALAD

Steps:

• Wash the potatoes well and drop them in boiling water in their jackets for about 15-20 minutes.
• When done, remove with a slotted spoon and allow to cool.
• Peel, cut into wedges in bowl, add the parsley and mint and mix well.
• In another bowl, mix the olive oil, lemon juice and zest, liqueur, pepper and a little salt, beating with a whisk.
• Pour over the potatoes.

PATATOSALATA (GREEK POTATO SALAD)

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.

GREEK POTATO SALAD

Steps:

• Cut potatoes across width into 1/8-inch slices. Place in a large bowl and wash in cold, running water until water runs clear.
• Bring a large pot of salted water to a boil. Add potatoes, bring back to a boil, and cook until slices are barely soft, about 3 to 5 minutes. Drain in a colander.
• Combine remaining ingredients in a medium bowl. Add warm potato slices and toss to combine. Serve immediately or chill. Potato salad may be kept in a sealed container in refrigerator for 2 to 3 days.

GREEK POTATO SALAD: PATATOSALATA

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.

GREEK POTATO SALAD II

Steps:

• Steam potatoes in batches, covered, for 6-8 minutes, or until just tender and, in a large bowl, combine with the onion, olives, capers, and hard-boiled eggs.
• Boil garlic for 5 minutes and peel it.
• In a blender, puree garlic with oregano, vinegar and oil.
• Add feta and blend dressing until it is combined well.
• Toss potatoes with dressing and cilantro and season to taste.

SOUR CREAM POTATO SALAD

Steps:

• Chop the egg whites fine. Mash the yolks or put them through a sieve.
• Mix the egg yolk with mustard, mayonnaise and sour cream for the dressing.
• Mix all the remaining ingredients well. Toss with dressing. Use additional sour cream, if needed, to moisten well. Chill and serve.

GREEK POTATO SALAD

Steps:

• Boil potato slices 10-12 minutes or until fork-tender; drain.
• While potatoes are cooking, soak sun-dried tomatoes in boiling water for about 10-12 minutes.
• Whisk together dressing ingredients and set aside.
• Drain tomatoes and press dry with paper toweling.
• Place potatoes, tomatoes and cucumbers in a mixing bowl; toss with dressing.
• Place on serving platter and garnish with onions, cheese and olives.