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.

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

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.

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: 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 SALAD

Steps:

• Place the cucumber, peppers, tomatoes and red onion in a large bowl.
• For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

GREEK/MEDITERRANEAN POTATO SALAD

Steps:

• Cut any large potatoes in half to speed up the cooking.
• Put the potatoes in a large saucepan, completely cover with water and add salt.
• Bring to a boil.
• Cover and simmer over medium-low heat until a knife can pierce the center of the largest potato easily and the potato falls from the knife when lifted, about 25 minutes.
• Meanwhile prepare the dressing: In a small bowl whisk 2 tablespoons lemon juice with a pinch of salt, pepper, and cayenne pepper.
• Add 3 tablespoons olive oil and whisk again.
• Drain the potatoes in a colander, rinse them briefly and leave just until cool enough to handle.
• Peel them if you like, and cut them into 1 inch cubes.
• Put them in a large bowl and add the onions, 3 tablespoons dressing and a sprinkling of salt and pepper.
• With a rubber spatula, fold together gently but thoroughly.
• Let potatoes cool to room temperature.
• Dice the tomatoes to add them to the salad, or cut them in thick wedges to use as garnish.
• Whisk the remaining dressing, pour it over the potatoes and fold it together.
• Add the parsley, capers, half the olives and the diced tomatoes to the potatoes and fold together lightly.
• Taste, adjust seasoning, and add more lemon juice and olive oil if needed.
• Garnish with the remaining olives and with the tomatoes, if you've cut them in wedges.
• Serve at room temperature.

GRILLED GREEK POTATO SALAD

Steps:

• Drizzle potatoes with oil and sprinkle with salt and pepper; toss to coat. Grill potatoes, covered, over medium heat or broil 4 in. from the heat for 20-25 minutes or until tender. , Place in a large bowl. Add the remaining ingredients; toss to coat. Serve salad warm or cold.

GREEK-INSPIRED POTATO SALAD

Steps:

• Bring a pot of lightly salted water to a boil; add potatoes. Boil until fork-tender and mashably soft, about 12 minutes. Drain and immediately place potatoes in a bowl of cold water to prevent further cooking.
• Combine mayonnaise, sour cream, feta cheese, onion, tomatoes, garlic, lemon juice, oil, pepper, and salt in a bowl and mix evenly. Fold in drained potatoes.
• Let sit for 1 hour in a refrigerator before serving.

GREEK STYLE POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
• Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.

GREEK POTATO SALAD

Steps:

• Cut up cooked potatoes.
• Toss with remaining ingredients.
• Chill and serve next day, or you may eat it hot immediately.

GREEK LEMON POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange potatoes in a single layer in a large baking dish or roasting pan.
• Mix water, lemon juice, olive oil, mustard, oregano, salt, and pepper together. Pour over the potatoes and stir to coat.
• Bake in the preheated oven, carefully turning over halfway through, until potatoes are tender and nearly all excess liquid has evaporated, 75 to 90 minutes.

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.

GRILLED GREEK POTATO SALAD

Steps:

• Drizzle potatoes with oil and sprinkle with salt and pepper and toss to coat.
• Grill potatoes, covered, over medium heat for 20-25 minutes or until tender.
• Place in a large bowl. Add the remaining ingredients; toss to coat.
• Serve salad warm or cold.

GREEK POTATO SALAD

Steps:

• 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