Greekmediterraneanpotatosalad Recipes

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 SALAD POTATO SALAD FROM TARPON SPRINGS

Steps:

• Make the Potato Salad: Place the potatoes in a pot and cover them with cold water. Season with a teaspoon of salt and bring to a boil. Reduce the heat to medium and boil until the potatoes are fork tender. About 15 minutes. Drain the water and place the potatoes in a mixing bowl. Season the potatoes with some salt and black pepper. Add the mayonnaise, yogurt, and vinegar and toss to coat. Add the dill and toss. Taste and adjust the seasoning if needed. Chill the potato salad in the refrigerator. This can be done overnight or for an hour. Make the Greek Salad: Combine all of the salad ingredients in a large bowl and add the dressing. Toss to coat. Serve: Place the potato salad in a large serving bowl and top with the greek salad. Kali Orexi!

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/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.

MEDITERRANEAN POTATO SALAD

Steps:

• Heat the oil in a saucepan, add the onion and cook for 5-10 mins until soft. Add the garlic and oregano and cook for 1 min. Add the tomatoes and peppers, season well and simmer gently for 10 mins.
• Meanwhile, cook the potatoes in a pan of boiling salted water for 10-15 mins until tender. Drain well, mix with the sauce and serve warm, sprinkled with olives and basil.

MEDITERRANEAN GREEK SALAD

Steps:

• In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving.

MEDITERRANEAN POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• In a large bowl, combine the potatoes, green peppers, cucumbers, red onion and cheese.
• Whisk together the lemon juice, salad dressing, salt and pepper. Pour over salad and toss to coat. Serve with pita bread wedges if desired.

MEDITERRANEAN POTATO SALAD

Steps:

• Place potatoes in a 3-qt. microwave-safe dish; add water. Cover and microwave on high for 10-15 minutes or until tender, stirring once. Drain; rinse in cold water., In a large bowl, combine the potatoes, onion, olives, tomatoes, parsley, pine nuts, salt and pepper. Drizzle with dressing; toss to coat. , Let stand at room temperature for 1 hour before serving. Sprinkle with feta cheese. Refrigerate leftovers.

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 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