Greek potato salad a la Greek
Greek potato salad a la Greek
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Διατροφική αξία ανά μερίδα
Greek potato salad a la Greek
Υλικά
- 1 kg baby potatoes
- 1 red onion
- 2 spring onions
- 2 tbsp capers (desalted)
- 1 cucumber
- 12 cherry tomatoes
- ½ bunch fresh parsley (leaves only)
- ⅓ bunch fresh dill (leaves only)
- ¼ bunch fresh mint (leaves only)
- 12 Kalamata olives (pitted)
For the dressing
- 100 ml extra virgin olive oil
- Juice & zest of 1 lemon
- 1 tbsp Dijon mustard
- 1 small garlic clove, finely chopped
- 1 tbsp honey
- Flaky sea salt
- Freshly ground black pepper
Εκτέλεση
Wash the potatoes very well and place them in a pot with plenty of salted water, starting from cold. Bring to a simmer over medium heat and cook for about 25’, until tender but still holding their shape.
Remove them with a slotted spoon and cut into evenly sized pieces while still warm.
Cut the red onion into thin slices and place it in a small bowl with cold water for 10’ to reduce its sharpness. Drain well and pat dry with kitchen paper.
Prepare the dressing: mix the mustard with the honey, then add the lemon zest and juice, garlic, flaky sea salt and freshly ground black pepper. Gradually whisk in the extra virgin olive oil until the dressing is smooth and emulsified.
Salad assembly
Place the warm potatoes in a large salad bowl, pour over the dressing and mix gently.
Finely chop the olives and spring onions, slice the cucumber, and cut the cherry tomatoes in half. Add them to the bowl together with the red onion and capers.
Finally, add the finely chopped herbs (parsley, dill and mint), mix gently and serve.
The potatoes should not be cooled before adding the dressing so they absorb all the aromas and become more flavorful.
Add the fresh herbs at the very last moment to preserve their aroma and freshness.
