Wine Country Potato Salad, Patatosalata

Total Time:
1 hr
35 min
25 min

4 to 6 servings

  • 2 pounds medium-sized red potatoes, preferably Red Bliss potatoes, about 20 potatoes
  • 1 3/4 teaspoons kosher salt
  • 1 medium red onion, halved and sliced into half moons
  • 1/4 cup thinly chopped Napa Valley spring onions, about 2, green and white portion
  • 24 pitted and halved kalamata olives
  • 1 tablespoon finely chopped fresh dill
  • 1 tablespoon finely chopped fresh oregano leaves
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon Zinfandel wine vinegar
  • 1/4 cup lemon juice, about 1 lemon
  • 1/4 teaspoon freshly ground black pepper
  • Scrub the potatoes, and place in a 6 to 8-quart saucepan. Cover with cold water, add 1 teaspoon of the salt, place over high heat, and bring the water and potatoes to a rolling boil. Turn down to medium and simmer for approximately 20 to 25 minutes, or until they are tender when pierced with a knife.

  • While the potatoes are cooking, combine the onions, spring onions, olives, dill, and oregano in a medium sized salad bowl. Put aside. When the potatoes are done, drain well in a colander, and allow to cool slightly. Cut the potatoes into quarters and add them to the salad bowl with the onions, olives, and herbs.

  • In a small bowl whisk together the olive oil, red wine vinegar, lemon juice, 3/4 teaspoon salt, and pepper. Pour over the salad and mix well. Taste and add more salt and pepper if necessary. Refrigerate until ready to serve.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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