Recipe courtesy of Cat Cora
Wine Country Potato Salad, Patatosalata
Getting reviews...
- Level: Easy
- Total: 1 hr
- Prep: 35 min
- Cook: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 224
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 483 mg
- Level: Easy
- Total: 1 hr
- Prep: 35 min
- Cook: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 224
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 483 mg
Ingredients
Directions
- 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.
