Labadie Recipe Database

Name Wine Country Potato Salad, Patatosalata Number of People 6 List of Ingredients 2 lbs. medium-sized red potatoes, about 20 1 3/4 tsp. kosher salt 1 medium red onion, halfved and sliced into half moons 1/4 cup thinly chopped green onions, about 2, green and white portions 24 pitted and halved kalamata olives 1 T. finely chopped fresh dill 1 T. finely chopped fresh oregano leaves 1/4 cup extra-virgin olive oil 1 T. red wine vinegar 1/4 cup lemon juice, about 1 lemon 1/4 tsp. freshly ground black pepper Description Scrub the potatoes and place in a 6 to 8 quart saucepan. Cover with cold water, add 1 tsp. 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, green onions, olives, dill, and oregano in a medium-sized salad bowl. Put aside. When the potaotes are done, drain well in a colander, and allow to cool slightly. Cut the potatoes into quarters and add them to the salad bowls with the onions, olives, and herbs. In a small bowl whisk together the olive oil, red wine vinegar, lemon juice, 3/4 tsp. salt and pepper. Pour over the salad and mix well. Taste and add more salt and pepper if necessary. Refrigerate until ready to serve. Time 1 hour plus cooling time Difficulty (1-5) 2 Notes Image