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id
409
Name
Wine Country Potato Salad, Patatosalata
Main Dish Category
Side Dish
Secondary Dish Category
Main Ingredient
Potatoes
Other Ingredient
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
Cooking Type
Boil
Difficulty (1-5)
2
Notes
Origin
Food Network
Image