What is the Recipe About?
Patata Salata, or Greek Potato Salad, is a light and refreshing dish that showcases the bright flavors of the Mediterranean. This salad combines tender, boiled potatoes with fresh herbs, tangy lemon, and a hint of olive oil, making it a perfect side dish for any occasion.
Unlike traditional creamy potato salads, Patata Salata is lighter and packed with vibrant flavors, offering a healthy and delicious alternative.
How to Serve?
Serve Patata Salata chilled or at room temperature in a large bowl or on a platter. Garnish with additional fresh herbs and lemon slices for a visually appealing presentation.
This salad pairs wonderfully with grilled meats, seafood, or as part of a mezze spread. It’s perfect for picnics, barbecues, or as a refreshing side dish for a summer meal.
How to Pair?
Patata Salata pairs beautifully with a variety of dishes and beverages. Serve it alongside grilled lamb chops, chicken souvlaki, or fish for a hearty meal. It also complements vegetarian dishes like stuffed tomatoes or spanakopita.
For beverages, consider a chilled white wine like Assyrtiko or a refreshing glass of iced tea with a hint of lemon. The salad’s bright, citrusy flavors make it a versatile addition to many dining experiences.
Some Notes About the Recipe
- Potatoes: Use waxy potatoes like Yukon Gold or red potatoes for the best texture. Boil them until just tender, then let them cool slightly before cutting into bite-sized pieces.
- Herbs: Fresh herbs like parsley, dill, and oregano are essential for authentic flavor. Feel free to add other herbs like mint or basil for a unique twist.
- Dressing: Make a simple dressing with extra virgin olive oil, freshly squeezed lemon juice, minced garlic, and a pinch of salt and pepper. Adjust the seasonings to taste.
- Onions: Thinly sliced red onions or scallions add a nice crunch and a bit of sharpness to the salad. Soak them in cold water for a few minutes to mellow the flavor if desired.
- Olives: Add a handful of Kalamata olives for a briny touch that complements the potatoes and herbs perfectly.
- Mixing: Toss the potatoes gently with the dressing and herbs to avoid breaking them up. Let the salad sit for a few minutes before serving to allow the flavors to meld.
Patata Salata (Greek Potato Salad)
Equipment
- Large pot for boiling potatoes
- Small bowl for dressing
- Large mixing bowl
- Knife and cutting board
Ingredients
- 1.5 kg about 3.3 pounds of small potatoes, scrubbed
- 1/4 cup extra virgin olive oil
- Juice of 1 large lemon
- 2 cloves garlic - minced
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt - or to taste
- 1/4 teaspoon freshly ground black pepper - or to taste
- 1/2 cup fresh parsley - finely chopped
- 1/4 cup fresh dill - finely chopped
- 2 green onions - thinly sliced
Instructions
- Cook the Potatoes: Place the potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes, depending on their size. Drain and let cool slightly.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper. Adjust the seasoning to taste.
- Combine: When the potatoes are cool enough to handle but still warm, cut them into bite-sized pieces if they are not small potatoes. Place the cut potatoes in a large mixing bowl.
- Add Herbs and Dressing: Add the chopped parsley, dill, and sliced green onions to the potatoes. Pour the dressing over the salad and gently toss to combine, ensuring all the potatoes are evenly coated with the dressing and herbs.
- Chill and Serve: Allow the salad to sit for at least 30 minutes at room temperature to allow the flavors to meld together. For a refreshing taste, you can also chill the salad in the refrigerator before serving. Taste and adjust the seasoning if necessary.