Greek Potato Salad
"My favourite potato salad. I sometimes jokingly call it the 'Vampire's Death' potato salad cause how could a vampire survive all that garlic?"
photo by Mamas Kitchen Hope
- Ready In:
- 27mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 5 -6 large potatoes, cooked (I peel them and nuke them on high for 12 minutes, leave in microwave for another hour.)
- 1 1⁄2 tablespoons finely minced garlic
- 1 teaspoon salt
- 1 tablespoon red wine vinegar
- 1 1⁄2 lemons, juice of
- 3⁄4 cup olive oil (olive oil is GOOD for you. Don't be afraid to use it!)
- 1 1 cup cilantro (we usually use spearmint) or 1/2 cup mint with 1/2 cup parsley (we usually use spearmint)
directions
- Drain the (hot) potatoes of any liquid and cut into nice big chunks.
- Add all the ingredients, except parsley and/or cilantro and stir, carefully, to incorporate the oil into the potato (most of the oil will be absorbed, but some may reappear if the salad sits too long- just give it another stir).
- Many of the potato chunks will start to puree and others will stay in nice big pieces- texturally you're going from creamy to chunky in ever bite. When the salad has cooled a bit, add the parsley and/or cilantro. I like this warm or at room temperature - never cold.
- If it's not all gone by the end of the day, it can be used as the base for a yummy (garlicky) soup.
Questions & Replies
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Reviews
-
Delicous! Used a bit less garlic and half parsley and coriander. Next time I will make sure to make it the day before because there was a little bit left and that tasted even better the next day! I used potatoes in their skin, mixed the oil, lemon juice and garlic in a jug and poured first half of that mixture with the potatoes, just to see how much it would absorb. The other minor change I will make is that I will add the herbs, parsley/coriander, after the salad has cooled so they will keep their green color. The consistency turned out excactly how you said, partly pureed and chunky. -
Excellent!!! We absolutely loved this salad :) We used Yukon Gold potatoes and as such used less olive oil (they are less "thirsty" than other potatoes). We made it two hours before serving at room temperature. I would have enjoyed trying it the next day but this was so good that DH raided the refrigerator in the middle of the night and left the empty container in the sink. We love lemon and garlic and will make this again and againt!!! Thanks so much evelyn/athens! -
Hei, this was wonderful! The best potato salad ever. In finland we use always sour cream in potato salad. This was so fresh and the lemon tasted so good. Thank you! -
Flavor was great, but I used red potatoes (aka "waxy" potatoes) and they were so nice and firm, that the little cubes didn't break down well enough to absorb all of the dressing. I think I should have used russets. I did cut down the amount of dressing ingredients as some other folks mentioned. -
Very good potato salad! I used less salt and oil and added a little bit of broth to lower the fat.
see 11 more reviews
Tweaks
-
Used less olive oil.
RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
