Greek Potato Salad
Everyone loves a good potato salad, and the best part is that it’s one of those dishes that you can prepare without putting too much effort. All you need is mayo, something acidic like pickles, a little bit of onion, and you are good to go.
This recipe follows this principle and is quite simple, but it shows how with a few extra ingredients you can elevate some dishes to a whole new level.
“It’s a salad but it’s not green, I like it.”
He does have a point. Technically it’s more a side dish than a salad.
“Salad”
Ingredients
750g potatoes
1 tbsp mild mustard
60 g mayonnaise
60g greek yoghurt
zest of 1 lemon
1/2 tbsp honey
1 tbsp olive oil
1 tbsp vinegar
30g capers
30g olives
1 spring onions
1 handful of dill
1 tsp paprika
Salt & pepper
Cooking time & people
40min to prepare
Step by step
Cook the potatoes in boiling water with the skin on. They are ready when you can easily pierce them with a fork; this should take 30 to 40 minutes depending on their size
Set them aside until they cool down, that’s when you’ll want to peel them
In a separate bowl mix the mayo, yoghurt, oil, lemon zest, honey, vinegar, mustard and paprika
If you haven’t already, peel the potatoes and roughly cut them into medium/small pieces
Add the potatoes in the bowl and mix well
Add the sliced spring onion, a chopped handful of dill, olives and capers. Season to taste with salt and pepper and mix well
Cover your bowl and let it rest in the fridge for at least a couple of hours before you eat it. You definitely don’t want to serve a warm potato salad
Tips & cheats
This is best enjoyed cold and it’s one of those dishes that gets better with time. Plan to make it a couple of days in advance and simply let it rest in the fridge.
The balance with the acidic elements of the dish is subtle. The lemon zest and vinegar can make or break the dish. In order to achieve the perfect balance between all the ingredients you have to make sure you taste more than once when mixing.
Don’t be afraid to slightly adjust quantities based on your taste.
