Greek cuisine · Salads & Mezze

Patatosalata Elliniki

Warm potato cubes with red onion, capers and parsley, dressed only with olive oil and vinegar.

Ingredients · for 4 servings

• 1 kg waxy potatoes
• 1 red onion
• 2 tbsp capers
• 1/2 bunch parsley
• 1 tbsp dill
• 3 tbsp red wine vinegar
• 7 tbsp olive oil
• 1 tsp oregano
• Salt, pepper

Instructions

1. Wash the potatoes and boil unpeeled in salted water 20–25 min., until they can be pierced easily with a knife but still have some resistance.
2. Drain the potatoes, let steam off briefly and peel while still hot, then cut into about 2 cm cubes.
3. Drizzle the potato cubes right away with the red wine vinegar and salt lightly – warm, they absorb the acidity best.
4. Shave the red onion into wafer-thin half-rings, rinse and drain the capers, finely chop parsley and dill.
5. Carefully fold everything into the warm potatoes, add the olive oil and season with oregano, salt and pepper.
6. Let the salad rest 15 min. and serve warm with grilled dishes – in the fridge it loses its aroma.