Potato Salad (Πατατοσαλάτα)
A delicious potato salad loaded with fresh Greek flavours
Ingredients
- 1000 grams small potatoes
- 1 /2 tsp salt
- 3/4 cup frozen peas
- 275 grams cherry tomatoes
- 2 celery stalks
- 2 green onions
- 1/3 cup Kalamata olives, pitted and sliced
- 1/3 cup chopped fresh parsley
- 1/4 cup olive oil
- 2 tbsp white wine vinegar
- 1 tsp salt
- 1/4 tsp pepper
Instructions
- Wash your potatoes and slice them either in half or in quarters, depending upon the size.
- Bring a large pot of water to a boil. Add 1/2 teaspoon salt and the potatoes. Reduce the heat to medium, cover the pot and boil your potatoes for approximately 20 minutes, until a sharp knife slides into them easily.
- While your potatoes are cooking, boil your frozen peas in a small pot of water for approximately 10 - 15 minutes, until they are done.
- While your potatoes and peas are boiling, prepare your other ingredients. Chop your celery and green onions finely and set aside. Slice your cherry tomatoes in half and set aside.
- When your potatoes and peas are ready drain them in a colander. Transfer them to a large bowl and add the rest of your ingredients: the tomatoes, celery, green onions, olives, parsley, olive oil, white wine vinegar, salt and pepper.
- Toss gently, and set aside to cool slightly.
- Enjoy!
Notes
This salad is best served warm or at room temperature. If you need to refrigerate leftovers, it's a good idea to heat it up in the microwave, prior to serving it.