Mia Kouppa

https://miakouppa.com

Potato Salad (Πατατοσαλάτα)

A delicious potato salad loaded with fresh Greek flavours

Prep Time20

Cook Time25

Total Time45

Course: Light meal, Salad, Side Dish

Cuisine: Greek

Servings: people

Calories: 368kcal

Author: Helen Bitzas

Ingredients

2.2 lbs 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

US Customary - Metric

Instructions

Wash your potatoes and slice them either in half or in quarters, depending upon the size.
2.2 lbs small potatoes
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.
1 /2 tsp salt
While your potatoes are cooking, boil your frozen peas in a small pot of water for approximately 10 - 15 minutes, until they are done.
3/4 cup frozen peas
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.
275 grams cherry tomatoes, 2 celery stalks, 2 green onions
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.
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
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.

Nutrition