A delicious potato salad loaded with fresh Greek flavours
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Course: Light meal, Salad, Side Dish
Cuisine: Greek
Author: Mia Kouppa
Ingredients
1000gramssmall potatoes
1 /2tspsalt
3/4cupfrozen peas
275gramscherry tomatoes
2celery stalks
2green onions
1/3cupKalamata olives, pitted and sliced
1/3cupchopped fresh parsley
1/4cupolive oil
2tbspwhite wine vinegar
1tspsalt
1/4tsppepper
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.