Hi folks! Today I want to share with you how to make Greek Potato Salad, which is one of my favorite sides. I’ve never been a fan of the mayonaise-y potato salads, so this is right up my alley. Plus, it’s healthy, uses just a handful of ingredients, and comes together in about 15 minutes. Those are all good things in my book!
Ok, let’s get started. These are the ingredients that you’ll need: small red potatoes, olive oil, juice of 1/2 a lemon, scallions, parsley and salt.
First, let’s get the potatoes started, so go ahead and put them in a pot and add water until they are covered by 1 inch. (Notice how I cut the large ones in half so that they’ll cook at the same speed as the small ones).
Now, bring the water up to a rolling boil.
While the potatoes are cooking, Let’s chop the rest of our ingredients. Oh, and the potatoes will take about 12-15 minutes to get fork tender (which literally means that you’ll cook them until a fork will slide easily into one).
First, I’ll start by chopping the scallions. Notice how I’m chopping all of them here. I’m only going to use half, but I know that I’ll use the rest later in the week, so I just chop them all at once and store the remainder in a tupperware container.
And now I’ll chop the parsley. Same deal here – I’ll only use a handful in this recipe, but I’ll chop it all and store the rest.
Ok, now we’re going to fast forward 7 minutes to when the potatoes are done cooking. Once I strain them, I’m going to add them to my bowl. Typically, I’ll cut them into slightly smaller pieces once they’re in the bowl…and probably burn my fingers in the process.
The next step is to add the rest of the ingredients. Let’s start with the olive oil, about 1/4 cup is good and I usually eyeball it. In Greek cooking, olive oil is one of the most frequently used ingredients and I always have about a gallon on hand. It makes me happy.
Next, we’ll add the juice of half a lemon. Notice how rebellious I am by squeezing the lemon right over the potatoes, just daring the seeds to make a break for it. The won’t though because I’m the law around here. Oh, and please ignore the Sharpei-like folds of my hand. Thank you.
Next we’ll add the parsley. (Chef’s note: If you don’t have fresh parsley on hand, just add a tablespoon or so of the dried stuff and it will still be tasty. If you serve a couple bottles of wine before dinner, your guests will never know the difference.)
And then we add my absolute most favorite salt in the world that my good friend Stella turned me on to. It’s called Redmond’s Sea Salt and it’s from Utah and it is the best tasting (and good for you!) salt in the whole world. It has over 50 trace minerals that are normally stripped from regular table salt. Did I mention that I’m a salt connoisseur? What, you’ve never heard of such a thing? It’s true folks, we’re quite the secret society and very exclusive.
Finally, I’m going to add my scallions. By the way, my Greek mother calls these new onions. The first time she said it my response was, “what the heck are new onions?” Well, apparently, that’s the direct translation from Greek. Even though she’s been in this country for over 35 years, some habits are hard to break. Like pronouncing the “L” in salmon. I think I’ve pointed this out to her at least 1,523 times, but I digress.
Now, all you have left to do is stir it up and eat it! Isn’t she purty?
This potato salad can be served warm or cold – it’s great both ways. Now go make it immediately and be sure to come back and tell me what you think!