Greek Potato Salad - {Patatosalata} Recipe - Cooking Index
2 lbs | 908g / 32oz | Red Bliss potatoes - boiled, quartered |
1 lb | 454g / 16oz | Red onion - halved, and (medium) |
Sliced into half moons | ||
2 | Scallions - thinly chopped | |
24 | Kalamata olives - pitted, halved | |
1 tablespoon | 15ml | Finely-chopped dill |
1 tablespoon | 15ml | Finely-chopped fresh oregano |
2 oz | 56g | Olive oil |
1/2 oz | 14g | Red wine vinegar |
1 | Lemon - juiced | |
Kosher salt - to taste | ||
Freshly-ground black pepper - to taste |
In a medium salad bowl, combine the potatoes, onions, scallions, olives, dill, and oregano.
In a small bowl whisk together the olive oil, red wine vinegar, lemon juice, salt, and pepper.
Pour over the salad and mix well. Refrigerate until ready to serve.
This recipe yields 4 to 6 servings.
Source:
MELTING POT with Cat Cora - (Show # MP-1C06) - from the TV FOOD NETWORK
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