Πατατοσαλάτα | Meze
Patatosalata (Greek Potato Salad)
In a Greek world, where there are too many potato creations to count, this one is up there as on of my all time favorites: light, bright, refreshing and crisp. This version of Greek Potato Salad will truly blow your mind.
INGREDIENTS:
3 large potatoes (washed, peeled and cut into cubes)
1 green spring onion or scallion, sliced on the bias
4 cherry tomatoes, halved
1 green pepper (I prefer the light green, skinny long green peppers for this salad)
6-7 olives of your choice
¼ cup fresh dill, chopped
1 lemon, juiced
¼ cup GEVOO
Salt and Pepper to taste
METHOD:
Boil your potatoes in well salted water until soft. Remove and let cool.
Mix together all ingredients and toss gently to keep the potatoes intact.
Transfer to a serving bowl and garnish with a drizzle of GEVOO and dill.
