When I was growing up, potato salad was made with mayonnaise. Rich and creamy, it was one of my favourite summer dishes, until I tried this version at a Greek friend’s house. It is much lighter for summer, and perfect for meals in our heat, when it is dry and hot, and you don’t really feel like mayonnaise (well, I probably always feel like mayonnaise, but this is a great alternative!) You can adjust the dressing to your taste, and I have used spring onions, instead of white onion, which is just as good.
5-6 medium-large potatoes
3/4 cup of extra virgin olive oil
1/3 cup of lemon juice
3 cloves of garlic, crushed (you didn’t think I’d chose a recipe without garlic!)
1 large white onion
fresh ground black pepper
1/4 cup of freshly chopped parsley
Method: Cut the onion into thin slices, then cut slices in half. Peel the potatoes, cut into large bite-sized pieces (try to get them the same size). Place into a saucepan of boiling water, until you can pierce them easily with a fork (approx 15 minutes). Drain when they are cooked, and place in a serving bowl, with the onions, and toss.
The dressing is made by combining the olive oil, lemon juice, garlic, salt and pepper. You can whisk it together, or put it in a large, screw top jar, and shake it until it combines. It will look a bit cloudy, and check that it suits your own tastes at this stage. Pour this dressing over the potatoes, while they are still warm. It will let the dressing absorb a little into the potatoes, giving the dish more flavour. You can serve it warm, at room temperature, or cold. Enjoy!
Tomorrow’s recipe will be a spicy chicken and herb salad. See you then.