Last summer I finally decided to go and work in another place for the summer. So I took a job on an island in the Aegean. Coming from an island of the Ionian I couldn’t believe the difference between them.
That’s the amazing thing about Greece, it has landscapes so different from each other that it almost feels like going to another country. My island Lefkas, has a very lush environment full of trees. It’s also terribly hot in the summer. On the other hand, Naxos (the island in the Aegean) is more like a dry area, where the sun is truly blinding ( their houses were all painted white, which doesn’t really help the situation). With a nice breeze, most of the time.
This island other than being full of ancient Greek historical monuments has one of the most established agriculture trading businesses in Greece. Once I tried their tomatoes, I understood why. Every night when I finished work, I would go home and make myself a tomato salad. It was the best tomatoes I’ve tried in my whole life.
What they’re most famous for though is their Gruyère cheese and their variety of Potatoes. Again, very very tasty. Where do all these fit with my potato salad recipe? I found these nice and flavorful potatoes and they reminded me of theirs.
How To Make The Greek Potato Salad Recipe
Instead of boiling the potatoes I decided to bake them wrapped in aluminum foil. This way no nutrients get lost by throwing away the water. Plus they have a nice and firmer texture instead of mushy one from boiling.
After they cool down, you mix them with the fresh herbs and lemon-garlic dressing and let it rest in the fridge for a few hours. This way you boost the flavor by 100%.
Simple Fresh And Healthy
So this potato salad is using only fresh herbs and an Olive oil-lemon-garlic dressing. No mayo and other unhealthy stuff. Just Simple and healthy. I like to serve it with some Fresh fish, their amazing together. After all, fish doesn’t need thick sauces or other heavy stuff that will cover its taste. Just a neat, light salad like this.
And it definitely complements any type of meat as well. But especially grilled meat.
- 4 medium sized potatoes
- 1 spring onion
- a handfull of parsley
- a handfull of dill
- salt and ground pepper for seasoning
For The Dressing:
- 4 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 small garlic clove minced
- a few drops of fresh lemon juice
- Preheat oven to 464°F or 240°C.
- Clean the skin of the potatoes, by rubbing them with a kitchen sponge under running water.
- Wrap them one by one in aluminum foil.
- Add the potatoes in a baking pan. Add 2 fingers of water in the pan.
- Bake for about 45-50 minutes. Prick the potatoes with a knife to make sure they’re cooked. Set aside and let the potatoes reach room temperature.
- Peel of the skin of the potatoes. Chop them in small square pieces and add them in a salad bowl.
- Chop the spring onion, the dill and parsley. Add to the bowl as well.
- Season with salt and pepper.
For The Dressing:
- In a small bowl whisk together the olive oil, vinegar, fresh lemon juice, and garlic.
- Add the dressing to the salad and mix well. Refrigerate for about 2 hours before serving.
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