| Level: | Easy |
| Total: | 1 hr |
| Prep: | 35 min |
| Cook: | 25 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr |
| Prep: | 35 min |
| Cook: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 pounds medium-sized red potatoes, preferably Red Bliss potatoes, about 20 potatoes
- 1 3/4 teaspoons kosher salt
- 1 medium red onion, halved and sliced into half moons
- 1/4 cup thinly chopped Napa Valley spring onions, about 2, green and white portion
- 24 pitted and halved kalamata olives
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped fresh oregano leaves
- 1/4 cup extra-virgin olive oil
- 1 tablespoon Zinfandel wine vinegar
- 1/4 cup lemon juice, about 1 lemon
- 1/4 teaspoon freshly ground black pepper
Instructions
- Scrub the potatoes, and place in a 6 to 8-quart saucepan. Cover with cold water, add 1 teaspoon of the salt, place over high heat, and bring the water and potatoes to a rolling boil. Turn down to medium and simmer for approximately 20 to 25 minutes, or until they are tender when pierced with a knife.
- While the potatoes are cooking, combine the onions, spring onions, olives, dill, and oregano in a medium sized salad bowl. Put aside. When the potatoes are done, drain well in a colander, and allow to cool slightly. Cut the potatoes into quarters and add them to the salad bowl with the onions, olives, and herbs.
- In a small bowl whisk together the olive oil, red wine vinegar, lemon juice, 3/4 teaspoon salt, and pepper. Pour over the salad and mix well. Taste and add more salt and pepper if necessary. Refrigerate until ready to serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 224 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 483 mg |
| Serving Size | 1 of 6 servings |
| Calories | 224 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 483 mg |
Reviews
I grew up with the “mustard-mayo” potato salad and have tried a recipe for “french potato” salad using too much olive oil, when cold it is very yucky so must be eaten at room temperature, which is ok with me; however, this Greek version, Patatosalata from Cat Cora opens up the delious version we all need to change to. It is easy , economical and healthier than other “american or french” versions. Thanks again for another favorite at my home! Trish Rose
I am a mayo in my potato salad kind of person. But this was really nice. Thank you Cat. That’s why you’re an Iron Chef.
I like mayo. best. I fell alsleep with the TV on and woke to the bread making. I wouuld have loved to have the breads they were talking about. I guess I’ll go to te internet for the anise bread.