Patatosalata — Kretischer Kartoffelsalat

Patatosalata — Cretan Potato Salad

PREPARATION

15 min

COOKING TIME

20 min

PERSONS

6

Ingredients

  • 1 kg waxy potatoes
  • 100 ml olive oil (Crete-Manufacture)
  • 3 tsp Greek oregano (Crete-Manufacture)
  • 2 tsp sea salt (Crete-Manufacture)
  • Juice of 2 lemons
  • 1 red onion (finely diced)
  • 3 spring onions (in rings)
  • Black pepper
  • Fresh parsley (chopped)
  • Optional: Kalamata olives, capers



Memories

Cretan potato salad doesn't need mayonnaise. The still-warm potatoes absorb the olive oil like a sponge. Oregano, lemon, onions.
It tastes better warm than cold — and even better the next day than on the first, once the flavors have had time to meld.

Directions

Step 1:
Boil potatoes in their skins until soft, about 20 to 25 minutes. Cooking them in their skins preserves flavor and texture.

Step 2:
Let cool slightly, then peel and slice. Slice while warm so the marinade is absorbed better.

Step 3:
Mix olive oil, lemon juice, oregano, and sea salt and immediately pour over the warm potatoes.

Step 4:
Slice red onion into thin rings and add. Add capers and fresh parsley.

Step 5:
Mix carefully so the potato slices don't break apart.

Step 6:
Let marinate for at least 20 minutes. Serve at room temperature, not cold, as this allows the aroma to develop best.

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