Preparation: 5 minutes
Cooking: 30 minutes
Portions: 2-3
Difficulty: easy
Price: 5-6 Euros
Oven Baked Chicken with mustard and herbs/Κοτόπουλο Φούρνου με πατάτες
January 30, 2020
Butternut Squash stuffed with leek, roquefort and pine nuts / Κολοκύθα με πράσο, ροκφόρ και κουκουνάρι
November 12, 2020Oven Baked Chicken with mustard and herbs/Κοτόπουλο Φούρνου με πατάτες
January 30, 2020Butternut Squash stuffed with leek, roquefort and pine nuts / Κολοκύθα με πράσο, ροκφόρ και κουκουνάρι
November 12, 2020
Boiling potatoes is nothing difficult or complicated but there are small secrets that make the result really special. This potato salad is a perfect side dish or a filling and tasty lunch for 2 people accompanied with some fresh bread and white wine. Yes, you can have wine for lunch too! It reminds me a lot of spring or summer, when the weather is warm and the salad chilled, straight from the fridge. And now that lent has started in Greece and the sun has started shining more and more I thought it was appropriate to post.
However this salad can be enjoyed all year long. An important plus is that this potato salad can be made completely vegan. Skip the egg and make a simple vegan mayo and you are ready to go. Will post soon 2 mayonnaise version, I know this should come first but you can find really good store-bought mayonnaise both normal and vegan.
Choose all purpose potatoes and try to find similar sized potatoes so they will boil evenly and will need the same boiling time. This potato salad can be stored in the fridge for 2-3 days and you can even keep the ready boiled potatoes sealed so you can use later, either with their skin or peeled. The whole process of boiling potatoes and the different ways will need a separate post which I plan to do soon-ish! So, lets stick to this method for now.
INGREDIENTS
5 equally sized potatoes
2 spring onions
Black olives
2 spoonsful of capers
2 hard-boiled eggs
Homemade mayonnaise or vegan mayonnaise
Dijon Mustard
Olive oil
Chives
Salt & pepper
PREPARATION
Wash your potatoes thoroughly to remove all the residues leaving the skin on. The potato peel has the ability to retain all the nutrients.
Fill a pot with cold water and add the potatoes while the water is still cold so they soften. Bring the pot to a boil. Add 2 table spoons of salt. You want your water to be well salted so it will be absorbed by the potatoes.
Cook the potatoes until tender. Bring the water to a simmer over medium-high heat. Cook until the potatoes are tender all the way through when pierced with a fork, 12 to 15 minutes.
In the meantime, boil your eggs and chop your spring onions and chives. Mix 3 spoons of mayonnaise, a spoon of mustard, ¼ a cup olive oil and salt & pepper. Leave the dressing on the side.
Drain and rinse the potatoes when ready. Rinse the potatoes under cold water and when they are cool enough peel them and cut them into cubes, each to be a bite size.
Mix the onions, chives, capers and olives. Add your dressing and stir until thoroughly combined. Add your hard-boiled eggs cut into slices. Try and season with more salt and pepper or more olive oil.
Cover your salad with wrap and store it in the fridge till serving.
Ps. This is a basic potato salad recipe. You can replace the mayonnaise with yogurt for a lighter version, or add celery, grated carrot or pieces of bacon to give an extra *oomph*.
1 Comment
We absolutely love your blog and find most of your post’s to be just what I’m looking for. Would you offer guest writers to write content for yourself? I wouldn’t mind composing a post or elaborating on most of the subjects you write about here. Again, awesome web site!