Sides
Soula's Potato Salad
Πατατοσαλάτα της Σούλας
When Soula was looking for a mayonnaise-less filled version of a potato salad, she turned to the Mediterranean way of preparing dressing. This light, traditional potato salad alternative has made it onto the table at many family gatherings. The secret to the best texture is to not let the potatoes overcook and go too mushy.
Main
Ingredients
- 8 potatoes
- A handful of thinly sliced red onion
- (or spring onion if you don’t have any)
- A handful of parsley, thinly sliced
- 1 tablespoon white vinegar
- 1 tablespoon olive oil
- Sprinkle of salt and pepper
Method
- Peel the potatoes and cut them into 3cm cubes
- Place the potatoes in a large pot and fill with just enough cold water to cover them entirely. Generously salt the water
- Bring the water to a boil over high heat. Once boiling, reduce the heat to maintain a gentle simmer and cook until the potatoes are slightly firm, but tender in the middle. The potatoes should be cooking for 8-10 minutes
- In the meantime, finely chop the onion and parsley into thin slices
- Once the potatoes are cooked, drain them well in a colander and transfer them into a large bowl
- Let the potatoes cool to room temperature. This will take about 15 minutes
- Sprinkle as much vinegar as you want to taste, and pour the olive oil evenly over the potatoes with salt and pepper
- Add in parsley and red onion and toss gently