Wednesday, May 18, 2011

Greek-Style Potato Salad

Greek Style Potato Salad
As shared from the kitchen of  Once Upon a Plate by Mari

You can eat this right away after assembling, but it's best if made ahead and refrigerated( a few hours or overnight) to allow the flavors to marry. Remove from refrigerator and allow salad to lose some of the chill for best flavor before serving.  Can be served cool or at room temperature.

Yield: Flexible,  just use this as a guideline, adjust according to how much salad you want to make. The following recipe will provide 4 to 6 servings


2 pounds small red potatoes
2 Tablespoons lemon juice (or white wine vinegar)
1/2 pitted kalamata olives, sliced or quartered
1/2 to 3/4 cup marinated artichoke hearts, drained, any tough, fibrous outer leaves removed & discarded *
1 tablespoons capers in brine, drained and rinsed
1/2 cup feta cheese, cut into 1/2-inch dice (can add more feta if desired)
2 tablespoons red onion, cut into fine dice (> 1/4-inch)
Flat leaf Italian parsley, leaves pulled from stems and leaves roughly chopped

Optional: Any of the following ~  3/4 to 1 cup diced cooked chicken, cooked shrimp, 2 or 3 hard cooked eggs, chopped.

When potatoes are completely cool, gently stir in remaining salad ingredients.


3 Tablespoons fresh lemon juice (or white wine vinegar)
1 teaspoon dried oregano, crumbled or 1 Tablespoon fresh oregano, chopped
2/3 cups olive oil
Optional: 1 small garlic clove, peeled and finely minced.
1/2 teaspoon salt
Several grinds of freshly ground black pepper 

Cut potatoes into quarters or halves depending upon their size. Steam for 7 to 10 minutes (test with the tip of a knife after 5 minutes of cooking) Potatoes should be tender throughout, but still firm enough to hold their shape without falling apart or crumbling.

Immediately transfer the hot potatoes to a bowl toss with 2 tablespoons of lemon juice, and set aside to cool completely.

Meanwhile,  whisk (or shake in a covered jar with tight fitting lid) the dressing ingredients until well emulsified. Taste and adjust seasonings.

Pour dressing over potato mixture and carefully toss to distribute dressing evenly. Taste and adjust seasonings.

*Note: If you like, reserve artichoke marinade and whisk into the dressing.