GREEK POTATO SALAD

Greek Potato Salad image

My favourite potato salad. I sometimes jokingly call it the 'Vampire's Death' potato salad cause how could a vampire survive all that garlic?

Provided by evelynathens

Categories Potato

Time 27m

Yield 6-8 serving(s)

Number Of Ingredients 7

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Ingredients

5 -6 large potatoes, cooked (I peel them and nuke them on high for 12 minutes, leave in microwave for another hour.)
1 1/2 tablespoons finely minced garlic
1 teaspoon salt
1 tablespoon red wine vinegar
1 1/2 lemons, juice of
3/4 cup olive oil (olive oil is GOOD for you. Don't be afraid to use it!)
1 cup cilantro (we usually use spearmint) or 1/2 cup mint with 1/2 cup parsley (we usually use spearmint)

Steps:

Drain the (hot) potatoes of any liquid and cut into nice big chunks.
Add all the ingredients, except parsley and/or cilantro and stir, carefully, to incorporate the oil into the potato (most of the oil will be absorbed, but some may reappear if the salad sits too long- just give it another stir).
Many of the potato chunks will start to puree and others will stay in nice big pieces- texturally you're going from creamy to chunky in ever bite. When the salad has cooled a bit, add the parsley and/or cilantro. I like this warm or at room temperature - never cold.
If it's not all gone by the end of the day, it can be used as the base for a yummy (garlicky) soup.

Nutrition Facts : Calories 486.9, Fat 27.4, SaturatedFat 3.8, Sodium 413, Carbohydrate 56.4, Fiber 7.5, Sugar 2.9, Protein 6.8

*** Explore more Greek Potato Salad Recipes »

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