Best Salata Pataton Greek Potato Salad Recipes

Greek Potato Salad: Patatosalata image

Provided by Cat Cora

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 11

2 pounds red Bliss potatoes, boiled and quartered
1 medium red onion, halved and sliced into half moons
2 scallions, thinly chopped
24 Kalamata olives, pitted and halved
1 tablespoon finely chopped dill
1 tablespoon finely chopped fresh oregano
2 ounces olive oil
1/2 ounce red wine vinegar
1 lemon, juiced
Kosher salt
Freshly ground black pepper

Steps:

In a medium salad bowl, combine the potatoes, onions, scallions, olives, dill, and oregano.
In a small bowl whisk together the olive oil, red wine vinegar, lemon juice, salt, and pepper.
Pour over the salad and mix well. Refrigerate until ready to serve.

Greek Potato Salad image

Provided by PalatablePastime

Categories Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

3 medium potatoes, cut into 1/4 inch slices
1 cup sun-dried tomato, snipped into small pieces
1 cucumber, peeled,seeded,and sliced
1/2 cup sliced red onion
1 cup crumbled feta cheese
1/2 cup pitted kalamata olive
1/2 cup extra virgin olive oil
1/4 cup lemon juice
3 cloves garlic, sliced
1 tablespoon chopped fresh oregano
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Boil potato slices 10-12 minutes or until fork-tender; drain.
While potatoes are cooking, soak sun-dried tomatoes in boiling water for about 10-12 minutes.
Whisk together dressing ingredients and set aside.
Drain tomatoes and press dry with paper toweling.
Place potatoes, tomatoes and cucumbers in a mixing bowl; toss with dressing.
Place on serving platter and garnish with onions, cheese and olives.

Greek Potato Salad image

Provided by evelynathens

Categories Potato

Time 27m

Yield 6-8 serving(s)

Number Of Ingredients 7

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

Greek Potato Salad image

Provided by Greekgal

Categories Potato

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 lbs unpeeled new potatoes, cooked and cooled
1 medium yellow onion, sliced
1/2 cup fresh parsley, chopped
1/2 cup olive oil
1/4 cup white wine vinegar
2 teaspoons oregano, crushed in your hands (or you can used dried oregano flakes)
garlic, to rub bowl with