📝 About This Recipe
Transport your senses to a seaside taverna with this vibrant Patatosalata, a cornerstone of Greek summer dining. Unlike its mayonnaise-heavy cousins, this version celebrates the purity of high-quality extra virgin olive oil, zesty lemon, and aromatic Mediterranean herbs. It is a refreshing, bright, and hearty salad that perfectly balances the earthiness of boiled potatoes with the sharp tang of capers and red onions.
🥗 Ingredients
The Potato Base
- 2 pounds Yukon Gold or Red Potatoes (scrubbed and cut into 1-inch chunks)
- 1 tablespoon Sea Salt (for the boiling water)
The Ladolemono Dressing
- 1/2 cup Extra Virgin Olive Oil (high quality Greek oil preferred)
- 3 tablespoons Fresh Lemon Juice (about 1 large lemon)
- 1 tablespoon Red Wine Vinegar (for extra punch)
- 1 teaspoon Greek Dried Oregano (rubbed between palms to release oils)
- 1 teaspoon Dijon Mustard (to help emulsify the dressing)
- to taste Salt and Black Pepper (freshly cracked pepper is best)
The Aromatics and Texture
- 1/2 medium Red Onion (very thinly sliced into half-moons)
- 3 pieces Scallions (white and green parts, finely sliced)
- 1/2 cup Fresh Flat-Leaf Parsley (roughly chopped)
- 1/2 cup Kalamata Olives (pitted and halved)
- 2 tablespoons Capers (rinsed and drained)
👨🍳 Instructions
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1
Place the potato chunks in a large pot and cover with cold water by at least 2 inches. Add the tablespoon of sea salt.
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2
Bring the water to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until the potatoes are fork-tender but not falling apart.
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3
While the potatoes cook, place the thinly sliced red onions in a small bowl of cold water for 10 minutes to remove their harsh bite; drain and pat dry.
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4
In a small jar or bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, dried oregano, salt, and pepper until creamy and emulsified.
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5
Drain the potatoes thoroughly in a colander and let them steam-dry for about 2-3 minutes. They should still be very hot.
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6
Transfer the warm potatoes to a large wooden mixing bowl. This is the secret to flavor absorption.
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7
Pour about half of the dressing over the warm potatoes. Toss very gently with a silicone spatula so you don't mash them.
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8
Allow the potatoes to sit for 10 minutes to soak up the dressing as they cool down to room temperature.
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9
Add the soaked red onions, sliced scallions, chopped parsley, Kalamata olives, and capers to the bowl.
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10
Drizzle the remaining dressing over the salad and toss one final time to ensure everything is evenly coated.
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11
Taste and adjust seasoning with an extra squeeze of lemon or a pinch of salt if necessary.
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12
Let the salad rest for at least 30 minutes at room temperature before serving to allow the flavors to marry beautifully.
💡 Chef's Tips
Always dress the potatoes while they are hot; they act like a sponge and soak up the vinaigrette much better than cold potatoes. Use a waxy potato variety like Yukon Gold to ensure the pieces hold their shape rather than turning into mush. If you find the raw onion flavor too strong, soaking them in vinegar instead of water adds an extra layer of pickle-like tang. For a creamy twist without mayo, you can gently fold in 100g of crumbled feta cheese at the very end. Use the best Greek Extra Virgin Olive Oil you can find—since there is no cooking involved for the oil, its flavor will shine through.
🍽️ Serving Suggestions
Serve alongside grilled lamb chops or souvlaki for a classic Greek feast. Pairs wonderfully with a chilled glass of Assyrtiko or a crisp Rosé. Accompany with a side of tzatziki and warm pita bread to scoop up any leftover dressing. It makes a fantastic topping for a bed of crisp Romaine lettuce for a lighter lunch. Serve at room temperature rather than ice-cold to fully appreciate the olive oil's fruity notes.