Chez Chat -- Le Chef: Greek Potato Salad
A GREEK STYLE POTATO SALAD
This is fairly close to a traditional Greek dish. While substitutions are possible, this is one of those recipes that will suffer significantly from them. It is worth using the right materials.
1 to 1 ½ lb small red potatoes, well scrubbed and trimmed of eyes, etc
4 to 6 green onions, depending on size
1 tsp capers
10 or so (Greek) black olives, pitted
4 oz Feta cheese (crumbled)
4 oz extra virgin olive oil
1 lemon juiced (less if too bitter)
3 or 4 tbs Greek yogurt
spritz of dill weed
salt & pepper
Boil potatoes with skins to tender but not soft. Cool potatoes until you can handle them. Rub off skin if desired but this is not necessary. Cut to bite size, put in good sized bowl. Season with salt and pepper to taste.
Chop the onions while potatoes are cooking, add them to the cooled potatoes along with the capers, olives, feta, and dill if using fresh chopped.
Blend the oil and lemon juice. You can add dried dill at this stage. I recommend a small jar with a tight lid but a whisk works. Work the blend into the yogurt, stir this into the potatoes covering well without breaking them up a lot.
Potatoes benefit from being dressed ahead of time. While this is not an “ice cold” salad, an hour or so in the dressing before serving makes a nice difference.
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