This bright and zesty Greek-style potato salad is a refreshing departure from creamy mayonnaise-based versions. Waxy potatoes are boiled until tender, then tossed with thinly sliced onions that have been briefly pickled in wine vinegar for a sharp, sweet bite. The dish is anchored by briny capers and robust Kalamata olives, known as “throumbes,” which add depth and saltiness. Fresh parsley and a generous drizzle of fruity olive oil tie the flavors together. It is an ideal side dish for summer barbecues, a light lunch, or an accompaniment to grilled fish. Simple to prepare with pantry staples, this salad improves as it sits, allowing the flavors to meld beautifully.
Potatosalata Me Throumbes
Description
This bright and zesty Greek-style potato salad is a refreshing departure from creamy mayonnaise-based versions. Waxy potatoes are boiled until tender, then tossed with thinly sliced onions that have been briefly pickled in wine vinegar for a sharp, sweet bite. The dish is anchored by briny capers and robust Kalamata olives, known as "throumbes," which add depth and saltiness. Fresh parsley and a generous drizzle of fruity olive oil tie the flavors together. It is an ideal side dish for summer barbecues, a light lunch, or an accompaniment to grilled fish. Simple to prepare with pantry staples, this salad improves as it sits, allowing the flavors to meld beautifully.Ingredients
Directions
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Place the waxy potatoes in a large pot and cover with plenty of salted water.
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Bring to a boil and simmer until the potatoes are just tender when pierced with a fork, about 15-20 minutes.
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Drain the potatoes and run them under cold water to stop the cooking process; let them cool until handleable.
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While potatoes cool, place thinly sliced onions in a small saucepan.
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Add wine vinegar, 2 tablespoons of water, and sugar to the onions.
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Cover the pan and bring the mixture to a boil.
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Stir once, keep covered, and simmer for exactly 1 minute to soften the onions.
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Remove from heat and let the covered saucepan sit for 5 minutes to steam the onions.
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Peel the cooled potatoes and slice or roughly dice them into a large serving bowl.
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Add the pickled onions with their juice, capers, olives, minced garlic, and chopped parsley to the potatoes.
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Drizzle with fruity olive oil and toss gently to combine.
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Season with freshly ground black pepper and additional salt if needed, then serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 174.8kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 13.6mg1%
- Total Carbohydrate 38.6g13%
- Dietary Fiber 5.0g20%
- Sugars 1.8g
- Protein 4.5g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use waxy potatoes like Yukon Gold or Red Bliss for the best texture; they hold their shape better than starchy russets.
This salad tastes even better if allowed to rest for at least 30 minutes before serving, allowing the potatoes to absorb the vinegar and olive oil flavors.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
