Potatosalata Me Throumbes

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Servings: 4 Difficulty: Intermediate
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A vibrant Greek potato salad featuring tender waxy potatoes, quick-pickled onions, and briny Kalamata olives.
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This Potatosalata Me Throumbes is a refreshing departure from creamy mayonnaise-based salads, relying instead on the bright acidity of wine vinegar and the richness of fruity olive oil. The star ingredients are waxy potatoes, which hold their shape beautifully, paired with quick-pickled onions that offer a sharp, tangy crunch. Briny Kalamata olives and salty capers add depth, while fresh parsley and garlic provide aromatic freshness. It’s a perfect dish for warm weather lunches, picnics, or as a colorful side to grilled meats. The flavors meld together as it sits, making it even better the next day.

Potatosalata Me Throumbes recipe image
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Potatosalata Me Throumbes

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 174.8

Description

This Potatosalata Me Throumbes is a refreshing departure from creamy mayonnaise-based salads, relying instead on the bright acidity of wine vinegar and the richness of fruity olive oil. The star ingredients are waxy potatoes, which hold their shape beautifully, paired with quick-pickled onions that offer a sharp, tangy crunch. Briny Kalamata olives and salty capers add depth, while fresh parsley and garlic provide aromatic freshness. It&# 226;ÂÂs a perfect dish for warm weather lunches, picnics, or as a colorful side to grilled meats. The flavors meld together as it sits, making it even better the next day.

Ingredients

Directions

  1. Place the waxy potatoes in a large pot, cover with cold salted water, and bring to a boil.
  2. Reduce heat and simmer until the potatoes are just tender when pierced with a fork, about 15-20 minutes.
  3. Drain the potatoes and run them under cold water to cool them down enough to handle.
  4. While potatoes cool, place thinly sliced onions in a small saucepan.
  5. Add wine vinegar, 2 tablespoons of water, and sugar to the saucepan with the onions.
  6. Cover the pan and bring the mixture to a boil over medium-high heat.
  7. Once boiling, stir briefly, keep covered, and simmer for exactly 1 minute.
  8. Remove from heat, shake the covered saucepan gently, and let stand for 5 minutes to steam.
  9. Peel the cooled potatoes and slice or roughly dice them into a large serving bowl.
  10. Add the pickled onions with their juice, Kalamata olives, capers, minced garlic, and chopped parsley to the bowl.
  11. Drizzle with fruity olive oil and toss gently to combine all ingredients.
  12. Taste and adjust seasoning with salt and freshly ground black pepper if needed.

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

For best flavor, allow the salad to rest for at least 30 minutes before serving so the potatoes absorb the dressing.

Use waxy potatoes like Yukon Gold, Red Bliss, or New Potatoes to prevent them from falling apart during boiling.

This salad can be stored in an airtight container in the refrigerator for up to 3 days.

Feel free to add chopped tomatoes or cucumbers for extra freshness and crunch.

Keywords: greek salad, potato salad, kalamata olives, pickled onions, vegan, gluten free, waxy potatoes, capers, olive oil, wine vinegar, fresh parsley, summer lunch, side dish, throumbes, mediterranean, healthy, easy recipe, picnic food, brunch, vegetarian
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