Potatosalata Me Throumbes

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Servings: 4 Difficulty: Advanced
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A bright, tangy Greek potato salad featuring pickled red onions and briny Throumbes olives.
Potatosalata Me Throumbes recipe image
Potatosalata Me Throumbes recipe image
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Potatosalata Me Throumbes

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

Description

This vibrant Greek potato salad is a refreshing departure from creamy mayonnaise-based versions. It relies on the sharp bite of wine-vinegar pickled red onions and the salty depth of Throumbes (or Kalamata) olives to create a complex flavor profile. Waxy potatoes hold their shape beautifully, providing a firm, satisfying texture that absorbs the fruity olive oil dressing. The addition of fresh parsley and minced garlic adds an aromatic lift, making this dish incredibly lively. It is perfect for summer picnics, as a light lunch, or as a crisp side dish to balance heavier grilled meats. Simple to assemble yet full of traditional Mediterranean character, this salad tastes even better after the flavors have had time to meld.

Ingredients

Directions

  1. Peel and thinly slice 1/2 lb of red onions.
  2. Place the sliced onions in a small saucepan just large enough to hold them in a single layer.
  3. Pour in 2 tablespoons of wine vinegar and 2 tablespoons of water.
  4. Sprinkle 1/2 teaspoon of sugar over the onions.
  5. Cover the pan and bring the mixture to a boil over medium-high heat.
  6. Stir once, then cover and simmer for exactly 1 minute until onions are crisp-tender.
  7. Remove from heat, shake the covered saucepan gently, and let stand for 5 minutes to steam.
  8. Meanwhile, place whole waxy potatoes in a large pot and cover with salted water.
  9. Bring to a boil and cook until the potatoes are just tender when pierced with a fork, about 15-20 minutes.
  10. Drain the potatoes and run cold water over them to cool them down enough to handle.
  11. Peel the potatoes and roughly dice or slice them into bite-sized pieces.
  12. Transfer the potatoes to a large serving bowl.
  13. Add the pickled onions along with their juice, 5 oz of Throumbes or Kalamata olives, 2 tablespoons of capers, 1/2 cup of fruity olive oil, 1 minced garlic clove, and 1/2 cup of minced flat-leaf parsley.
  14. Toss everything together gently to combine.
  15. 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

Ingredient Substitutions: If Throumbes olives are unavailable, Kalamata olives are an excellent substitute. Any good quality extra virgin olive oil works, but a fruity variety enhances the Greek character.

Storage: This salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors meld and improve over time, so it often tastes better the next day.

Tip: Ensure the potatoes are waxy (such as Yukon Gold or Red Bliss) to prevent them from falling apart during boiling. Letting the potatoes cool completely before dressing ensures they absorb the flavors better without becoming mushy.

Keywords: greek salad, potato salad, throumbes olives, pickled onions, vegan, healthy side dish, mediterranean, waxy potatoes, olive oil dressing, parsley, capers, summer picnic, vegetarian, fresh herbs, wine vinegar, easy recipe, brunch, light lunch, flavorful, traditional greek
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