Wine Country Potato Salad, Patatosalata

Name: Wine Country Potato Salad, Patatosalata
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 1 Tbsp finely chopped fresh dill; 24 pitted and halved kalamata olives; 2 teaspoons kosher salt; 59 milliliters lemon juice, about 1 lemon; 59 milliliters extra-virgin olive oil; 1 Tbsp finely chopped fresh oregano leaves; 1 medium red onion, halved and sliced into half moons; 907 grams red potatoes, preferably Red Bliss potatoes, about 20 potatoes; 59 milliliters thinly chopped Napa Valley spring onions, about 2, green and white serving; 1 Tbsp Zinfandel wine vinegar

Wine Country Potato Salad, Patatosalata might be just the side dish you are searching for. This gluten free, whole 30, and vegan recipe serves 6. One portion of this dish contains roughly 3g of protein, 12g of fat, and a total of 222 calories. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 1 hour. A mixture of olive oil, dill, kalamatan olives, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Scrub the potatoes, and place in a 6 to 8-quart saucepan. Cover with cold water, add 1 teaspoon of the salt, place over high heat, and bring the water and potatoes to a rolling boil. Turn down to medium and simmer for approximately 20 to 25 minutes, or until they are tender when pierced with a knife.

Ingredients you will need

Potato

Water

Salt

Equipment you will use

Sauce Pan

Knife

While the potatoes are cooking, combine the onions, spring onions, olives, dill, and oregano in a medium sized salad bowl. Put aside. When the potatoes are done, drain well in a colander, and allow to cool slightly.

Ingredients you will need

Spring Onions