Everyone has a favourite potato salad recipe. This is Sweet Greek’s potato salad, in which I’ve incorporated some traditional Greek ingredients to add flavour and colour. Manouri cheese is available from good Greek delis.
Kathy Tsaples Patatosalata Recipe
- 10–12 medium désirée potatoes
- 250g manouri cheese
- Greek extra virgin olive oil, for frying
- handful of baby spinach leaves
- 100g red grapes
- 20 sundried olives
- 2 tsp salt-packed capers
- salt pepper
- 2 tbsp basil pesto
- 1⁄2 cup Greek extra virgin olive oil
- juice of 1⁄2 to 1 lemon
- 2 tbsp white wine vinegar
- 1⁄2 tsp salt
- 1⁄4 tsp pepper
- Bring the potatoes to the boil in a large saucepan of water and cook until a knife goes through them easily but they are not yet falling apart.
- Slice the manouri into 2-centimetre slices. Brush both sides of the cheese with a little olive oil. Fry in a hot frypan until lightly browned on both sides. Drain on paper towel and set aside.
- To make the dressing, whisk the pesto with the olive oil, lemon juice, vinegar, salt and pepper, and set aside.
- Rinse and drain the spinach leaves, grapes and capers, and set aside. Pit the olives and tear them apart roughly.
- Once the potatoes are ready, drain them and place in a large bowl or clean sink. Using a tea towel to protect your hands, peel the potatoes while they are still hot. Cut them into large chunks and place into a large salad bowl.
- Toss the potatoes with the dressing while they are still hot. It is important for the potatoes to be hot so they absorb the dressing.
- Gently mix the remaining ingredients through the dressed potatoes. Taste and adjust the seasoning if necessary.
- To make your own pesto, simply pulse the following in a food processor: 2 cups basil leaves, 2 garlic cloves, 1⁄3 cup toasted pine nuts, 1⁄3 cup grated parmesan cheese and 1⁄2 a cup Greek extra virgin olive oil. Season with salt and pepper to taste.
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