Greek Potato Salad
Instead of mayonnaise, potato salad in Greece is dressed with lemon juice and olive oil, bringing both antioxidants and a refreshing flavour to the table. It also includes onions and parsley, which provide an additional antioxidant boost. When potatoes are cooked then cooled, they have a lower Glycaemic Index (GI), meaning they will have a slower acting effect on your blood sugar than potatoes served steaming hot. Nicola potatoes are low GI and have a higher levels of phenolic acids compared to most other potatoes.
- 6 Desiree or Nicola potatoes (1-1.2 kg), scrubbed well
- 1 small onion, sliced thinly
- 1/2 cup chopped parsley (1 small bunch)
- ¼ cup extra virgin olive oil
- 1/4 cup lemon juice (from 1 juicy lemon)
- ½ tsp salt
- Place potatoes in a saucepan and cover with plenty of cold water. Bring to the boil and cook for about 20 minutes until they are tender, testing with a fork. Drain and allow potatoes to cool in the saucepan. Note – at this stage, you can also refrigerate the cooked potatoes and continue with the recipe the next day.
- Peel the potatoes and cut into chunks - quarter then cut in half again – and place together with the onion and parsley in a salad bowl.
- Drizzle over the olive oil and lemon juice and sprinkle with salt. Mix ingredients gently using a large spoon until the flavours combine. Serve immediately or refrigerate and enjoy later.
- You can also use Kipfler potatoes (about 12, depending on size). They are more waxy and have a yellow flesh, reminiscent of the potato variety available during summer in Greece. Despite their odd finger like shape, they are easy to peel once cooked and don’t fall apart even if you overcook them.
Per serve: energy 823 kJ (197 cal); protein 4 g; fat 10 g; saturated fat 1 g; cholesterol 0 mg; carbohydrate 22 g; fibre 3 g; calcium 22 mg; iron 2 mg