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Fierce Foodie: Yum Potato, Two Potato, Three Potato, Four!

Despite last minute snow storms, spring is on its way, and with spring comes yummy new potatoes in the market.  Red bliss is among my favorite varieties to eat in a salad.  When it comes to potato salad, I distinguish between two main types: with mayo and without mayo.  For some of us, mayo is a four letter word, but I would argue that even worse is fat free fake mayo.  The following recipe is for a non-mayo potato salad dressed in an oil and acid vinaigrette, which means the potatoes don’t need to be cooled before mixing them with the other ingredients.  This salad takes full advantage of the porous texture of potatoes that absorbs all the flavors of the herbs, vegetables, and vinaigrette.

Greek Potato Salad: Patatosalata

Recipe courtesy Cat Cora


4 to 6 servings


2 pounds red Bliss potatoes, boiled and quartered

1 medium red onion, halved and sliced into half moons

2 scallions, thinly chopped

24 Kalamata olives, pitted and halved

1 tablespoon finely chopped dill

1 tablespoon finely chopped fresh oregano

2 ounces olive oil

½ ounce red wine vinegar

1 lemon, juiced

Kosher salt

Freshly ground black pepper


In a medium salad bowl, combine the potatoes, onions, scallions, olives, dill, and oregano.  Do this while the potatoes are still rather hot so they soak up the flavors.

In a small bowl whisk together the olive oil, red wine vinegar, lemon juice, salt, and pepper.

Pour over the salad and mix well.  Refrigerate until ready to serve.

featured image credit: Robert Couse-Baker