Potato salad


It is the choice not only for the upcoming "Ash Monday" but also for the feast period. In most menus, the potato salad with onions and tomatoes will be the main choice ... of course without mayonnaise and sauces. I can not say that a potato salad without eggs, sauces etc would be my preference.

The current version, however, although it's simple it could enrich our daily menu any time of the year. It is a tasty and mostly a healthy proposal. I've tasted this potato salad created by the chef N.Katsanis and I've changed my views about this dish. While there is no intense materials (mean sauces etc) in it, it's full flavors and aromas. So, I have to share it with you.

Alter ingredients according to your taste or the flavor you want to get and you'll have an amazing side dish and why not a quick healthy meal.



Ingredients :

  • 300 γρ. potatoes
  • 1 small red onion
  • 2 spring onions
  • 8-10 medium sized sun-dried tomatoes
  • 1 tbsp capers
  • juice of one lemon
  • 4-5 tbsp sesame oil
  • salt, pepper,
  • dried oregano

Preparation : 

  1. Boil poatoes in salted water where you have poured some drops of lemon.
  2. When done and cool, cut them in small cubes.
  3. Finely chop onions.
  4. Cut sun-dried tomatoes in smaller pieces.
  5. In your blender put sesame oil, lemon juice, salt, pepper and blend till become a runny paste.
  6. In a bowl put all ingredients and pour sauce over.
  7. Sprinkle with a bit of oregano and toss till all are coated with sauce.
  8. Cover the bowl and place in the fridge for about 2 hours so that flavors and aromas are combined.