Patatosalata-Πατατοσαλάτα/ griechischer Kartoffelsalat/zwei Varianten (vegan möglich)

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil provides healthy fats while sunflower oil is more budget-friendly.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu is a plant-based protein alternative, while chickpeas are economical and nutritious.

Boil 1 kg of waxy potatoes in their skins until tender, ensuring they do not fall apart.

Let the potatoes cool until they are lukewarm before peeling them.

Once peeled, cut the potatoes into smaller slices and place them in a bowl.

Add a finely chopped small onion to the potatoes.

If you don't like raw onion, you can sauté it in a bit of olive oil beforehand or omit it altogether.

Add the juice of 50 ml of lemon to the potato mixture.

Season with salt and black pepper, and optionally add about 1 teaspoon of lemon pepper.

Add 2 tablespoons of chopped parsley, either fresh or frozen, to the bowl.

Pour in 120 ml of good quality olive oil and mix everything together gently.

Taste the salad and adjust the salt if necessary.

For a vegan option, you can stop here and decorate with some pitted green or black olives if desired.

To make a non-vegan version, transfer half of the salad to another bowl and add 90 to 100 g of feta cheese, crumbled on top.

Mix the feta into the salad and taste again for seasoning before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens