John Myers
Ingredients for 4 servings:
- 1.2 kg potatoes, waxy
- 125 g cherry tomatoes, yellow
- 125 g cherry tomatoes, red
- 200 g feta cheese
- 1 onion(s)
- 4 tbsp olives, green or black according to taste
- 1 head of romaine lettuce
- possibly leaf parsley
- 4 tbsp olive oil
- 4 tbsp vinegar
- Salt and pepper, from the mill
- Paprika powder, sweet
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes
like in Greece
Peel the potatoes and cut into thick slices. Add the slices to boiling salted water and cook for about 10 minutes. Mix the vinegar, salt, pepper, paprika, and oil to make a dressing. I always put everything in a screw-top jar and shake it well. When the potatoes are done, drain the slices, place them in a bowl, and toss them with the dressing while they’re still hot. Let the potatoes cool. In the meantime, halve the tomatoes, dice the feta, and thinly slice the onion. Mix the sliced ingredients with the olives into the potato salad and season again with salt and pepper. Trim and wash the romaine lettuce, tear it into pieces, and stir it into the potato salad just before serving. If you like, you can add fresh flat-leaf parsley; it also goes very well with the salad.
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