Potato Salad Greek Recipe
You can put this together in an hour and serve unexpected guests a simple but tasty autumn salad.
- 500 grams of potato
- 2 dry onions
- 100 grams light white unsalted cheese
- 6 slices prosciutto
- 2 slices of garlic
- 2 table spoons of finely cut mint
- 10 finely cut black olives
- 1 tea spoon of olive oil
- 1 tea spoon of vinegar (balsamic)
- 1 tea spoon of salt
Peel and cut the potatoes into quarters. Boil the potatoes in salted water for 15 minutes. Then drain them of water and leave them to get cold. Clean and cut the onions into thin slices. Saute them in a frying pan in 3 to 4 table spoons of olive oil over a low heat. Stir all the while until they are caramelized. Add a little salt and some mint and leave on one side. Fill a shallow baking pan with alliminium paper and cover the bottom of the pan with the slices of prosciutto in a row. Pre-heat the oven to 220 centigrade and bake for 10 to 12 minutes. Remove the prosciutto from the oven and leave to cool. Then cut into small chunks or pieces. Heat up a quarter of a cup full of olive oil and saute the potatoes with a high heat in an anti stick pan. Stir the potatoes until caramelized on all sides. Cut the cheese into smaller pieces and add 4 table spoons of olive oil, 2 table spoons of vinegar, olives and the mint and mix well.
Put the potatoes into a china or glass serving bowl and add the cheese, the prosciutto, the onions. Pour the dressing with the olives over the potatoes. Mix everything up and then serve.