Potato Salad with caper and olives

Ingredients for Greek Potato Salad

4 portions

  • 8 medium potatoes
  • ½ of a cup caper
  • ½ cup of olives (variety “Kalamon”)
  • ½ bunch of dill well chopped
  • 2 tablespoons of parsley
  • 3 fresh onions well chopped
  • Juice from two lemons
  • Salt-pepper
  • ½ of a cup of olive oil
  • ½ lemon


Wash the potatoes very well. Make sure there is no remaining from dust. Put them in a pot with their peel and fill it in with water until you cover the potatoes.

Add a generous dose of salt, add half a lemon (a lemon will tighten our potatoes and they will not “open” during the boiling).

Boil for 35 to 40 minutes in medium fire.

Pierce the potatoes with a fork or a knife to check if they are ready. When we make sure they are, we take them of the fire and we wash them over with cold water.

Then, we remove their peel and we place them into a big bowl. Cut the potatoes in medium pieces. Add the olive oil, salt and pepper, the lemon juice, the dill, the onion and the parsley. In the end, we put the olives and the caper. Stir softly.

Serve the potato salad warm or cold.

You can accompany the potato salad with salted mackerel and a glass of ouzo.


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