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Today's recipe is another proof that the Greeks can conjure up tasty food from simple ingredients. Potato salad is fast to prepare, you can eat it either hot, at room temperature or straight from the fridge. The set of products needed for preparation is simply typical - we can find similar in a bean salad with a black eyelet. Among them, of course, you can not run out of a large amount of good olive oil. If anyone wants, it can enrich the salad with olives.
1. We start to cook potatoes in uniforms in salted water on medium heat. When the potatoes are soft, we pour water, cool it and peel it from the skin. Then cut the potatoes into larger pieces and put them in a container.
2. Cut the onion into half-slices and add it to the potatoes.
3. Prepare the sauce: salt, pepper and crushed garlic mixed with lemon juice and olive oil. Mix everything until the ingredients combine.
4. Potatoes with onion pour the prepared sauce and finally sprinkle with chopped parsley.
This is one of our favorite salads of Greek cuisine. Along with the appearance of the young bean on sale, we absorb a lot of it. For a salad to come out tasty beans must be young, so in our latitude we can enjoy it for a very short time.
Halloumi cheese is one of our favorite Greek products. When grilled, it is an excellent snack and addition to other mezes. Recently, while studying our new acquisition, Vefa Alexiadou's lucky book on Greek cuisine, we found a new way to serve halloumi cheese.
Recently, we had the opportunity to eat cauliflower in the form of a salad prepared in a Cretan way. Onions added to cooking neutralized some of its aroma and flavor, making it more mild. Cretan olive oil, parsley and lemon complemented the taste.
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