I have tried German and Ukraine potato salads, so here a twice on a Greek version.
καρυωτική πατατοσαλάτα
/karyotikí patatosaláta/
serves 4-6
1 pound (455 g) new organic potatoes πατάτες /patátes/
sea salt άλας /álas/
1 medium organic onion κρεμμύδι /kremmýdi/ cut in half and sliced
2 medium organic tomatoes ντομάτες /ntoátes/ , cut into 1-inch (2,5 cm) chunks
2 organic cucumbers αγγούρια /angoúria/, cut in half lengthwise and cut crosswise into very thin half-moons
1 large bunch of purslane ανδρακλή /andraklí/ (Substitutes are watercress, parsley, spinach, or arugula
1/2 cup (120 ml) olive oil ελαιόλαδο /elaeólado/
3 Tbs. (45 ml) red wine vinegar ξύδι από κόκκινο κρασί /xýdi apó kókkino krasí/
2 tsp. (10 g) dried Greek oregano ρίγανη /rígani/ or 2 Tbs. (30 g) chopped fresh oregano
1. Scrub the potatoes clean but do not peel.
2. Place in a large pot and over with cold water by 2 inches (5 cm).
3. Bring to a boil, add a little salt, and cook, skimming the foam off the surface of the water. Cook until folk-tender, 25-30 minutes.
4. Drain and place in a large bowl.
5. Toss the warm potatoes with the onions, tomatoes, cucumbers, and purslane (or one of the substitutes).
6. Add the olive oil, vinegar, and oregano.
7. Toss again and serve warm.
