Potato salad, as universal as is it, and as traditional in Greece as Greek potato salad could be, has its variations across Greece and, especially, its islands. To start with, we should say that not all potatoes in Greece are the same.
Those grown in Crete, surrounded by sea and blessed by bright sun as it usually seems, have a little “warmer flavor” than their continental counterpart, the Cretan potatoes and eggs salad. And people of Crete love to eat their potatoes with hard boiled eggs – not only in this salad, but in general. Combination of potato and eggs is considered the very nutritious one, plus these two together – both dry when chewed, simply invite additional ingredients to make them juicer and tastier. Red wine vinegar and extra virgin Greek olive oil, as the perfect dressing for this combination of potatoes and eggs, are sometimes enough to create that “divine” taste of a summer main meal in Crete.
By default, Cretans – as well as the majority of Greeks – won’t miss a chance to add tomato to their summer plates. Hence, tomatoes fully participate in this salad, sliced just enough to juice up the boiled potatoes. Where there is a tomato, sliced of red onions somehow come along.
Now, we already have the Cretan potato salad ready. But, of course, can you imagine this feast without a few perfect Greek olives? You can add them whole or chopped to the salad, but never omit them. There is something so satisfying for your taste buds in a pairing of eggs and olives. Don’t waste time thinking about it. Simple, enjoy your plate of Cretan potato salad.
Cretan Potatoes and Eggs Salad Recipe
- 1 kg. potatoes, sliced or cubed
- 3 eggs, hard boiled, sliced
- 2 small, or 1 big red onion, sliced
- 2 medium tomatoes, sliced
- 12 – 15 olives
- Olive oil
- Red wine vinegar
- Salt and pepper
Wash slightly the potatoes and put them to boil in salty water, without peeling them. At the same time, put three eggs to boil and be sure to give them enough time (20 minutes even) to become very hard boiled. Once the cooking is over, peel potatoes and let them cool down a little while you take egg shell off and slice eggs.
While potatoes and eggs are still warm, salt and pepper them (if you don’t use pepper, just omit it), and sprinkle them with vinegar. Add chopped red onions and tomatoes, season with more salt and pepper to fit your taste, add olive oil and carefully mix. Add olives at the end, and your perfect potatoes and eggs Greek salad is ready.