Greek Potato Salad - Patatosalata
2 pounds small potatoes
1 bunch green onions, chopped
2 garlic cloves, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
1/2 cup olive oil
2 tablespoons white vinegar
Salt and pepper to taste
Boil potatoes in their skins in a stock pot until tender. Cool. Remove the skins and cut the potatoes into small cubes. Add onions, garlic, parsley, dill, oil, vinegar, salt and pepper. Toss gently. Serve at room temperature.
Georgia Belesin | | Seasoned Skewered Meat - Souvlakia
3 pounds lean lamb or pork cut from the leg or shoulder
2 garlic cloves, crushed
1 teaspoon Greek oregano, dried
Salt and pepper to taste
Freshly squeezed juice of 2 lemons
1/2 cup olive oil
Cut meat into pieces the size of a walnut. In a bowl combine all ingredients. Marinate in the refrigerator for 30 minutes or longer. Put meat on small skewers and cook over charcoal broiler to desired doneness. Serve immediately with Greek salad
Vonla Bakouros |
