Peasant Potato Salad

Potatoes were introduced to Crete in the mid 19th centure and over the last 150 years this vegetable has been adopted and used widely and wisely in many Cretan recipes. They are fried in olive oil, cooked in stews, stuffed along with pepers,eggplants, zuchinis, grape and basil leaves and off course baked.
The salad described here is based on baked potatoes and it is prepared regularly during the winter months when there is always fire on the hearth. Sometimes sliced boiled eggs are added to this recipe making it a complete meal.


  • 3 large potatoes
  • 2 onions whole and unpeeled
  • 4 tbsp. of Kotinos Extra Virgin Olive Oil
  • 2 ripe tomatoes
  • Fresh basil, mint or whatever herbs are available
  • Lemon and salt

  • Preparation:
    Wash potatoes and wrap them and one of the onions in aluminum foil and close tightly. Bake until soft (approximately 30-40 minutes depending on size). Cut potatoes in cubes and peel and slice the baked onion. Place in large bowl add black olives, sliced tomatoes, onion and herbs. Drizzle with the Extra Virgin Olive Oil, lemon, toss and serve hot.

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