Salata Pataton - Greek Potato Salad
From the September 19, 2008 edition of Athens' Plus Magazine.
- 6 large potatoes
- 2 lemons, juice of
- 1 lemon, zest of
- 4-5 sprigs parsley
- 4-5 fresh mint leaves, finely chopped
- 2-3 teaspoons orange liqueur
- black pepper, freshly ground
- 1/3 cup olive oil
Wash the potatoes well and drop them in boiling water in their jackets for about 15-20 minutes.
When done, remove with a slotted spoon and allow to cool.
Peel, cut into wedges in bowl, add the parsley and mint and mix well.
In another bowl, mix the olive oil, lemon juice and zest, liqueur, pepper and a little salt, beating with a whisk.
Pour over the potatoes.