Instructions
Wash the potatoes, peel them, and rinse them thoroughly again. Cut them in half and place them in a pot with plenty of water to boil until tender.
In another pot, wash the eggs and boil them. We want them hard-boiled, so the cooking time should be 10–13 minutes. Once done, place them immediately in ice-cold water to make peeling easier.
When the potatoes are cooked, remove them with a slotted spoon and transfer them to a salad bowl. Cut them into pieces — it’s best to cut them with a fork rather than a knife, as this helps them become creamier. Let them cool slightly.
Chop the tomatoes, cucumbers, pepper, and onion and add them on top of the potatoes. Drizzle with olive oil, vinegar, and add salt to taste. Mix well and serve.
Of course, you can adjust the salad to your liking — add or omit ingredients as you prefer.
This version is classic, but you can also add capers, fresh spring onion, or dill — they pair beautifully.
Good luck and enjoy!
Recipe by: Nektaria Kokkinaki
Photo by: Michalis Christodoulakis
Ingredients
1 kg potatoes
5–6 eggs
2 large tomatoes
2 cucumbers
1 onion
1 small pepper
4 tablespoons Elasion Organic olive oil
1 teaspoon vinegar
