Patatosalata (Greek Potato Salad)
A traditional Greek potato salad featuring a bright lemon and olive oil dressing, perfect as a side dish for grilled meats.
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Instructions
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Slice the onion thinly, then halve the slices.
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Peel potatoes if desired, then cut them into large, equal-sized chunks and rinse well.
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Start boiling cold water, enough to cover the potatoes by 1 1/2 inches; add the potatoes and cook for 10-15 minutes until fork-tender, checking often to prevent overcooking.
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Promptly drain the cooked potatoes.
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Combine the potatoes and onions in a serving bowl and toss.
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Whisk together olive oil, lemon juice, garlic, salt, and pepper in a small bowl to form the dressing.
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Just before serving, pour the dressing over the potato and onion mixture, combine well, and sprinkle with parsley.