Potato and Onion Salad

Name: Potato and Onion Salad (Patates ke Kremydia sta Karvouna)
Cuisine: Greek
Ingredients: 2–3 sprigs pickled samphire or 3 tablespoons capers, preferably salt-packed, rinsed well; Salt; 2–3 sprigs pickled samphire or 3 tablespoons capers, preferably salt-packed, rinsed well; 2–3 sprigs pickled samphire or 3 tablespoons capers, preferably salt-packed, rinsed well; 2–3 tablespoons red wine vinegar or Greek sweet vinegar (see Sources); 2–3 tablespoons red wine vinegar or Greek sweet vinegar (see Sources); freshly ground black pepper; 1 tablespoon fennel seeds, preferably freshly ground or crushed in a mortar; 4 medium red onions, unpeeled; 6 medium baking potatoes, scrubbed; ¼ cup dry red wine; 6 tablespoons extra-virgin olive oil

Patates ke Kremydia sta Karvouna

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

WAITING to board a delayed plane to Chios early one spring morning, I started a conversation with a middle-aged woman who was going to visit her mother in Mesta, the beautifully preserved medieval village of southern Chios. Our discussion soon turned to food, and she described various “old and forgotten” dishes her mother used to cook. Among them was this exceptional salad, which her mother made by “hiding the onions and potatoes in the ashes of the wood-burning oven” that they used to bake

Ingredients

Europe
Greece
Side dish
Gluten-free
Vegan
Spring

Potato and Onion Salad

Patates ke Kremydia sta Karvouna

Ingredients

Method

Photos