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Step by Step Instructions
  • Step 1: Prepare the potatoes. Put the potatoes in boiled salted water and boil for approximately 20-25 minutes, until soft. Drain and wait until they cool off. Then cut them into 4 and place them in a large bowl.
  • Step 2: Prepare the onions. Arrange the onions on a baking pan lined with baking paper, sprinkle with salt and pepper, drizzle with 4 tbsp of olive oil and bake in a preheated oven at 200°C for approximately 25 minutes, until they soften. Wait for the temperature to drop and add them to the bowl with the potatoes.
  • Step 3: Prepare the peas. Place the peas in boiled salted water and boil them for 5 minutes. Drain and add them to the bowl with the potatoes and the onions.
  • Step 4: Prepare the mustard sauce. Put the parsley, thyme, mustard, garlic pulp, the lemon juice and zest, the olive oil, elixir, the salt and the pepper in a bowl and mix very well. Set the sauce aside.
  • Step 5: Prepare the salad. Add the caper leaves, artichokes and fresh onions in the bowl with the potatoes and drizzle with the mustard sauce. Mix well, but gently so that the potatoes won't mash.
  • Step 6: Empty the warm potato salad in a large deep platter and serve.
Ingredient List
  • 600g baby potatoes
  • 4 red onions (cut into 4)
  • 4tbsp extra virgin olive oil
  • 300g fresh or frozen peas
  • 80g caper leaves
  • 150g artichokes with leeks (cut into 4)
  • 2 spring onions (the green part finely chopped)
  • Fleur de sel
  • ground black pepper
  • 3tbsp parsley
  • 3tbsp thyme
  • 3tbsp mustard with seeds
  • 2tsp garlic pulp with olive oil
  • the juice and zest of 1 lemon
  • 100g extra virgin olive oil
  • 2tbsp elixir (vinegar)
  • Large deep platter

Warm potato salad with caper leaves and mustard sauce

  • Preparation
  • Cooking
  • 6
A simple recipe for a warm potato salad, rich in flavours and aromas from the Greek nature. Ideal as a mezé for tsipouro (grape distillate), but also combined with grilled fish.
Product Qty
Organic vinegar with bergamot from Korinthia "Ladolea" 200ml
Caper leaves from Santorini "Santo" 150g
Mediterranean mustard with aromatic herbs "Goumenisses" 210g
Black pepper in grinder from Attica "Kollectiva" 70g
Extra virgin olive oil «One & Olive» from Messinia "Anagnostopoulos" 750ml
Handpicked fleur de sel from Schinousa "Valsamo" 130g