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Step by Step Instructions
  • Step 1: Prepare the salad. Place the potatoes, the capers and the chervil in a bowl.
  • Step 2: Prepare the sauce. Heat the olive oil in a frying pan and add the onions and the chard. Sauté for a few minutes, until they soften. Add some salt, pepper, the parsley, the oregano and the garlic. Mix well together and sauté for one minute. Finally, pour in the mustard, add the cheese and stir until the cheese melts and is combined with the rest of the ingredients.
  • Step 3: Pour the sauce over the potatoes and mix gently, so that the ingredients are covered with the sauce and combined together.
  • Step 4: If you wish, you can serve it warm with some cheese shavings, or refrigerate it for 1 hour and serve chilled.
Ingredient List
  • 1kg potatoes (boiled, peeled and cut into cubes)
  • 3 spring onions (sliced)
  • 400g chard (without stalks, cut into large pieces)
  • 100g olive oil with wild thyme
  • salt
  • ground black pepper
  • 2tbsp oregano
  • 2tbsp parsley
  • 1tsp garlic powder
  • 2tbsp capers
  • bunch of chervil (finely chopped)
  • 3tsp cream cheese
  • 3tsp mustard
  • 100g kashkavali cheese (in flakes)

Potato salad

  • Cooking
  • 4
A delicious salad with a lot of aromatic herbs. It is eaten either warm or cold and it is served accompanying fish as well.
Product Qty
Corinthian extra virgin olive oil "Ladolea" Tin 500ml
Mediterranean mustard with aromatic herbs "Goumenisses" 210g
Wild capers from Tinos "Valsamo" 110g
4 Peppers in grinder from Attica "Kollectiva" 70g
Sea Salt in test tube from Attica "Kollectiva" 70g
Oregano from Mani "Maniatissa" 20g
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