Lent Potato Salad (39p)

greece-flag-17A hot (or cold) potato salad inspired by a recipe on Giota Nikolau’s ′Grandma’s Food′ blog, a site which has many wonderful recipes. It is all written in Greek, but with help from Google translate and the wonderful photos on the site, her recipes and ideas can be followed.

It is still Lent in the Greek Orthodox church calendar, their Easter day being Sunday 19 April, making this their Orthodox Holy Week and a time of fasting – no meat, fish, wine, oil, wine, dairy or eggs, so my version of the recipe almost meets the criteria, bar the splash of oil for frying and knob butter for flavour.

Ingredients (serves four):

  • Three baking-size potatoes.
  • One onion, red or white.
  • Dried oregano.
  • Tin of beans – I used a tin of Flageolet beans that I found at the back of the cupboard, but would normally use the cheapest kidney beans, or indeed anything suitable hanging around in the cupboard or fridge that needs using up – some fresh green or string beans, for example.
  • Salted butter.

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Method:

  • Slice the onion up and fry until soft and translucent, then put it aside. Don’t over-fry the onion, keep it a little al dente.
  • Peel and chop the potatoes into inch-sized lumps, then simmer them in a saucepan for 15-20 minutes until soft. Keep a close eye on them so they don’t dissolve and you end up with a watery potato soup.
  • While they’re simmering, empty the can of beans, rinsing them under the cold tap, and add them to the simmering potatoes half way through.
  • When the potatoes are ready, pour off the water and transfer to a bowl, sprinkling in a pinch of dried oregano.

lent-potato-salad-202004141800-2

And that’s it. Makes about four portions. Serve hot in a bowl with a good knob of  butter on top, or can be eaten cold.

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Estimating electricity use and washing up costs, and with a mug of Earl Grey tea, that’s a meal for about 39p.


 

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