After a friend’s comment on the potato salad recipe, I remembered a story of how potato was introduced to the Greeks. I quote from Wikipedia:
“The way Capodistrias introduced the cultivation of the potato remains famously anecdotal today. Having ordered a shipment of potatoes, at first he ordered that they should be offered to anyone who would be interested. However the potatoes were met with indifference by the population and the whole scheme seemed to be failing. Therefore Capodistrias, knowing of the contemporary Greek attitudes, ordered that the whole shipment of potatoes be unloaded in public display on the docks of Nafplion, and placed severe-looking guards guarding it. Soon, rumours circulated that for the potatoes to be so well guarded they had to be of great importance. People would gather to look at the so-important potatoes and soon some tried to steal them. The guards had been ordered in advance to turn a blind eye to such behaviour, and soon the potatoes had all been “stolen” and Capodistria’s plan to introduce them to Greece had succeeded.”
1 kilo of small potatoes
1 cup of mayonnaise
4 spoonfuls of fresh cream
3 spoonfuls of olive oil
3 spoonfuls of parsley finely chopped
1 onion finely chopped
1 spoonful of mild mustard
1 spoonful of capers
freshly ground pepper
Juice of ½ lemon
- Wash and boil the potatoes (unpeeled) for 30-35′ until soft. Peel, while still hot and place in a bowl.
- Αdd onion, capers and parsley.
- Remove some mayonnaise from the jar and add the fresh cream, the oil and the lemon juice and shake well.
- Season the potatoes with the salt and pepper and add the dressing.
- Stir gently and sprinkle some parsley on top.