Catholic Recipe: Salata de Cartofi (Greek Potato and Olive Salad)
INGREDIENTS
- 1 lb cold boiled potatoes
- 1 bunch spring onions
- 1/4 cup black olives
- 1/4 cup green olives
- 3 hard boiled eggs
- 1 small washed lettuce, shredded
Dressing:
- 2 Tbsp. water
- 1 tsp. castor (table) sugar
- 3 tsp. vinegar
- olive oil
Details
Serves: 4
Prep Time: 20 minutes
Difficulty: ★★☆☆
Cost: ★★☆☆
For Ages: 11+
Origin: Romania
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This salad goes particularly well with lamb, which is a traditional dish in many places at Easter. It could be served with the Greek Easter Lamb dish, leaving out the sliced potatoes.
DIRECTIONS
1. Slice the potatoes. Chop the onions and cut the eggs into wedges. Mix together with the olives and lettuce.
2. Mix the water, sugar and vinegar together and toss the salad in it.
3. Sprinkle liberally with olive oil.
Recipe Source: Feasting for Festivals by Jan Wilson, Lion Publishing Corporation, Batavia, Illinois, 1990Sat21 March
Saturday of the Fourth Week of Lent in the early ages of Christianity, was called Sitientes, taken from the first word of the original Introit of the Mass meaning "Thirsting." The Church was addressing her catechumens in the words of Isaiah and invites them to thirst after the grace to come and receive it…
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