Some cooks need an actual recipe to feel comfortable, so this was the PERFECT demo to help break free from those shackles. LA Greekfest instructors Akrevoe Emmanouilides and Pitsa Captain were “a little of this, a little of that” cooks, and the audience ate it up. By the end of the salad session, we all wanted to kidnap these two; who wouldn’t love a Greek mom and grandma who cooked scratch foods from the Old Country?
My family’s Old Country is Kewaunee, Wisconsin. Not the same thing. Kewaunee Old Country cuisine uses packaged stuff: pudding, cool whip, cream of mushroom soup, cake mixes. And definitely no olive oil. Not sure what kind of cook my sister Jackie is, but she’s into our Old Country ancestry (her family clan blog is spectacular), and has yet to unearth a best seller cookbook produced by any in our kin.
If you want to try your hand of going without a recipe, make Greek Potato Salad. Start at the market and buy visually – “enough” potatoes, a head of celery, an onion, a pepper. Or two or three, depending upon the number you are feeding. Look and taste ‘til you like what you have.
Greek Potato Salad from LA Greekfest
Idaho potatoes, cooked and diced
Celery stalks, chopped with leaves
Green pepper, chopped
Brown onion, chopped
- Red vinegar (her version was Greek but she said it is similar to cider vinegar)
Olive oil (“PURE Greek olive oil,” said Akrevoe)
White pepper (“because some people don’t like to see little black dots in their potato salad”)
Using a large serving bowl, gently stir together the potatoes, celery, green pepper and onion. Drizzle on just enough olive oil to lightly coat, stir gently. Drizzle on red vinegar to taste. Season with salt and white pepper.