Boil the potatoes, drain them and let them cool for a while. In the meantime boil the eggs, too.
Finely chop the onions, the pickled cucumber and parsley. Cut the potatoes and the eggs in small cubes and place all the ingredients (apart from the mayonnaise) in a large tray.
To prepare the dressing, mix the mayonnaise and the milk and pour over the salad and blend well. Serve in a large bowl.
Not the most ”traditional” papatoslata we have in Greece,but ok
For a more rustic patatosalata add potatoes in quarters or big chunks, red thin sliced onion, parsley, fresh dill, dry oregano and optional black or whatever olives.And from dressing drizzel the salad with red wine vinegar and lots of olive oil
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Not the most ”traditional” papatoslata we have in Greece,but ok
For a more rustic patatosalata add potatoes in quarters or big chunks, red thin sliced onion, parsley, fresh dill, dry oregano and optional black or whatever olives.And from dressing drizzel the salad with red wine vinegar and lots of olive oil