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Potato Salad
Potato Salad

MATERIALS (For 2 to 3 persons)

5 medium potatoes

2 small onions

some mint leaves

some dill leaves

2 tomatoes into chunks

3 slices bacon, chopped

Salt

Pepper

Oregano

Olive oil

Lemon

IMPLEMENTATION

Wash the potatoes and boil until easily pierced with a fork.

Let them cool and peel. Cut into thin slices and cubes. Pour the potato cubes in a bowl and finely chop the onions, dill, mint, add salt, pepper, oregano, lemon and olive oil.

Saute for a little the bacon and add to the mixture and mix gently.

Place in a moderate hoop its walls around the potato slices and the interior is filled with the mixture from the bowl, then we flip it upside down, place it at the serving plate and decorate the top with some cut pieces of tomatoes and herbs.

Drizzle a little olive oil with mint aroma and sprinkle with a little salt and pepper.

The Βlanc De Blancs with fruity aftertaste is a fitting wine for this salad.

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Blanc De BlancsWhite Dry

Type:White Dry P.D.O. Meliton Slopes.Varietal Composition:Athiri, Rhoditis, Assyrtiko.Organoleptic Analysis:Bright lemon color with intense aromas of pear, apricot, banana and hints of rose petals. Fresh and vivid in mouth, with balanced acidity and fruity finish

 

Altitude:150 - 200 m.Soil:Sandy clay.Yield:6.000 kg/ha.Method of Production:Skin contact for few hours and classic vinification process for white wines, fermentation in stainless steel vats at temperatures of 16 - 18°C.

To Accompany:Fresh seafood, green salads, white meat and chesses.Served:At 8 - 10° C.

See the label
Blanc De Blancs
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