Greek Potato Salad

by Millie Bentley

Greetings. Have you ever been invited to a potluck but don’t know what to bring? Here is a nice potato salad recipe that you can make that goes good with any moose or fish dish or a bbq but you need at least an hour to make it. It is exquisite.

Greek Potato Salad

1 ½ pounds small red potatoes

1 cup thinly sliced green onions, tops included

1 clove garlic, minced

Freshly ground black pepper

3 tablespoons white vinegar, distilled

3 tablespoons olive oil

10 Kalamata olives, pitted and chopped

3 tablespoons minced fresh dill (or 1 tablespoon dried leaves, not seed)

2 small tomatoes, Roma

1 cup diced (small dice) or coarsely crumbled Feta cheese

Place scrubbed potatoes in a saucepan, cover with water, add ½ teaspoon salt and bring to a boil. Reduce heat to medium and simmer until just barely tender – about 10 minutes – but done. Drain.

In a large bowl, combine white vinegar and olive oil with 1 ½ tablespoon water; add garlic, green onions, olives, dill and black pepper. Cut potatoes in half (or quarters if large) and add to bowl. Toss with hands and let sit for about one hour.

Remove pulp and seed from tomatoes, then chop them into a very fine dice. Just before serving, add tomato and feta cheese to salad and toss with hands. Makes about 6 to 8 servings. Yum! Yum! Yum! A three-yummer at least.

Well folks, until next week, vaya con Dios!

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