Greek Potato Salad
Unlike a traditional potato salad that uses russet potatoes, the
Greek potato salad uses red potatoes. Also, instead of using
mayonnaise, the Greek potato salad replaces the mayo with olive oil
and feta cheese.
2 lbs medium red potatoes
2/3 cup olive oil
1/3 cup red wine vinegar
1/2 teaspoon oregano
1/2 teaspoon rosemary
1/2 lb. feta cheese, crumbled
1 sweet red bell pepper, seeded
1/2 cup green onions, chopped
1/2 cup black olives, drained & chopped
- Start by washing and cutting the potatoes into bit-sized pieces,
leaving the skins on.
- Next, cook the potatoes in boiling water until tender. Part of
the art of cooking this recipe is ensuring that the potatoes achieve
the right level of tenderness. If the potatoes are not tender enough,
the dish will suffer as the potato pieces will taste somewhat raw and
be crunchy. If the potatoes are too tender, then when mixing the
ingredients you'll find that you end up with a sort of oatmeal-like
- While the potatoes are being cooked, mix the oil, vinegar,
oregano, and rosemary. After the potatoes are tender, drain them and
move the potatoes to a mixing bowl.
- Then pour on the oil/vinegar/spices mix and gently toss in the
remaining ingredients. After all of the ingredients have been
thoroughly (yet gently!) mixed, let the salad stand for at least thirty
minutes before serving. This dish will keep well in the fridge for up
to a week.
Recipe provide by Scott at http://www.myfastrecipes.com
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