This salad has DINNER written all over it! The leftovers will be perfect for lunch tomorrow.
Greek Potato Salad
Ingredients :
2 lb new local potatoes
2 bell peppers, cut into 1” pieces
2 Roma tomatoes, seeded & diced
1 English cucumber, cut into 1” pieces
½ small red onion, very thinly sliced
½ cup whole Kalamata olives
2 tablespoons fresh mint, finely sliced
2 tablespoons fresh dill, finely chopped
¼ cup flat leaf parsley, chopped
1 cup crumbled Macedonian style feta cheese
Dressing:
½ cup Greek olive oil
¼ cup fresh squeezed lemon juice
1 teaspoon dried oregano leaves
1 tablespoon Dijon mustard
1 teaspoon honey
½ teaspoon salt
¼ teaspoon pepper
2 cloves garlic, minced
Ingredients :
Cut the potatoes in half. In a large saucepan, using a steamer basket over about ½” water, cover tightly and heat to boiling; reduce heat.
Steam 15-18 minutes or until fork tender; cool to room temperature. In large bowl, mix all of the dressing ingredients with whisk until well blended; set aside.
Add potatoes and remaining salad ingredients except cheese to dressing; toss. Serve immediately, or cover and refrigerate up to 24 hours.
