• Greek Potato Salad

July 11, 2017

This salad has DINNER written all over it! The leftovers will be perfect for lunch tomorrow.

Greek Potato Salad

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

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.

Sprinkle with the cheese just before serving.