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

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.

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