Greek Potato Salad Recipe. The traditional mayo potato salad is a welcome diversion with this Greek version. It pairs nicely with most dishes and has brighter, lighter flavors, and we like it in the summer for backyard get-togethers and BBQs.
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Ingredients
- 24 ounces unpeeled bite-sized potatoes
- 1 stalk celery, diagonally sliced
- 1/2 cup pitted and sliced Kalamata olives
- 1/2 cup diced red onions
- 1/3 cup roughly chopped fresh dill
- 1 (2 ounce) jar diced pimento, drained
- 1/2 cup olive oil
- 3 tablespoons freshly-squeezed lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- freshly ground black pepper to taste
- 1/2 cup roughly crumbled feta cheese, or to taste
Instructions
- Put the potatoes in a big pot and add approximately one inch of salted water over them. Boil the water and simmer the potatoes for 15 to 20 minutes, or until they are fork-tender.
- Potatoes should be drained, let cool somewhat, then sliced in half and added to a big basin. Stir in the celery, olives, red onions, dill, and pimento after adding them 카지노사이트.
- In a separate bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper. Drizzle this mixture over the warm potato salad. Top with feta, then toss lightly. Serve hot, cold, or at room temperature.