Greek Potato Salad
Recipe information
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Cooking:
15 min.
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Servings per container:
1
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Source:

Ingredients for - Greek Potato Salad

1. 10 medium Yukon Gold potatoes, peeled and cubed -
2. 1/2 teaspoon salt -
3. 1 cup chopped red onion -
4. 3/4 cup pitted Greek olives, chopped -
5. 1/2 cup crumbled feta cheese -
6. 1/4 cup chopped fresh parsley -
7. 2 tablespoons snipped fresh dill -
8. Dressing: -
9. 1/4 cup red wine vinegar -
10. 1 tablespoon Dijon mustard -
11. 2 garlic cloves, minced -
12. 1 teaspoon dried oregano -
13. 3/4 teaspoon salt -
14. 1/4 teaspoon pepper -
15. 1/2 cup olive oil -

How to cook deliciously - Greek Potato Salad

1. Stage

Place the peeled and cubed potatoes in a Dutch oven and add water until they're fully submerged. Add the salt, and bring the water to a boil. Reduce the heat and cook, uncovered, for 10 to 15 minutes or until the potatoes are fork-tender. Drain the water and transfer the potatoes to a large bowl.

2. Stage

Add the chopped onions, chopped olives, crumbled feta, parsley and dill to the same bowl, tossing until the salad ingredients are well combined.

3. Stage

In a small bowl, whisk together the vinegar, mustard, garlic, oregano, salt and pepper, then slowly drizzle in the olive oil, continuing to whisk until a smooth dressing has formed. Drizzle the dressing over the potato mixture and toss to coat. Cover and refrigerate the salad until chilled, one to two hours.