I’m a day late in posting! Hopefully Google doesn’t punish me too much for this. Who am I kidding? I’m not even sure what page of the search results anything I’ve written shows up on, but I’m sure it’s NOT page 1.
Sorry for the delay. I got distracted yesterday by an assignment for an online course I’m taking… and then I completely forgot to post. So here the recipe is a day late.
It’s been quite warm here the past few days, and it’s supposed to get even hotter by the end of next week. They’re talking 37 C with humidity – not the usual weather here at all!
With the hot days of summer, comes a ton of fresh fruits and veggies! We’re lucky here, since we can get local produce throughout the year. Take a walk around a local farmer’s market, and it’s a joy to see all the bright colours!
This Greek Potato salad is full of bright colours and bold tastes! I wanted to make a Greek salad, since we had some feta in the house, AND I had a bunch of new potatoes that I needed to cook up. So, I thought: why not combine the two?
This would be delicious with my Greek Chicken if you wanted to have a Greek themed night 😉 Take this salad to your next BBQ, it’s sure to be a hit 🙂
To make my Greek Potato salad, you will need…
- 1 lb of new potatoes
- 1 medium red pepper, diced
- 1 medium yellow pepper, diced
- 2 cups of mixed cocktail tomatoes, halved – you can use cherry tomatoes, or normal tomatoes too
- 1 medium cucumber, diced
- ½ a medium red onion, diced
- ½ a cup of feta, diced – this is optional. I normally wouldn’t have included the cheese, but I think DH is getting tired of this “no cheese” diet… Maybe? I don’t know, it’s kind of hard to tell most days…
For the dressing, you will need…
- ¼ cup of olive oil
- 2 TBSP of red wine vinegar
- 2 TBSP of fresh basil
- 2 TBSP of fresh oregano
- 1 TBSP of fresh parsley
- Salt and pepper to taste
- A spritz of lemon juice
- Wash you new potatoes and prep them so that they are all a similar size, (halve them, quarter them, whatever you need to do…). Add them to a pot, cover them in water* and set them to boil.
- While your potatoes are cooking, add the olive oil, red wine vinegar, basil, oregano, and parsley to a large boil and whisk it all together.
- Prep your veggies and toss them in the dressing.
- Once your potatoes are cooked, drain them and let them cool down for a bit. Once they are room temperature add them to the salad and toss.
- Taste the salad and adjust the seasoning as required with some salt and pepper.
- Just before serving, dice up the feta and add it to the salad. Give everything a good toss and garnish the salad with a spritz of lemon juice.
* Okay, so everyone knows you add salt to your potato water when you are boiling potatoes. You should add the salt at the same time you add the water. But how much salt? The Spruce suggests one scant teaspoon per quart of liquid (which is about a teaspoon per liter of water).