Greek style potato salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Small new potato nuggets |
| ⅓ | cup | Lemon juice |
| 1 | teaspoon | Dijon mustard |
| 2 | Garlic cloves, minced | |
| 1 | Yellow bell pepper, seeded and diced | |
| 1 | Red bell pepper, seeded and diced | |
| ½ | small | Red onion |
| 3 | Tomatoes | |
| Sprig of mint | ||
| ⅓ | cup | Olive oil |
| 2 | tablespoons | Chopped fresh mint & oregano |
| ½ | teaspoon | Salt and pepper |
| ½ | Long english cucumber, unpeeled | |
| 4 | ounces | Feta cheese, crumbled |
| ½ | cup | Kalamata or black olives |
| Fresh mint or orageno sprigs | ||
Directions
%%%%% DRESSING %%%%%
%%%%% SALAD %%%%%
Leave potatoes unpeeled, cook until fork tender, drain and cool. Mix dressing ingredients together and allow to chill. Toss the salad ingredients together and add the cooled dressing. Mix gently to coat all ingredients. Allow to chill for at least one hour to allow flavours to blend. Garnish with fresh mint or oregano sprigs. Makes 8 servings.
Origin: Adapted from a recipe in Appeal, Spring 1995. Shared by: Sharon Stevens, Mar/95.