Greek Potato Salad
- The Rasoi Recipes
- Jul 7
- 1 min read
Prep and Cooking Time: 45 mins Serves: 3-4
Ingredients:
750 grams of Baby Potatoes
1 Red Onion Thinly Sliced
½ cup Kalamata Olives Pitted
50 grams Capers Drain
200 grams Sundried Tomatoes Drained and Chopped
3 tbsp Fresh Dill Finely Chopped
100 grams of Feta Cheese Crumbled
Method:
Wash and boil the potatoes with the skin on in water with 3 tsp of salt until al dente. Cool and cut in half or bite-size.
Reserve the olive oil from the sundried tomatoes and the capers brine.
While the potatoes are still warm, place them in a large bowl, drizzle with the reserved caper brine, toss, and set aside to cool.
Add the onions, kalamata olives, capers, and chopped dill. Pour the greek vinaigrette over and gently toss. Taste and adjust as necessary.
Serve with crumbled feta cheese warm or chilled.
Greek Vinaigrette
Ingredients:
¼ cup Extra-Virgin Olive Oil
¼ cup Red Wine Vinegar
2 Garlic Finely Minced
1 tbsp Dijon Mustard
1 tsp Grainy Mustard
½ tbsp dried oregano
½ tbsp dried Thyme
¾ tsp Black Pepper Freshly Ground
¼ tsp Salt
Method:
Place the olive oil, vinegar, minced garlic and Dijon mustard in a jug and blend until smooth.
Whisk in the rest of the ingredients until combined.
Place in a jar and store in the fridge for up to a week.
Enjoy the dressing with different kinds of salads!
Comments