Greek Potato Salad

Cuisine Recipes

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This Greek potato salad is a reviving change from exemplary mayo potato salad. It has lighter and more splendid flavors, works out in a good way for most dishes, and we especially appreciate it throughout the late spring for bar-b-ques or any lawn gathering.

Cooking 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

Cooking Direction

    Place potatoes in an enormous pot, and cover with salted water by about an inch. Heat water to the point of boiling, and stew just until fork delicate, 15 to 20 minutes, contingent upon potato size.

    Channel potatoes, cool just marginally, cut down the middle, and move to a huge bowl. Add celery, olives, red onions, dill, and pimento, and mix until integrated.

    Whisk olive oil, lemon juice, oregano, salt, and pepper together in a little bowl, and sprinkle over the warm potato salad. Sprinkle feta on top, and tenderly throw. Serve warm, at room temperature, or chilled.