Greek Potato Salad

This recipe was sent to me by a lovely family who follows my work online. They wanted to share it.

Salade de pommes de terre grecque

Ingredients for the salad:

6 large red potatoes (about 3 lb), quartered

(about 3 lb), quartered

1 tsp salt

5 scallions, both white and green parts, chopped

and green parts, chopped

3 tbsp capers

1/4 cup fresh parsley, chopped

chopped

4 sprigs of fresh thyme, chopped

chopped

15 cherry tomatoes, halved

halved

15 Kalamata olives, pitted

pitted

Ingredients for the dressing:

1/3 cup olive oil

2 tbsp wine vinegar (red or white)

(red or white)

1 tsp Dijon mustard

1/2 tsp salt

Steps:

  1. In a large pot add the
    potatoes, salt and
    enough water to
    cover the potatoes.
    Bring to a boil and
    continue boiling
    until the potatoes
    are fork tender,
    about 15 minutes.
    Drain and transfer
    potatoes to a large
    salad bowl.

  2. When the potatoes
    are cooking, put all
    the remaining salad
    ingredients to the
    large salad bowl.

  3. In a separate small
    bowl, whisk together
    the dressing ingredients
    together and drizzle
    dressing over potato
    salad. Toss salad and
    serve warm or cold.

4 servings, time to table: 30 min, vegan and gluten free.

30 min, vegan and gluten free.

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