Greek Potato Salad
Who doesn’t love potato salad? It’s the perfect accompaniment to summer barbecues and an ideal lunch option. This Greek-style version is fresh and easy to prepare, and features quality products from La Belle Excuse.
I used their extra-virgin green olive oil for the dressing, as well as their perfectly fragrant oregano. And of course, I added their delicious Kalamata olives to the salad!
- Servings: 4
- Preparation time: 20 minutes
- Cooking time: 15 minutes
Ingredients
Greek Vinaigrette
- 1/4 cup (60 ml) extra virgin green olive oil
- 2 tablespoons (30 ml) red wine vinegar
- 2 tablespoons (30 ml) lemon juice
- 2 teaspoons (10 ml) honey
- 1 teaspoon (5 ml) dried oregano
- 1 clove garlic, minced
- 1/2 teaspoon (2.5 ml) salt
- Pepper, to taste
Potato Salad
- 4 cups (600 g) new potatoes, halved
- 2/3 cup (105 g) kalamata olives
- 1/2 cup (70 g) finely sliced red onion
- 2 tablespoons (30 ml) capers
- 1/2 cup (60 g) dairy-free feta cheese, crumbled
- 1/3 cup (15 g) chopped fresh dill
- 1/3 cup (15 g) finely chopped fresh parsley
- 1/4 cup (35 g) golden raisins (optional, but too good if you like sweet and sour like me!)
NEW!
The cutting board
Handcrafted in Canada from beautiful cherry wood, this sturdy and elegant board is a true joy to use every day. Each board is unique and develops a richer colour over time.
It transitions seamlessly from the kitchen to the dining table for serving, sharing, gathering and cooking, day after day.
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Preparation
Greek Vinaigrette
- Mix all the ingredients for the dressing together in a bowl.
Potato Salad
- Cook the potatoes in a pot of boiling salted water until tender. Drain them and rinse in cold water.
- Toss the potatoes with the remaining salad ingredients and dressing in a large salad bowl.
