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!)
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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.
