This Greek potato salad is a refreshing change from classic mayo potato salad. It has lighter and brighter flavors, goes well with most entrees, and we particularly enjoy it during the summer for BBQs or any backyard gathering.
Ingredients
- ounces unpeeled bite-sized potatoes: 24 piece
- stalk celery, diagonally: 1 piece (sliced)
- pitted and sliced Kalamata olives: 0.5 cup
- red onions: 0.5 cup (diced)
- fresh dill: 0.33333 cup (roughly chopped)
- pimento: 1 jar (2 ounce jar, drained, diced)
- olive oil: 0.5 cup
- freshly-squeezed lemon juice: 3 Tbsp
- oregano: 1 tsp (dried)
- salt: 0.5 tsp
- black pepper: (to taste, freshly ground)
- roughly crumbled feta cheese: 0.5 cup (to taste)
Metric Conversion
Stages of cooking
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Place potatoes in a large pot, and cover with salted water by about an inch. Bring water to a boil, and simmer just until fork tender, 15 to 20 minutes, depending on potato size.
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Drain potatoes, cool just slightly, cut in half, and transfer to a large bowl. Add celery, olives, red onions, dill, and pimento, and stir until incorporated.
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Whisk olive oil, lemon juice, oregano, salt, and pepper together in a small bowl, and drizzle over the warm potato salad. Sprinkle feta on top, and gently toss. Serve warm, at room temperature, or chilled. Cook’s Note It’s important not to overcook the potatoes, and to add the dressing while potatoes are still warm. If available, I’d recommend using sheep’s milk feta cheese.If you have time, set aside for an hour or so to allow the flavors to meld. If you don’t, it still can be eaten immediately and enjoyed. This may be served warm or chilled, but our preference is warm.
