Recipe: Greek Potato Salad
Here’s the delicious result of a potato salad and Greek salad collision, complete with feta, dill, olives and potatoes.
6 medium red potatoes, skin on, cubed
2 tbsp white wine vinegar
1 cup sour cream
1/2 cup mayonnaise
1/8 cup olive oil
2 tbsp minced fresh dill
1 tbsp capers, rinsed and drained
1 tsp dried oregano
1/2 tsp kosher salt
1 cup crumbled feta cheese
1/2 cup Kalamata olives, pitted and halved
1) In a large pot, cover potatoes with cold water and bring to a boil over high heat. Cook potatoes until just tender, about 15 minutes. Drain potatoes and place in a large bowl. Sprinkle with white wine vinegar and let cool.
2) In a medium bowl, blend sour cream, mayonnaise, olive oil, dill, capers, oregano and salt. Stir in feta cheese. Gently fold mixture into potatoes. Chill at least 2 hours and add olives just before serving.
Julie Albert & Lisa Gnat are thrilled to announce the launch of their newest cookbook, Lick Your Plate. It has received rave reviews and features over 160 recipes that are foolproof and fantastic. It’s a fresh and fun cookbook perfect for the home cook and also serves up over 100 drool-worthy recipe images, countless tips and tricks, meal pairings, and leftover suggestions. On shelves now, buy your copy online.