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Greek Potato Salad
We first encountered this salad in a display at the grocery store. Looked terrific, we
thought, but the store appeared to have made a regrettable, if understandable, concession
to presentation over taste. We were convinced that their technique must include allowing
the potatoes to cool before tossing them.
Cleaner lines, but less absorption of the dressing.
| 2 1/2 pounds red, new potatoes, scrubbed but not peeled |
1/2 c. olive oil |
| 3 cloves garlic, finely minced |
1/4 c. red wine vinegar |
| 1 T. fresh oregano, chopped |
sea salt and freshly ground black pepper to taste |
| 1/4 c. scallions, thinly sliced |
1/2 lb. Feta cheese |
| 24 Kalamata olives, pitted |
1 T. fresh Italian parsley, chopped |
- Cook the potatoes in boiling, salted water, about 15 minutes.
- Mix the oil, vinegar, garlic, oregano, salt, and pepper.
- When the potatoes are done, remove them from the water, slice them 1/3 inch thick,
and toss them in the oil mix.
- When the potatoes have cooled to room temperature, add the remaining ingredients,
toss, and serve.
4 - 6 servings
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