Greek-Style Potato Salad (Print Version)
# Ingredients:
01 -
1 cucumber, diced after removing seeds
02 -
1/4 cup chopped fresh dill
03 -
2 tablespoons red wine vinegar
04 -
1/3 cup extra virgin olive oil
05 -
1 teaspoon Dijon mustard
06 -
A pinch of salt and pepper, or more to taste
07 -
1/4 cup parsley, roughly chopped
08 -
1/2 cup halved cherry tomatoes
09 -
1/2 red onion, cut into thin slices
10 -
1/2 cup Kalamata olives, sliced and pits removed
11 -
1 kg potatoes, cubed and peeled
12 -
100 g crumbled feta (optional)
# Instructions:
01 -
In a pot of salted water, boil the potato cubes until they're soft enough to pierce easily, about 10 to 15 minutes. Drain and let them cool down for a bit.
02 -
Grab a big bowl and whisk olive oil, red wine vinegar, mustard, pepper, and salt together until smooth.
03 -
While the potatoes are still warm, add them to the dressing and gently give everything a toss to coat evenly.
04 -
Mix in the thinly sliced onion, olives, diced cucumber, parsley, dill, and halved tomatoes with the dressed potatoes. Stir everything together until well mixed.
05 -
If you want, toss in the crumbled feta cheese and gently fold it into the salad.
06 -
Cover the bowl and pop it in the fridge for at least an hour to let all the flavors merge together.
07 -
Before eating, check if it needs more seasoning. You can sprinkle extra herbs on top for a fresh finishing touch.