Potato salad is an American classic, and one that I wasn't ever really fond of. In the last few years I have acquired a taste for it - I mean really what's not to like? You've got mayo, potatoes, some crunchy stuff (onions, celery). But, at the same time, it can be quite heavy and let's face it, unhealthy. I wanted to make potato salad as a side dish, and came across this much lighter recipe. I was worried about making it, but honestly it was delicious!
I served it at barely room temperature, but it is also good refrigerated.
Start by washing and cutting the potatoes into bit-sized pieces, leaving the skins on. Next, cook the potatoes in boiling, salted water until tender (about 10 minutes, but check it frequently). Part of the art of cooking this recipe is ensuring that the potatoes achieve the right level of tenderness. If the potatoes are not tender enough, the dish will suffer as the potato pieces will taste somewhat raw and be crunchy. If the potatoes are too tender, then when mixing the ingredients you'll find that you end up with a sort of oatmeal-like mush.
Greek Potato Salad
2 lbs medium red potatoes
2/3 cup olive oil
1/3 cup red wine vinegar
1/2 teaspoon oregano
1/2 teaspoon rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lb. feta cheese, crumbled
1 sweet red bell pepper, seeded
1/2 cup green onions, chopped
1/2 cup black olives, drained & chopped
While the potatoes are being cooked, mix the oil, vinegar, oregano, rosemary, salt and pepper. After the potatoes are tender, drain them and move the potatoes to a mixing bowl. Then pour on the oil/vinegar/spices mix and gently toss in the remaining ingredients. After all of the ingredients have been thoroughly (yet gently!) mixed, let the salad stand for at least thirty minutes before serving. This dish will keep well in the fridge for up to a week.
The ingredients for Greek potato salad, unfortunately, are a bit more expensive than for a traditional potato salad, but it's worth every penny!