Greek potato salad
Explore the delightful flavors of Mediterranean cuisine with this Greek potato salad recipe. Tangy feta, juicy tomatoes, and savory olives make it a refreshing side dish.
Ingredients:
- 2270g potatoes of choice (I’m using russets, but I’ve also use a mix of Yukons, reds, and even blue potatoes when I can find them.)
- 1 cup celery, diced small
- 1/2 medium red onion, diced small
- 3 tablespoons flat leaf parsley, chopped
- 2 tablespoons dill, chopped
- 2 cloves garlic, pulverized
- 1/2 cup olive oil
- 1 large lemon, juiced and zested
- salt and pepper to taste
Instructions:
- Cook the potatoes with their skins on until they are tender enough to be pierced with a fork. Allow them to cool.
- After they have cooled, remove the skins, dice the potatoes into medium-sized pieces, and transfer them to a large bowl.
- Combine the remaining ingredients and mix well. Top with a sprinkle of lemon zest. For even more flavor, prepare this dish the day before serving. It is particularly delicious when served at room temperature and is a perfect addition to your summer barbecue. Give this version a try; you may enjoy the vibrant and refreshing taste!
Summary:
- Calories: 2791 kcal
- Fat: 111 g
- Protein: 50 g
- Carbs: 421 g
- Potassium: 10243 mg
- Magnesium: 564 mg