GREEK POTATO SALAD
Connie
Inspired by Zoe’s Restaurant in Destin, FL, this Greek potato salad is delicious added to a traditional Greek Salad (Recipe included in this book).
ingredients
- 2 lbs. Red Potatoes, washed, with skins
- 1 cup Extra Virgin Olive Oil
- 3 Shallots, chopped
- 1 1/2 stalks oregano, leaves only, chopped
- 2 tsp. Fresh Lemon Juice
- 1 tsp. Salt
- 1/4 tsp. Pepper
directions
- 1
Cut potatoes across width into 1/8" slices. Place in a large bowl and wash in cold, running water until water runs clear.
- 2
Bring a large pot of salted water to a boil. Add potatoes, bring back to a boil, and cook until slices are barely soft, about 3 to 5 minutes. Drain in a colander.
- 3
Combine remaining ingredients in a medium bowl. Add warm potato slices and toss to combine. Serve immediately or chill. Potato salad may be kept in a sealed container in refrigerator for 2 to 3 days.
Source: Connie
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews