Greek Potato Salad
Here’s the recipe for my greek potato salad, inspired by the Williams Sonoma recipe found in “Potato”.
The best thing about this recipe is that there’s no mayonnaise!
- 10 small waxy potatoes, about 2.5 lb
- 5 oz feta cheese, crumbled
- 5 T olive oil
- 2.5 T white wine vinegar
- 1 large garlic clove
- 1.5 tsp dried oregano
- Ground pepper
- 12 large green olives, chopped and pitted
- 1/2 cup fennel blub
- 1 large green onions, about 3/4 cup
Combine all ingredients to make dressing. Let sit while making the potatoes
Boil potatoes until a knife comes out cleanly, about 25 minutes. Let drain and wait until potatoes are cool. Chop into 3/4 inch pieces. Put potatoes in bowl and chill. When cool, add the dressing and feta. Adjust seasoning and serve.
Always a crowd pleaser, especially for people that don’t like potato salad!