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!