Greek Potato Salad
Ned has been making this for a few years, inspired by a "Gourmet" recipe. The right olives are crucial. Canned won't do. Go to your local Italian (or Greek if you have one) market and buy Greek, Calamata or oil cured olives right out of the barrel, or check the "internationa1" section of your supermarket.
Ingredients
1 1/2 pounds potatoes, cut into chunks
1/4 cup fresh lemon juice
1 red bell pepper, roasted or one jar of roasted red peppers (much easier)
1/2 cup pitted black olives
3 scallions, minced
3/4 tsp oregano
1/2 cup olive oil
1/2 cup feta cheese, crumbled
Instructions
In a steamer set over boiling water steam the potatoes, covered, for 8 to 10 minutes, or until they are just tender. In a large bowl, toss the potatoes with 2 tablespoons of lemon juice and salt to taste. After they cool, add red pepper, olives and scallions. In a small bowl, whisk together the remaining 2 tablespoons of lemon juice and the oregano, add the oil in a stream, whisking until it is emulsified. Pour the dressing over the salad, add the feta, toss and correct the salt and pepper. Serves 4.
FROM The Original Binder · 1981-2017
From The Original Binder — the canonical edition.