in Greece

Greek potato salad

updated

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Ingredients for 4 servings:

  • 1 kg potato(s), waxy small ones
  • 1 cucumber(s)
  • ½ bunch thyme
  • ½ bunch marjoram
  • 500 g yogurt, Greek
  • 2 tbsp olive oil
  • 4 tbsp milk
  • 10 tomatoes (vine tomatoes)
  • 1 onion(s)
  • 1 garlic clove(s)
  • 200 g sheep’s cheese
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with garlic, thyme and marjoram

Boil the potatoes in their jackets for 20 minutes until tender. Let them cool slightly, peel them, and slice them. Mix the yogurt with the oil and milk. Grate 1/2 a cucumber into the yogurt. Chop the garlic and onion and add them. Dice the remaining cucumber and feta cheese and add them to the yogurt along with the potato slices. Strip the thyme and marjoram from the stems and chop them if the leaves are still too large. Then add them to the salad. Season generously with salt and pepper. Quarter the tomatoes and stir them in just before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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