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Greek potato salad

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Ingredients for 4 servings:

  • 500 g potatoes
  • salt water
  • 4 tomatoes
  • 2 red bell peppers
  • 1 bunch of spring onions
  • 300 g feta cheese
  • 200 g olives, black or green, pitted
  • 1 bunch of mixed herbs
  • 150 ml vegetable stock
  • 6 tbsp white wine vinegar
  • 6 tbsp olive oil
  • salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 25 minutes

Cook the potatoes with their skins on in salted water for about 25 minutes. Then drain, peel, and slice. Let cool. Meanwhile, peel and dice the tomatoes. Halve, deseed, and slice the bell peppers. Finely slice the spring onions. Dice the feta cheese and slice the olives. Combine all ingredients in a salad bowl and mix. Rinse the herbs (or use frozen herbs), shake dry, and finely chop. Mix the broth with the vinegar, oil, and herbs, then season with salt and pepper. Pour the dressing over the salad and stir to combine. Let stand for 2-3 hours.

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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.

Greek potato salad

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