in Greece

Greek potato salad

updated

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Ingredients for 4 servings:

  • 480 g jacket potatoes
  • 1 garlic clove(s)
  • 200 g sour cream (10%)
  • 1 bunch of dill
  • 1 cucumber(s) (approx. 270 g – 300 g)
  • 2 bunch radishes
  • 100 g sheep’s cheese
  • salt and pepper

Instructions

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

Boil the potatoes in their jackets for about 25 minutes, then peel them while still hot. Peel and finely chop the garlic clove. Combine the sour cream and feta cheese in a suitable container and puree. Season with salt and pepper to taste. Finely chop the dill. Peel the cucumber and cut into very thin slices. Wash and quarter the radishes. Roughly dice the potatoes. Finally, combine all ingredients in a bowl and mix with the feta cheese sauce.

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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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