Tonight was the first great BBQ weather of May. I decided to go Greek. I had my husband grill the souvlaki (which I marinated earlier in the day) and I made the potato salad. It was a fabulous dinner. Next time I may add some cucumbers in yogurt sauce, but there was not time to make that side dish today.
4 T. fresh lemon juice
3 – 4 T. extra virgin olive oil
1 T. red wine vinegar
2 tsp. Greek herb seasoning
2 – 4 cloves garlic, finely minced
salt and pepper to taste
- 5-6 medium-large potatoes (I used red)
- 3/4 cup of extra virgin olive oil
- 1/3 cup of lemon juice
- 3 cloves of garlic, crushed
- 4 green onions, chopped
- sea salt
- fresh ground pepper
- 1/4 cup of chopped fresh parsley
- 1/2 to 1 cup feta cheese
Cut potatoes into large, bite-sized chunks of approximately the same size, and rinse well. Add potatoes to a pot of cold water to cover by 1 1/2 inches, bring to a boil, and boil at medium-high heat. Test after 15 minutes for doneness – they should be easily pierced with a fork. Remove when done, drain, and place in a serving bowl or dish. Let potatoes cool to room temperature. Add green onions, feta and parsley.
To make the dressing, in a small bowl, combine olive oil, lemon juice, garlic, salt, and pepper with a whisk. Pour dressing over salad and toss well. Serve at room temperature or chilled.