Greek Potato Salad

Greek food is a gift from the gods. Mediterranean menus are full of fresh ingredients, herbs, and lots of flavor. This past weekend, I had a few folks over for dinner. I asked if my one friend had any preferences and she said, "Greek food! Salad. Potato salad." Well, I can't turn down a perfect challenge that includes my favorite foods, and started a plan.

I'd be remiss if I did not mention Tarpon Springs in this post. This is a Greek fishing village south of Tampa with a plethora of Greek food and shops. I have not been in some time but recall the spanakopita and gyros being *chef's kiss*. Apparently, it's a (albeit, controversial) thing there to put potato salad in the middle of a Greek salad. Whether you're willing to mix salad types or not, Tarpon Springs is a must visit if nearby.

Of course, the meal wouldn't be complete without gyros and fresh tzatziki, and I also made gemista. It was a lovely little spread.

It's a basic recipe, and the best part? No mayo! Maybe you're a mayonnaise fanatic. Some people just are. I'm in the camp on the opposite side of the river. #teamnomayo. I don't mind it sometimes (see: deviled eggs), but in many cases, a dish without it is just fine and has no weird egg and oil mixture in it. This recipe involves making a light lemon dressing.

It all starts with cute little potatoes. I used a bag of golden mini potatoes, sliced them in half (or for the bigger taters, in thirds), and boiled them for about 15 minutes.

After they cooled dow enough to be handled, I mixed together in a separate bowl the lemon juice, white wine vinegar, garlic, olive oil, pepper, oregano and dill. I mixed this, then poured it over potatoes and stirred. Lastly, I added feta, red onion, and scallions and stirred it all.

The result was a pretty and flavorful side dish.

Though largely lemon juice, the dressing was subtle and not overwhelming.

It paired perfectly with the other items, making a cohesive meal.

I mean, I don't know why I thought potato salad would have more steps, but this was about as easy as cooking something can get. It's fresh, it's light, and you can call yourself fancy for making a Greek version of a very American dish.

Greek Potato Salad Recipe

Ingredients:

1.5-2 pounds small gold potatoes, sliced in half or thirds depending on size

1 teaspoon salt, plus

1 large lemon, juiced (about 1/4 cup)

1 tablespoon white wine vinegar

1-2 teaspoons minced garlic (or one clove, minced)

1/4 cup extra virgin olive oil

1/2 teaspoon black pepper

1 tablespoon fresh oregano

1 tablespoon fresh dill

3 tablespoons crumbled feta cheese

2 tablespoons chopped red onion

3 medium scallions, sliced thin

Instructions:

Cut potatoes into halves or thirds depending on size, with no pieces larger than 2 inches. Add to a lightly salted pot of water and heat to boiling, then lower to simmer. Cook for about 15 minutes, until fork tender. Drain water and let cool until just warm to the touch. In a small bowl, combine lemon juice, white wine vinegar, garlic, olive oil, pepper, oregano and dill. Use a fork or whisk to mix well, then pour over potatoes and stir. Add feta, red onion, and scallions and mix.

adapted from greek potato salad recipe