Greek Style Potato SaladPublished 9:04am Thursday, August 22, 2013
I was headed to the lake to hang out with some friends and needed to bring a side to serve with delicious GobbleUp turkey sandwiches – which I only usually see at grad parties! I wasn’t sure if I’d have a refrigerator available to keep a salad cold, so opted to make a mayonnaise free potato salad, as I didn’t want to poison all my friends. And of course as I went scouring the internet for mayo-free options, found a recipe that had that wonderful Greek twist I always love!
Greek Style Potato Salad - serves 16
2 lbs potatoes (I used russet as it was what I had on hand, I would recommend baby red potatoes!)
2 colored peppers of your choice (I used yellow and red, but green would work, too), chopped into bite size pieces
1/2 cup diced onion
2 cucumbers, sliced, then quartered. ( I peeled half the cucumber, the peeling off or on is up to your taste)
8 oz feta cheese, crumbled
1 lemon, juiced
1/2 cup Italian dressing (I used fat free)
Salt and pepper to taste
Dried parsley flakes (optional)
Cover potatoes with salted water in large pan and boil until tender, about 20 minutes, depending on the size of the potatoes. Drain and let cool completely. Then chop into bite size chunks.
In a large bowl, combine the potato, pepper, onion, cucumber and feta cheese.
Whisk together in a separate bowl the Italian salad dressing and lemon juice. Pour over the vegetables and lightly toss until well coated. Add salt and pepper to taste. Then put the parsley flakes on top before serving (just for appearance).
If you are adventurous, you might even throw in some Kalamata olives!