Greek Potato Salad
This is a recipe I made up based off potato salad that I have had in coffee shop/bakery kinda places. Those dishes have feta cheese, which I now leave out. If you know of a good feta subsitutuite - throw it in!
Ingredients
red potatoes, cleaned and cut into wedges (i leave the skins on)
grape tomatoes (these may be what others are calling baby cherry tomatoes? not sure...tiny little tomatoes that are more oval than round)
kalamata olives (take out the stones and rip them open in half)
bit of torn fresh spinach for color
fresh garlic (whole cloves; chopped finely if not using a food processor)
balsamic vinegar
olive oil
salt (I like RealSalt)
cracked black pepper, or whole peppercorns if you are using a food processor/blender
optional - feta cheese substuite, or tiny amounts of tofu, juice of fresh lemon and oregano
I generally use about 3 pounds of potatoes, but I do a lot of guestimating, so it really depends in how much you like the ingredients...
Method
Clean and cut 3 pounds of potatoes into wedges. Boil until tender with a fork, but not too soft (from the time the water in boiling, it should take about 10 minutes) Drain and immedietely run potatoes under cold water until no longer hot. You can also add ice to your colainder to help. When potatoes are no longer hot (but still warm), put in a bowl in the fridge to chill.
When potatoes have chilled, start on the dressing. You can use either a bowl with a wisk, or a food proccesser/blender. If you use a food processor, the dressing with become firm and creamy like a mayonaisse. In a bowl, it will stay more of an oil/vineger dressing. Try it both ways. I probably prefer it with a wisk. Also, if using not using a food processer, chop the garlic finely and crack the peppercorns first - other wise you can throw them in whole.
Mix together (with a wisk, or in a food processor) 3/4 cup olive oil, 2 cloves garlic (if you are not big on garlic, use 1), a good shaking of fresh cracked black pepper or about 5 whole peppercorns, and a pinch of salt. Taste and adjust to your liking. Then add in about a good shaking (2 - 4 T) balsamic vinegar. Blend until creamy and mayonaisse like, or wisk until combined. Taste and adjust to your liking. You can also add in some fresh lemon juice and a bit of dried oregano.
Pour over chilled potatoes, and stir until fully coated. If you think it looks like it needs more dressing - make up another batch and throw it on!Generally, I find the seasoning (garlic/pepper, etc) is enough, but it may need more olive oil/vinegar). Add in about a 1/2 cup pitted kalamata olives, 1 cup grape tomatoes and a few leaves of spinach. Chill.
You may find the potatoes soak up a lot of the dressing, so if it has been in the fridge a few days, you can add more olive oil and or vinegar. I would just wisk together vinegar and olive oil and leave out the garlic, salt, pepper. But whatever you like!
Eat and enjoy!
Reply With Quote
veganwitch
, I don't know about those around me!
Bookmarks