Greek Salad
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Greek Potato Salad -- another family favorite!
Potato Salad was never my favorite at picnics. I'm sorry....it just wasn't! I never cared for the store-bought mayo and big chunks of boiled egg. It also never seemed very "healthy" to eat, even before I understood what "healthy" looked like.
Then I encountered warm version potato salads, made with homemade dressings from quality olive oil (heart healthy too!). I look forward to summer picnics and family gatherings, where I have the opportunity to share one of these salads, that also makes a beautiful presentation. Even if you are a Miracle Whip + egg potato salad gal (or guy), please give my potato salad recipes a try and let me know what you think in the comments below!
This is super quick to make in a pressure cooker. Directions included in the recipe.
Greek Potato Salad
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When choosing your ingredients, use home-grown, grass-fed and organic ingredients whenever possible.
Ingredients:
2 lbs red potatoes (or specialty gourmet), washed well, unpeeled, cut in ¾” cubes (= 6 cups)
1 tsp Himalayan pink salt
1 small-medium red bell pepper, diced in ¼” pieces (approx 2/3 cup)
½ cucumber, deseeded, diced in ¼” pieces (approx. 2/3 cup)
3-4 green onions, ends trimmed, then thinly sliced (approx. 1/3 cup)
Dressing:
½ cup extra virgin olive oil or avocado oil
2 TBSP red wine or balsamic vinegar
2 TBSP Greek Seasoning (I used Pampered Chef Greek Rub)
2 tsp freshly pressed garlic
½ - 1 tsp Himalayan pink salt
Few grinds peppercorns (freshly ground)
Directions:
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Wash the potatoes but do not peel. Dice into ¾” cubes.
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Stovetop Method: Cook in 3-4 cups water in a heavy pan with tight-fitting lid (to retain nutrients), salting the water with 2 tsp Himalayan pink salt. Cook until fork tender – do not overcook. Scrape the bottom of the pan occasionally during the cooking time, using a flat-bottomed bamboo spatula, to keep potatoes from sticking. Actual cooking time will vary, so check after 10 minutes. Drain.
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Quick Cooker Method: Add 1 cup of water to the Quick Cooker inset pot, add 1 tsp salt, close lid and adjust time to 4 minutes on high pressure.
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While the potatoes are cooking, prepare the dressing by mixing all the ingredients together and whisking to combine. Set aside.
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When the 4 minutes are up on the Quick Cooker, immediately release the pressure. When vent goes down, open the Cooker and drain off water. Place the potatoes in a large bowl. Pour the dressing over the potatoes. Set aside and allow to marinate and cool while you prep the veggies.
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Dice veggies as described. Gently combine veggies with potatoes and dressing.
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Optional: Add ½ cup kalamata olives and 4 oz crumbled feta cheese. Stir in gently. Tatse-test and adjust salt as needed.
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Serve on a beautiful bed of fresh greens, together with grilled chicken, beef, burgers or hot dogs, or cold cut deli sandwiches.
Serving Yield:
This recipe makes 6 cups of potato salad. You can double it to serve a large group. This is typically served freshly made (warm). Leftovers can be refrigerated to enjoy on the second or third day.
Enjoy a variety of potato salad recipes throughout the summer!
