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Greek Potato Salad

  • Serves: 4 people

Ingredients

For the salad

  • 2 tbsp. mayonnaise
  • 1 tbsp. vinegar
  • 1 tbsp. lemon juice
  • 2 tbsp. Mt. Kofinas extra virgin olive oil
  • 3 tbsp. feta cheese, crumbled
  • 1 tbsp. fresh dill, minced
  • 8 green olives, pitted
  • 1 bunch of green onions, minced
  • 1 head of iceberg lettuce, torn
  • 1/2 cucumber, diced into 1 inch cubes
  • 2 carrots, peeled and diced into 1 inch cubes
  • 2 large farm eggs
  • 2 large potatos, diced into 1 inch cubes
  • salt and pepper to taste

For the dressing

    Instructions

    1. In a medium-sized saucepan, place the diced potatoes and cover with cold water.
    2. Bring to a boil. Lower the heat and simmer until done, being careful not to overcook.
    3. Drain and set aside.
    4. In another, smaller pan, place the eggs and enough water to cover.
    5. Bring to a rolling boil and immediately remove from heat.
    6. Cover the pan tightly and allow to sit for fifteen minutes.
    7. Drain the water and cover the eggs with ice water. Allow to chill completely.
    8. Peel the eggs and cut into small wedges.

    The Dressing

    1. In a small bowl, combine the ingredients for the dressing.
    2. Mix well and season with salt and pepper according to taste.
    3. Combine the salad ingredients in a large serving bowl and pour the dressing over.
    4. Serve chilled.