Ilove potato salad and always seem to be experimenting with variations.
Growing up Mom only ever made potato salad one way - with lots of mayonnaise.
We liked it.
While I still love creamy potato salads, these days I prefer French style potato salads dressed with vinaigrette instead of mayonnaise.
The first potato salad sans mayo I ever made was called Greek Potato Salad. I think it came from one of Susan Branch’s beautifully illustrated cookbooks, possibly Heart of the Home, but I can’t be sure since many of my cookbooks, including that one, are in Wisconsin while I’m here in Phoenix. Is there such a thing as cookbook separation anxiety? If there is, I’ve got it.
Be forewarned, this potato salad recipe will only work for people who like feta cheese. If you don’t, you will probably have a similar reaction to the one my husband had when he tasted it - yuck!
Greek Potato Salad Recipe
If you don’t like feta cheese feel free to leave it out. It’s still good. The original recipe calls for dried herbs. If you use fresh you’ll want to increase the amounts 2 to 3 times to taste.
2 pounds small to medium red potatoes
2/3 cup extra virgin olive oil
1/3 cup red wine vinegar
1/2 teaspoon oregano
1/2 teaspoon dill
1/4 teaspoon mint (optional)
1/2 teaspoon rosemary (optional)
4 ounces feta cheese, crumbled
1 sweet red pepper, seeded and chopped
1/4 cup red onion, finely diced
1/2 cup kalamata olives, pittled and chopped
Salt and pepper to taste
Cook the potatoes in generously salted water until tender. Drain them thoroughly and then chop them into bite-size pieces. Place in a large bowl. Mix the oil, vinegar and herbs together well and then pour the dressing over the potatoes while they are still warm. Add the feta, peppers, and olives and toss gently. Season to taste with salt and pepper. Serve at room temperature.
This easy recipe for Greek Potato Salad makes 8 servings.