As you may recall, I’m not a fan of boring potato salad. I don’t do the gloppy, goopy, mushy stuff. No thanks. However, I do like tangy, crunchy, soft, and filling. A good potato salad in summertime is hard to beat.
Lucky for me, Lindsay Olives called. (I’m a huge fan of their olives which I’ve used in dishes like this.) They asked me prepare and photograph one of their featured recipes. Something with olives of course. And I got to pick!
When I saw their recipe for Greek Isles Potato Salad, I knew I had to make it. I love kalamata olives- but kalamata olives with feta in a tangy potato salad? It’s just too good! And I am crazy for the colors in this dish.
Ingredients: (makes 4 to 6 servings)
2/3 cup extra-virgin olive oil
1/3 cup red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
2 lbs. red potatoes with skin, cooked, cooled and cubed
6 yellow banana peppers, seeded and diced
1 cup (4 oz.) crumbled feta cheese
1 sweet red bell pepper, seeded and diced
1 small cucumber, peeled seeded and diced
1 cup chopped Lindsay® Greek Kalamata Pitted Olives or Ripe Pitted Olives
Boil the potatoes until cooked. Drain and allow to cool.
Once cooled, quarter the potatoes. You could do smaller cubes if you like.
Next, chop the olives, cucumber, and peppers.
In a large bowl whisk the oil, vinegar, mustard, oregano, and rosemary; mix well. Add potatoes to the oil mixture and toss until the potatoes are well coated.
Add remaining ingredients and toss.
Serve at room temperature or chilled.
Look at those bright colors! And the flavors are just as vibrant.
This is a good one to show off at your Memorial Day cookout or picnic. Have a good one!
I was compensated for my work preparing and photographing this recipe using Lindsay Olives brand products.
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