Wednesday, March 12, 2014

Greek Potato Salad

This winter has been long. Very long. It finally turned nice this week, and the kids wanted a cookout. Among the traditional cookout sides, potato salad has always been an issue with food allergies (see Red Skin Potato Salad), but I thought I had found a recipe that sounded good, and that was Daniel-friendly.  I also thought I remembered all the ingredients when we spontaneously decided to get cookout food.

I should know better than to trust my memory.  The recipe called for store-bought tzatziki sauce, which, aside from the fact that it cannot be found in town, I did not remember.  I did remember the cucumber.

So, potato salad with cucumbers. Okay, I can do that. Hm, sounds Greek to me!

For Red Skin Potato Salad, I used sour cream, but since then, I've discovered Greek yogurt. Toss is the kalamata olives in the fridge, some oregano, some olive oil, some white balsamic vinegar, and it becomes yummy.

Credit does have to go to Thomas, my taste-tester, for suggesting the addition of olive oil and balsamic vinegar. For this, I prefer the white balsamic vinegar for it's lighter taste and color.

Greek Potato Salad

3 to 4 red-skinned potatoes, cubed
1/2 large cucumber, diced
1/2 cup pitted and quartered kalamata olives
1 carton (6 ounces) plain Greek yogurt
1 teaspoon oregano
Sea salt and pepper
Olive oil (a good drizzle)
White balsamic vinegar (a good splash - maybe a couple of tablespoons)

Cook potatoes in water until tender, about 10 minutes.  Allow to cool while chopping the cucumber and olives. Mix cucumber, olives and potatoes in a large bowl. Add yogurt and gently fold to coat vegetables. Add oregano, salt and pepper to taste, olive oil and vinegar. Gently combine, but make sure it's mixed well.  Chill, if desired.  Makes 6 to 8 servings.

This would be good with feta cheese, too, but I didn't happen to have any.

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