Tuesday, July 5, 2011

Greek Potato Salad

I love summer BBQs just as much as the next girl but traditional fare is...well boring and full of bad fats! Now I am not one to start preaching about fat and calories  (especially when most of my recipes involve a fair amount of "good" olive oil) but eating mindless gobs of mayonnaise when there isn't any taste just isn't my style. I decided to come up with this potato salad recipe that has tons of flavor by using my favorite type of green salad as inspiration. I used large red potatoes cut into bite sized pieces, however small marble sized potatoes would be very cute as well!

Because this salad is mayo-free its a little easier to store and serve at a hot summer BBQ, there is some cheese in it however so don't leave it out too long! We have an olive- hater in our family so serving anything "Greek" style can be a little challenging. The best part of this salad though is that the olives (or the cheese is there is a dairy-free person) can be tossed in to individual taste.

Greek Potato Salad
5 lbs red potato (boil with skin on then peel and dice once cooled)
2 c baby spinach
1 c feta cheese crumble
1/2 c kalamata olives -pitted 
1/2 c fresh basil leaves - diced
1/4 c fresh oregano leaves - diced
3 cloves garlic - finely diced 
1/4 c olive oil
2 tbsp balsamic vinegar
salt & pepper

1) In a large bowl combine the potatoes with feta, spinach and olives
2) In a jar with a lid combine the oil, vinegar, basil, oregano, garlic, salt & pepper - shake well to emulsify
3) Dress potatoes and mix well to combine
4) Allow flavors to blend together in refrigerator for 1 hour or more (overnight is best)