July 4th is a little over a week away and it is a time to celebrate our nation’s freedoms and spend time with friends and family. We often spend the day at one of the area lakes, barbecuing in our backyards, or enjoying one of the beautiful city or state parks.
This year I am taking a few extra days off to spend the week at our family cabin. Over the 4th, there will be an abundance of family and friends and I am very excited to serve a few of my favorite recipes to them! When we have a large group, we try to keep the meals simple, because it’s tricky having all of those different palates to please! We usually serve 2 large meals each day, breakfast and dinner, with serve-it-yourself meals for those that get hungry in between. Those mini meals consist of sandwiches or grilled sausages, vegetable and fruit platters and a good hearty salad. It seems easy enough, right? Well, not quite…..Potato salad, a salad commonly found on picnic tables across America, can come in many different forms and everyone has their own opinion as to how it should be prepared. The debates can be endless. With or without mustard, with or without eggs, and with or without celery and onion. Everyone has a favorite ingredient they feel is necessary to make this summer side dish complete. Then, add in the people who really just wanted a good pasta salad instead! Well, I may have come up with a solution. My Lemony Greek Potato Salad is the perfect combination of both! For the pasta lovers, it contains kalamata olives, juicy grape tomato halves, and a smooth and creamy lemon sauce. For the potato lovers, tender new boiled tender boiled baby red potatoes. All of this is gently tossed together with feta cheese crumbles and fresh herbs. Both pasta lovers and potato lovers can finally come together and see eye to eye with this very flavorful combination dish! Plus, this salad will keep great in the refrigerator for up to 3 days, so it can keep the day time snackers happy all weekend long!
Lemon Greek Potato Salad
- 1 cup mayonnaise (I use one made with olive oil)
- 1 teaspoon red wine vinegar
- 1 large lemon, juiced and zested
- 1 tablespoon oregano leaves, fresh chopped
- 3 tablespoons basil leaves, fresh chopped
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
- 8 new red potatoes, about 2 inches in diameter, washed
- 1 cup grape tomato halves
- 12 kalamata olives, pitted and cut into thin strips
- 1 cup feta cheese crumbles
In a medium pot, cover potatoes in water, bring to boil over medium high heat and cook until tender, about 30 minutes. Remove the potatoes from the water and place in refrigerator to until chilled. Cut potatoes into 8 pieces. (in half and then into quarters to for small wedges) Set aside.
In large bowl, whisk together mayonnaise, vinegar, lemon juice and zest, oregano leaves, basil leaves, kosher salt and pepper. (add more lemon if desired)
Gently fold in potatoes, grape tomatoes, olive slices , and feta cheese crumbles. Chill until ready to serve.