Thursday, May 17, 2012

Lemony Greek Potato Salad with Feta and Kalamata Olives

Just what was that sexy side dish alongside the Spatchcocked Lemon Rosemary Grilled Chicken in the last Dinner Plan-it post?  Why it was a Greek Potato Salad loaded with chunks of creamy, salty feta, bejeweled with beautiful black kalamata olives, drizzled with extra virgin olive oil, brightened with fresh lemon juice and a dash of perky red wine vinegar, mellowed out with a smooth garlic paste.  

This is one nice alternative to traditional potato salad that's NOT mayo based!  

Here's the recipe:

Lemony Greek Potato Salad with Feta and Kalamata Olives

  • 3 pounds red potatoes, small ones, halved and sliced crosswise
  • 1/2 cup Kalamata olives, slivered
  • 3 garlic cloves, unpeeled*
  • 1 teaspoon oregano
  • 1 large lemon, juiced
  • 2 tablespoons red wine vinegar
  • 1/2 cup olive oil
  • 1/2 pound feta cheese, crumbled
  • 1/2 cup parsley, chopped
  • salt and pepper, to taste

Cook potatoes with the unpeeled garlic until tender.  Cube the potatoes, set the garlic aside.  Squeeze the garlic from the skins and mash with a fork; set aside.  Combine potatoes with olives and feta in a large bowl. 
Mix garlic paste with oregano, vinegar, lemon juice and olive oil; whisk. 
Toss potato mixture with the dressing, parsley, salt and pepper.

*Did you notice the technique for making the garlic paste?  When you don't have time to roast garlic, this is an easy way to mellow out raw garlic...not as roasty toasty, but works very well in this and other recipes!
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