Greek Potato Salad

Greek Potato Salad

 

Ingredients:

1 kg Waxy potatoes

1 Red onion

1 Pickled cucumber (e.g., Myrttinen)

150 g Feta cheese

150 g Kalamata olives

300 g Greek yogurt

2 cloves Garlic

0.5 dl White wine vinegar

1 dl OILI olive oil

Honey (to taste)

Salt

Black pepper

Dill

Chives

 

Instructions:

1. Boil peeled potatoes in well-salted water until tender. Let cool and cut the potatoes into pieces.

2. Dice the red onion and pickled cucumber and add to the potatoes.

3. Finely chop the dill and chives and add to the other ingredients.

4. Crumble the feta into cubes and add to the other ingredients along with the Kalamata olives.

5. In a bowl, mix the Greek yogurt, minced garlic cloves, white wine vinegar, OILI olive oil, and a small amount of honey. Season with salt and black pepper.

6. Add the dressing to the salad and mix.

7. Taste and add more salt, pepper, or honey if needed.

8. Let the salad chill in the refrigerator for at least 30 minutes before serving. For best results, make the salad the day before.

 

Tips:

· You can replace the pickled cucumber with fresh cucumber if desired.

· You can also replace white wine vinegar with lemon juice if you prefer a fresher acidity.

· Serve the potato salad with, for example, fresh sausages.