Greek Potato Salad

Greekpotatosalad

This is how we do potato salad. Greek style. No mayo, no mustard. I grew up thinking this was the only way people ate it. I remember the first time someone served me potato salad made from mayo and I thought it was a mistake!

This version is much healthier than making it with mayo. I bet once you try it, you’ll never go back!

(Serves 4-6)

Ingredients:

3 zucchini
2 lbs unpeeled potato medley (or any type of potatoes you like)
1 pint sweet grape tomatoes, cut in half
1 large cucumber, peeled and diced
¼ red onion, thinly sliced
2 tsp dried oregano
½ tsp garlic powder
1 tsp salt
½ tsp pepper
¾ cup red wine vinegar
¼ cup olive oil

Instructions:

Place potatoes in pot and fill with water (enough to cover potatoes). Bring to a boil. Cook 18-20 minutes or until fork can easily be inserted. Cool to room temperature before cutting.

Cut ends of zucchini and cut in half. Place steamer basket in ½ inch water inside pot. Put zucchini in steamer basket. Cover with lid and cook over high heat 5-10 minutes, or until fork can easily be inserted. Cool to room temperature before cutting.

Cut potatoes and zucchini into chunks. Place in bowl with other ingredients. Toss until evenly coated.

Enjoy!

Related Posts Plugin for WordPress, Blogger...Share This:
Facebooktwittergoogle_pluspinterestlinkedinmail

One comment

Leave a Reply