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Greek potato salad

This potato salad comes together quickly and is served warm or at room temperature. Serves 6

2 pounds Red Bliss potatoes, sliced

1 bunch scallions, including tender green tops, finely chopped

2/3 cup Kalamata olives, pitted and roughly chopped

2/3 cup feta cheese, crumbled

2/3 cup cucumber, peeled, seeded, and diced

1 tomato, seeded and diced

Chopped flat-leaf or curly parsley for garnish

Dressing:

3 tablespoons white wine vinegar or fresh lemon juice

1 teaspoon dried oregano, crumbled

Salt and freshly groundpepper to taste

6 tablespoons extra virgin olive oil

1. Cook the sliced potatoes in boiling water until done, about 15 minutes. Drain and place in a large bowl. Add the scallions, olives, feta cheese, cucumber, and tomato while the potatoes are still warm. Mix gently.

2. To make the dressing, in a small bowl, whisk together the vinegar or lemon juice, oregano, salt, and pepper. Gradually whisk in the olive oil until an emulsion forms.

3. Pour the dressing over the potato mixture and toss gently. Garnish with the parsley.

Adapted from "Potato Salad," by Barbara Lauterbach

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