Greek(ish) Potato Salad

Last year for Spencer’s birthday party, I made potato salad with the blue cheese vinaigrette and it was a hit. Never one to leave well enough alone, I decided to make a new potato salad for his 2nd birthday party. I spy a new family tradition. I’ve been asked a few times how one “comes up” with a recipe instead of just adapting one from an existing recipe. I thought I would go through the thought process.

I know! Greek potato salad! What would be in that? feta, olives, potatoes, red pepper, spinach and cucumbers. Wait? Cucumbers and potatoes sound kinda gross, lets leave those out. Oh. Oregano. But hubs hates oregano, so not too much. And he doesn’t like red pepper either and that will flavor the whole thing. Do kids like feta? I’ll use mozzarella and serve feta on the side. Light vinaigrette and we are done. And I forgot to buy spinach so let’s leave that out, too.

Also, this salad doesn’t take long to make once the potatoes are chopped and boiled, but you need to allow time for the potatoes to full cool. At least an hour or two or maybe overnight. Although, this would probably be good warm.

Party Potato Salad
Serves a 20 person BBQ  (This would easily be halved, or even quartered)

2 pounds potatoes, cut in small pieces (I don’t peel & used mini yukon golds & baby reds)
6 ounce jar of kalamata olives, drained and chopped. (I buy pitted, it’s way easier)
3/4 cup grated mozzarella cheese (or to taste)
2 tablespoons white balsamic vinegar (or white wine vinegar)
2 tablespoons water
1/2 teaspoon olive oil
1/2 teaspoon dried minced onion
1.5 teaspoons fresh oregano, chopped
1/2 teaspoon dried Italian seasoning (or a little basil and marjoram)
salt and pepper to taste
1/2 cup feta, crumbled (optional)

  1. Chopped potatoes and put in a large saucepan of water and bring to a boil. (I like to do this the day before and put in the fridge overnight).
  2. Cook potatoes until tender when pierced by a fork. This depends on the size of your potatoes, but mine took about 10 minutes. Drain and let cool.
  3. You want the potatoes to be room temperature (or cold) and dry before proceeding.
  4. When you are ready to assemble the salad, in a small bowl mix vinegar, oil, water, herbs and minced onion and set aside. This is your dressing.
  5. In a large bowl, layer or combine the potatoes, olives and cheese, mixing gently and not breaking up the potatoes.
  6. Pour the dressing over the potato mixture and mix gently.
  7. Garnish with an olive or sprig of oregano on top.
  8. Serve with feta on the side if you desire.



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