Greek Potato Salad
Greek Potato Salad
Rated 5.0 stars by 1 users
Ingredients
1 bag small potatoes
¼ cup feta cheese, crumbled
½ red onion, thinly sliced
4 tablespoons Kalamata olives, roughly chopped
4 sprigs fresh dill, roughly chopped
¼ cup olive oil
Juice of ½ lemon
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1 tablespoon Morton & Bassett Chives
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1 teaspoon Morton & Bassett Garlic Powder
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1 teaspoon Morton & Bassett Onion Powder
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1 teaspoon Morton & Bassett Red Chili Flakes
½ tablespoon honey
3 tablespoons capers
Pinch of salt
Directions
Bring a large pot of salted water to a boil. Add the potatoes and cook until fork-tender, about 15–20 minutes. Drain and allow to cool slightly.
In a small bowl, whisk together olive oil, lemon juice, M&B Chives, M&B Garlic Powder, M&B Onion Powder, M&B Red Chili Flakes, honey, capers, and salt.
Slice the potatoes in half and transfer them to a large serving bowl.
Add the red onion, Kalamata olives, dill, and feta cheese.
Pour the dressing over the potato mixture and toss gently until evenly coated.
Serve immediately or chill until ready to serve.
Servings
4–6
Cook Time
20 minutes
A refreshing dish that combines small potatoes with feta cheese, red onion, Kalamata olives, and fresh dill.