Tuesday, June 12, 2012

Greek Inspired Potato Salad

Some time back, the hubby and I went to France 44 for wine and cheese.  We were starving, so we picked up some lunch in the cheese shop.  I had an amazing sandwich and a potato salad that I started to dream about.   It had no mayo (a plus for me since I have a weird allergy to mayo) but was so full of flavors, I had to figure out how make it at home.    I think I have come close though I have omitted some ingredients due to the DFI sensitivity.   This is perfect for potlucks and picnics since there is no mayo and it is good ice cold or room temperature.   

Greek Inspired Potato Salad (recipe inspired by France 44 potato salad)

2 lbs new red potatoes
zest of 1 lemon
juice of 1 lemon
1/2 cup of olive oil (this is an approximation since I eyeballed it)
6 oz Feta cheese
1/2 cup of Kalamata Olives (seeded and chopped)
1/2 cup fresh mint (torn leaves)
salt & pepper for taste

Boil the potatoes as usual (I add salt to my water).  When cooked (and not mushy) drain and add to icy water.  This will shock the potatoes and stop any additional cooking.

In a large bowl, add the zest, juice and olive oil.  Mix together.   Drain the potatoes and add to the lemon olive oil mixture.   Fold the potatoes until coated.

Next stir in the feta cheese, olives and mint.   Taste and add pepper and salt if desired.   If it seems dry, add more olive oil. 

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