Ingredients
Potato Salad
- 2 lbs. red potatoes diced and cooked
- 1/4 lbs. Red onion diced
- 12 Kalamata olives pitted and halved
- 2 1/2 Tbsp. green olives sliced
- 3 oz. feta cheese
- 1 1/2 Tbsp. parsley chopped
- 1/4 cup Red pepper diced
- * Greek Dressing
*Greek Dressing
- 1/4 cup Red wine vinegar
- 1/8 cup white wine vinegar
- 1 tsp. dijon mustard
- 1 tsp. salt
- 1/2 tsp. black pepper fresh ground
- 1 pinch cayenne pepper
- 1 clove garlic
- 1/3 cup olive oil extra virgin preferred
- 1/2 cup canola oil
- 1 tsp. oregano dried
Servings:
Units:
Instructions
Potato Salad
- Prep all ingredients. Mix together and toss with Greek dressing.
- Serve salad in a leaf lettuce lined bowl.
Greek Salad Dressing
- In a blender, combine the vinegars, mustard, salt, pepper, cayenne pepper and garlic. Puree until well blended.
- With the motor running, very slowly pour in a steady stream of olive oil to make a smooth dressing.
- Repeat with the canola oil.
- Transfer the dressing to a container and stir in the oregano.
- Taste the dressing and season with salt if necessary.
- Dressing can be stored in refrigerator for up to one week.
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