Potato Salad With Feta Cheese And Olives Recipes

POTATO SALAD WITH FETA CHEESE AND OLIVES

Steps:

• Wash, peel and cook the potatoes (about 30 minutes). Chop the dill.
• In a small bowl mix lemon juice, yogurt, a pinch of salt, olive oil and vinegar. Add chopped dill and the capers. Season with pepper to taste.
• When the potatoes are done, drain them and cut them into thin slices. Put into a salad dish. Pour the dressing on top and mix to coat all the potatoes with it. Using your fingers crumble the feta cheese over the salad.
• Cut the green onions/scallions into thin slices, chop the olives and add as well.
• Serve with bread or meat.

GRILLED FINGERLING POTATO SALAD WITH FETA, GREEN BEANS AND OLIVES

Steps:

• Bring a large pot of salted water to a boil and cook the haricot vert until al dente, about 90 seconds. Shock in ice water, drain well, chop in halves or thirds and reserve.
• Put the potatoes in a large pot, cover with 2 inches cold water and add 1 tablespoon salt. Bring to a boil and cook until a small knife inserted into the center of the potato meets with some resistance, about 5 minutes. Drain well, place on a baking sheet and let cool slightly. Halve lengthwise.
• Whisk the vinegar, lemon juice, mustard, honey and salt and pepper. Slowly whisk in the olive oil until emulsified.
• Heat the grill to medium heat. Toss the potatoes with canola oil and sprinkle with salt and pepper. Grill until golden brown in spots, tossing occasionally, about 5 minutes. Remove and toss with some of the vinaigrette.
• Combine the potatoes, green beans, feta cheese, olives and oregano in a bowl. Toss with more of the vinaigrette, taste and season with salt and pepper if necessary. Scatter the parsley leaves over the top and drizzle with a bit more olive oil.

COLD POTATO SALAD WITH TOMATOES, OLIVES AND FETA

Steps:

• Wash and scrub the potatoes (leave unpeeled) then cook in boiling salted water for about 25-30 minutes, or until fork-tender; drain, and cut in half, or quarters if they are large.
• Transfer to a large bowl and cool to room temperature.
• Toss lightly with white wine vinegar, cover place in the refrigerator until cold.
• Remove from the fridge and toss with olive oil, oregano, salt and pepper (you can add in more white wine vinegar at this point if desired).
• Add in cucumber, chopped tomatoes, olives and onions; toss to combine.
• Add in crumbled feta cheese; mix to combine.
• Place in a large glass bowl and place the sliced eggs around the edge of bowl.
• Cover and refrigerate for a minimum of 5 hours before serving.

RED POTATOES WITH OLIVES, FETA AND MINT

Steps:

• Place potatoes and 3 tablespoons mint in large pot of salted water. Bring water to boil, reduce heat and simmer potatoes until tender, about 12 minutes. Drain potatoes; transfer to large bowl.
• Set aside 2 tablespoons each of mint, cheese and olives; add remainder to warm potatoes. Mix in oil. Season with salt and pepper. Garnish potatoes with reserved mint, cheese and olives. Serve warm.