It’s all Greek to us! Springtime calls for freshened up versions of our favorite classic dishes, which is why we’re drooling over this Greek Potato Salad recipe created by cookbook author Brandi Chang.<\/p>\n
Take it to-go on a picnic, serve it at a potluck, or as a side dish for lunch or dinner. This versatile dish is so good everyone will be asking for the recipe!<\/p>\n
Serves 4-6<\/em><\/p>\n Ingredients:<\/strong> Directions:<\/strong> Place the cooled potatoes in a serving bowl, and add the vinaigrette to the potatoes. Add the Kalamata olives, tomatoes, feta, green onion, dill, parsley, 1\/8 teaspoon of oregano, salt, and pepper and stir well to coat. Serve at room temperature or refrigerate until cold.<\/p>\n xx, The FabFitFun Team<\/p>\n
\n1 24 oz. bag yellow or red potatoes, scrubbed and diced
\n3 Tbsp. extra-virgin olive oil
\n2 Tbsp. champagne vinegar
\n1\/2 tsp. honey
\n1 Tbsp. Dijon mustard
\n1 1\/2 cups cherry tomatoes, halved
\n3\/4 cup crumbled feta cheese
\n1\/2 cup Kalamata olives, halved
\n1\/4 tsp. dried oregano
\njuice of 1\/2 lemon
\n2 Tbsp. dill
\n2 Tbsp. parsley
\n1\/4 cup green onion
\nsalt and pepper to taste<\/p>\n
\nBring 2 inches of water to a boil in a large saucepan. Add potatoes, cover, and cook until tender, about 15 minutes. Spread in a single layer on a rimmed baking sheet and season with salt; let cool for about 15 minutes. Meanwhile, whisk oil, champagne vinegar, lemon, mustard, honey, 1\/8 teaspoon oregano, salt, and pepper in a large bowl. (Use the Favor Spoon Rest<\/a> while you cook for less mess!)<\/p>\n