Greek Potato Salad

Ingredients

• 1/2 cup crumbled feta cheeseNutrition
• 1 tsp black pepperNutrition
• 1 tsp sea saltNutrition
• 1/2 cup balsamic vinegarNutrition
• 1 tbsp olive oilNutrition
• 2 oz olivesNutrition
• 3/4 cup slices english cucumberNutrition
• 1/2 cup chopped green onionNutrition
• 3/4 cup chopped green pepperNutrition
• 1 cup chopped or sliced cherry tomatoesNutrition
• 3/4 cup chopped orange pepperNutrition
• 2 lbs red baby potatoesNutrition

Directions

1. 1Mix balsamic vinegar and olive oil in a large bowl. If you can find white balsamic vinegar, all the better!
2. 2Slice potatoes and gently bring to a bowl until just fork tender.
3. 3Strain and add to vinegar mixture, making sure potatoes are well coated; let sit for 20 minutes.
4. 4Meanwhile, slice cucumbers, chop the green and red pepper and green onions, slice cherry tomatoes. Strain about 1/2 cup of canned, sliced black olives.
5. 5Add to potato mixture and mix gently. Season to taste with salt and pepper. Refrigerate.
6. 6Note: Excellent with lots of fresh ground black pepper and a scattering of feta cheese!

Nutrition per serving

Related recipes

• Greek Salad

  166 kcal per serving

• Greek Salad

  321 kcal per serving

• Greek Pizza

  439 kcal per serving

• Greek Scampi

  216 kcal per serving

• Greek Salad

  139 kcal per serving

• Greek Marinade

  111 kcal per serving