Greek style potato salad

8 servings

Ingredients

Quantity Ingredient
2 pounds Small new potato nuggets
⅓ cup Lemon juice
1 teaspoon Dijon mustard
2 Garlic cloves, minced
1 Yellow bell pepper, seeded and diced
1 Red bell pepper, seeded and diced
½ small Red onion
3 Tomatoes
Sprig of mint
⅓ cup Olive oil
2 tablespoons Chopped fresh mint & oregano
½ teaspoon Salt and pepper
½ Long english cucumber, unpeeled
4 ounces Feta cheese, crumbled
½ cup Kalamata or black olives
Fresh mint or orageno sprigs

Directions

%%%%% DRESSING %%%%%

%%%%% SALAD %%%%%

Leave potatoes unpeeled, cook until fork tender, drain and cool. Mix dressing ingredients together and allow to chill. Toss the salad ingredients together and add the cooled dressing. Mix gently to coat all ingredients. Allow to chill for at least one hour to allow flavours to blend. Garnish with fresh mint or oregano sprigs. Makes 8 servings.

Origin: Adapted from a recipe in Appeal, Spring 1995. Shared by: Sharon Stevens, Mar/95.

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