- 1 1/2 pounds (about 700 g) little red potatoes
- 1/4 cup (60 ml) fresh lemon juice, divided
- 1 to 2 red bell peppers, roasted
- 1/2 cup (100 g) pitted Kalamata olives
- 3-4 green onions
- 3/4 teaspoon (scant 1 g) dried oregano
- 1/2 cup (120 ml) olive oil
- 3-4 ounces (85 - 115 g) feta cheese
This Greek potato salad is one of my secret weapons in the summertime: it’s simple to make, doesn’t heat up the kitchen, and pairs deliciously with a wide variety of foods from hot dogs to ribs. Lacking mayonnaise, it’s a great choice to take to cookouts and picnics.
The proportions are approximate here. Except for the lemon juice and olive oil, don’t be a fanatic about measuring and weighing; if you have a potato extra, or a bit more feta cheese, who will notice? If you aren’t grilling, you might not have freshly-roasted red bell pepper. Don’t let that worry you, either: you can use roasted pepper from a jar, or from your local deli counter. It’s summertime, take it easy!
steam potatoes and chop everything
Quarter the potatoes lengthwise, or cut them into chunks. Steam them, covered, 8 to 10 minutes, until they are just tender, then put them in a large bowl. Toss them with 2 tablespoons (30 ml) lemon juice and a generous pinch of salt, and set them aside to cool.
While the potatoes steam, get to chopping. Cut the bell pepper into strips or chunks, whichever pleases you. Mince the green onions, and chop the feta into small chunks.
mix when the potatoes are cool
When the potatoes have cooled to nearly room temperature, mix in the chopped red pepper, olives, and minced scallions. In a small bowl, whisk the rest of the lemon juice (2 T/30 ml) with the olive oil and oregano, until it’s completely combined. Pour this over the potato mixture, and toss well. Add the chunks of feta, and stir gently.
serve at room temperature
Serve at room temperature. To store this salad: cover it and stick it the refrigerator; it will keep for several days. Take it out of the cold about half and hour before serving.