Greek Potato Salad

If you're heading off to any picnics or BBQs this Labor Day weekend, chances are you, or someone attending, is expected to bring some sort of creamy salad, like potato salad or macaroni salad. These sinfully delicious (and sinfully unhealthy!) salads are a staple at any picnic. Rather than bringing the same old boring potato salad, why not mix things up and make this tasty Greek potato salad? It's easy to make and has a distinctive and alluring taste that will keep the picnic-goers coming back to your dish.

Unlike a traditional potato salad that uses Russet potatoes, the Greek potato salad uses red potatoes. Personally, I prefer these smaller, less starchy potatoes to the Russet. (For more recipe ideas with red potatoes be sure to check out an earlier recipe, Baked Red Potatoes.) Also, instead of using mayonnaise as the main "goup" ingredient in the salad, the Greek potato salad replaces the mayo with olive oil and feta cheese.

The ingredients for Greek potato salad, unfortunately, are a bit more expensive than for a traditional potato salad, but it's worth every penny:

• 2 lbs medium red potatoes
• 2/3 cup olive oil
• 1/3 cup red wine vinegar
• 1/2 teaspoon oregano
• 1/2 teaspoon rosemary
• 1/2 lb. feta cheese, crumbled
• 1 sweet red bell pepper, seeded
• 1/2 cup green onions, chopped
• 1/2 cup black olives, drained & chopped

Start by washing and cutting the potatoes into bit-sized pieces, leaving the skins on. Next, cook the potatoes in boiling water until tender. Part of the art of cooking this recipe is ensuring that the potatoes achieve the right level of tenderness. If the potatoes are not tender enough, the dish will suffer as the potato pieces will taste somewhat raw and be crunchy. If the potatoes are too tender, then when mixing the ingredients you'll find that you end up with a sort of oatmeal-like mush.

While the potatoes are being cooked, mix the oil, vinegar, oregano, and rosemary. After the potatoes are tender, drain them and move the potatoes to a mixing bowl. Then pour on the oil/vinegar/spices mix and gently toss in the remaining ingredients. After all of the ingredients have been thoroughly (yet gently!) mixed, let the salad stand for at least thirty minutes before serving. This dish will keep well in the fridge for up to a week.

Enjoy!