Nugget Potato Greek Salad recipe

By  Brian Faulkner  On

Nugget Potato Greek Salad

Nugget Potato Greek Salad
A fun take on the classic Greek Salad
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  1. 12 small BCfresh Nugget Potatoes,not peeled
  2. 3 large plum tomatoes, seeded and coarsely chopped
  3. 3/4 long English cucumber, peeled and coarsely chopped
  4. 1/2 red onion, peeled and chopped
  5. 1 bell pepper (any colour), seeded and coarsely chopped
  6. 1/2 cup pitted black olives (preferably brine-cured), coarsely chopped
  7. A heaping half cup crumbled feta cheese
  8. 6 tbsp olive oil
  9. 2 tbsp red wine vinegar
  10. 1/2 teaspoon fresh garlic, minced
  11. 1 teaspoon balsamic vinegar
  12. 1/2 teaspoon oregano
  13. 1/2 teaspoon dill
  14. Salt and freshly ground black pepper to taste
  1. Whisk together the olive oil, vinegar, garlic, oregano and dill until blended.
  2. Season to taste with salt and freshly ground black pepper.
  3. Dressing can be prepared 3 hours ahead.
  4. Let stand at room temperature.
  5. Rewhisk before using.
  6. Combine the tomatoes, cucumber, onion, bell pepper, olives, and potatoes in a large bowl. Toss with dressing.
  7. Sprinkle feta cheese over the mixture and serve.
  8. Garnish with fresh dill.
  1. When available, try using fresh oregano and dill... increase the dill slightly to account for the freshness!
BCfresh Vegetables

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