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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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GREEK POTATO SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Killen Estate in Argyle, Texas in 1991. Ingredients:
1-1/2 pounds red new potatoes |
5 cups water |
1 purple onion cut into rings |
1/2 cup coarsely chopped cucumber |
5 cherry tomatoes halved |
1 small clove garlic |
1/4 cup plain yogurt |
2 tablespoon crumbled feta cheese |
1/4 teaspoon dried oregano |
1/8 teaspoon dried rosemary crushed |
1/8 teaspoon freshly ground black pepper |
4 ripe olives |
1 tablespoon chopped fresh parsley |
Directions:
1. Place potatoes in water in a large saucepan then bring to a boil.
2. Cover then reduce heat and simmer 15 minutes then drain potatoes and chill.
3. Cut potatoes into 3/4 cubes.
4. Place potatoes, cucumbers and tomatoes in a large bowl the set aside.
5. Drop garlic through chute in processor while running and process 3 seconds.
6. Add yogurt, feta cheese, oregano and rosemary then process until smooth.
7. Add yogurt mixture to reserve potato mixture and toss gently to coat.
8. Garnish with parsley, olives and onions rings then cover and chill several hours.
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