I am not a huge fan of mayonnaise. It has its purposes but to be honest I have had the same jar in my fridge for quite some time. That being said I usually don’t like a lot of potato salads because they have so much mayonnaise in them. I do love Greek food. The garlic, onion and oregano mixed with the lemon flavors in so many marinades are so delicious. So I decided why not make a potato salad that includes those flavors. After making it a couple of times I have finally perfected the recipe so here it is. My version of a Greek Potato Salad.
This recipe yields approximately 10 servings.
2 lbs Red Potatoes, cleaned, skin on, then cubed
1 cup Extra Virgin Olive Oil
1/2 cup Lemon Juice
2 tsp Oregano
3 tbsp minced Garlic
2 tsp Kosher Salt
1 tsp fresh ground Black Pepper
1 cup finely chopped Sweet Yellow Onion
1 cup chopped Cucumber
8 oz. crumbled Feta cheese
Large Bowl with a lid
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 10 -15 minutes. Drain the potatoes and let them cool to room temperature. While you are waiting for them to cool mix up the dressing for the potato salad.
Combine the olive oil and the lemon juice in a large bowl with a whisk. Whisk them together until they are combined. The mixture will resemble melted butter. Then add the oregano, garlic, salt and pepper , whisk these ingredients in thoroughly. Add the onion and cucumber to the dressing. Place the lid on the bowl and refrigerate until your potatoes are cooled through. Once cooled add the potatoes and the feta cheese to the dressing mixture. Place back in the refrigerator so that the potatoes, onions and cucumbers can marinate in the dressing. Mix the salad at least twice the first hour.
The longer this sits before it is served the better it will be. I prefer to prepare it at least 4-5 hours before it will be served. But it is best if you can make it the day before and let it sit over night. Make sure you stir the potato salad before it is served because some dressing will rise to the top.