Country Potato Salad
By Carrie Floyd, from the Culinate Kitchen collection
| Serves | 4 to 6 |
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
Introduction
Talking about Greek salad inspired my friend Christina to make this one summer evening, after harvesting basil and tomatoes from her garden. Although I think it tastes especially good warm, I’ve also been known to serve it cold with the addition of a chopped red onion and a few spoonfuls of drained capers.
Ingredients
| 2 | lb. red potatoes, cleaned and/or trimmed of blemishes (leave whole if small; cut into chunks if large) | |
| ½ | cup extra-virgin olive oil | |
| 4 | Tbsp. red-wine vinegar | |
| 5 | oz. feta cheese (preferably made from sheep’s milk) | |
| ~ | Salt and freshly ground black pepper | |
| 1 | cup ripe tomatoes (cherry or other), chopped | |
| ~ | Large handful of fresh basil, chopped (about 1 cup loosely packed) | |
| ½ | cup Kalamata or Niçoise olives, pitted and halved |
Steps
- Boil the potatoes in salted water until tender, then drain.
- Toss the warm potatoes with the olive oil, vinegar, and feta. Season to taste with salt and pepper. Stir in tomatoes, basil, and olives. Serve immediately.
This content is from the Culinate Kitchen collection.
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There are 2 comments on this item
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Unrated
50% recommend this recipe
1. by Farmgirl Susan on Sep 24, 2008 at 11:17 AM PDT
This recipe sounds wonderful - and I just happen to have all the ingredients on hand, including tomatoes, basil, and potatoes in the kitchen garden. Thank you!
2. by Cathy - Wheresmydamnanswer on Sep 27, 2008 at 4:14 PM PDT
I love the twist on an old favorite!! That really looks great. You should submit this to Noble Pigs Potato Ho Down!! This would be a big hit
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