Greek Potato Salad with Feta
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Prep: 10 min. • Cook: 15 min. • Serves: 4
- 2 tbsp. red wine vinegar
- ½ tsp. dried oregano
- 1 clove of garlic, minced
- Salt and pepper, to taste
- ¼ c. of olive oil
- ½ lb. Biggins® potatoes, scrubbed, peeled and cubed
- ⅓ c. fresh green beans, trimmed and sliced
- ⅓ c. marinated artichokes
- ⅓ c. olives, halved
- 2 green onions, chopped
- ⅓ c. feta cheese
In a large saucepan, cover potatoes with water and boil for 10-12 minutes. For the last 5 minutes of cooking, add the green beans and continue boiling until tender. Drain, rinse with cold water and set aside to cool, tossing with a couple of tablespoons of the dressing mixture.
While potatoes are cooking, combine the oil, vinegar, garlic and oregano in a small bowl; season with sea salt and pepper, to taste and whisk until blended.
Once the potatoes and green beans are cool, add the scallions, green beans, artichokes, olives and feta cheese, along with the remaining dressing and toss to combine.
Refrigerate and serve cool.