One of the things that I like in a recipe is versatility – that means I like recipes that I can use as a side or as a main. Now that the warmer weather is coming up [hopefully], it will also be time to have meals that can be fixed very quickly, or meals can be eaten either warm or cold depending on your personal preference. I found the following Greek potato salad recipe on the Life Made Delicious website
All the ingredients are gluten-free so it can be a great gluten-free meal as either a dinner side or main meal, or a lunch main meal.
The flavors and textures meld beautifully together, the tang of the Dijon mustard is a really nice addition to a traditional Greek salad. And of course, the addition of potatoes (my comfort food) make it even more enjoyable for me.
The recipe calls for boiling the potatoes, I chose to roast them instead, I like the flavor of roasted potatoes better and they stand up much better in this recipe.
- 2 lbs unpeeled new potatoes
- 2 medium bell peppers cut into 1 inch pieces
- 2 medium tomatoes seeded
- 1/2 cup of whole Kalamata or ripe olives
- Half medium red onion, very thinly sliced
- approximately a cup of crumbled feta
- 1/2 cup olive or vegetable oil
- 1/4 cup lemon juice
- 1 teaspoon of Dijon mustard
- 2 cloves of garlic, finely chopped
- Dash Salt
- Dash Pepper
- The recipe also cut calls for one medium cucumber cut into 1 inch pieces, I omitted this but please feel free to add back into recipe. I have cucumbers every night and it was nice to just have a little bit of a break, instead of the cucumbers I used little more pepper.
- Wash the potatoes well and cut into quarters, drizzle lightly with oil, Stir in potatoes until evenly coated. Place potatoes in a single layer on foil lined cookie sheet that has been rubbed with some olive oil.
- Roast in 450° oven for approximately 20-25 minutes [ turning midway] until they are done thoroughly.
- While these are in the oven blend together the olive oil, lemon juice, oregano, dijon mustard and the garlic and whisk until combined and thick. Set aside until potatoes are done.
- Once potatoes have finished roasting, remove from the oven and let cool. Once cool, place in a larger bowl, add dressing, peppers and olives along with the red onion and tomatoes. Toss together to blend completely with the dressing.
- Serve in smaller bowls and sprinkle with feta just before serving. Can be covered and refrigerated for up to 24 hours.
What is your favourite summer salad?
*Disclosure: I am part of the Life Made Delicious Blogger program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.