Greek Potato Salad
Serves 4-6
Ingredients
For Salad
- 2 cups blanched & sliced potatoes
- 2 cups blanched & chopped green beans
- ½ cup pitted & halved Kalamata olives
- 1 medium red onion, thinly sliced (stems optional)
- 1 baby fennel bulb, thinly sliced
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 lemon, zested & juiced
- 1 cup heirloom cherry tomatoes, halved
For Dressing
- 1 cup greek yogurt
- 1 cup crumbled feta cheese
- 1 tbsp dijon mustard
How-to
For Salad
- In a large bowl, add potatoes, green beans, olives, red onion, minced onion stems (use scallion if your onions do not have stems), fennel, fennel fronds, and cherry tomatoes
- Add lemon zest, lemon juice, olive oil and red wine vinegar and mix well
For Dressing
- In a separate bowl, add greek yogurt, feta and dijon and mix. Pour mixture on top of salad and toss so that all vegetables are coated in dressing
- Serve as a side salad or on it's own