Saturday, May 2, 2015

Rose's Greek Potato Salad

I've decided to share some of my favorite recipes on my blog.

I love to cook & bake, but I am not so much of a fan of cooking for one person. I have taken so many cooking classes that I have lost count - knife skills, sushi, Indian, Indian street foods, French desserts, and the list goes on. I know how to make a crêpe and a tarte Tatin.  
I grew up thinking my mom made the best potato salad ever. And she did, for first 34 years of my life. I struggled for years after she passed away to recreate her version. I finally gave up and started experimenting with my own version.

Sorry mom, but you have been bumped to the #2 spot after my potato salad. Every time I make this, I get asked by 2-3 people for the recipe. I tell them that you can count the number of ingredients on one hand (salt and pepper don't count). 

This is my "go-to" recipe for large gatherings like office potlucks, picnics/cookouts and meetups with the family. The fact that it is not mayonnaise based makes it perfect for outdoor gatherings. It's easy, basic and can be made in about 20 minutes. Prep time is less than 5 minutes.

I think my mom would be proud! 

Rose's Greek Potato Salad

·         2 lbs. Red Potatoes, cubed, with skins
·         3 Shallots, chopped
·         4 oz. of feta cheese
·         1 cup Extra Virgin Olive Oil
·         Juice of one lemon
·         Salt & Pepper

·       Bring a large pot of salted water to a boil. Add potatoes, bring back to a boil, and cook until barely soft, about 10 to 15 minutes. Drain.

·       Combine potatoes, shallots and feta cheese in a large bowl. Mix olive oil and lemon juice and pour over potato and shallots. Mix lightly. Add salt & pepper to taste.

Serve immediately or chill. Potato salad may be kept in a sealed container in refrigerator for 2 to 3 days.