Top | Salads
Country Potato Salad
(recipe, Carrie Floyd)
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. If you have fresh oregano in your garden, feel free to substitute that for basil, using less (start with a quarter cup and add more to taste).
- 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
- ¼ cup 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
- 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.