Top | Salads

Country Potato Salad

(recipe, Carrie Floyd)

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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).


  1. 2 lb. red potatoes, cleaned and/or trimmed of blemishes (leave whole if small; cut into chunks if large)
  2. ½ cup extra-virgin olive oil
  3. ¼ cup red-wine vinegar
  4. 5 oz. feta cheese (preferably made from sheep's milk)
  5. Salt and freshly ground black pepper
  6. 1 cup ripe tomatoes (cherry or other), chopped
  7. Large handful of fresh basil, chopped (about 1 cup loosely packed)
  8. ½ cup Kalamata or Niçoise olives, pitted and halved


  1. Boil the potatoes in salted water until tender, then drain.
  2. 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.