When a Greek village salad meets red bliss potatoes. I love this flavorful and healthful salad, especially the next day. It’s super easy to and fairly quick to make.
Red bliss potatoes hold their shape well when boiled, so a prime choice for this recipe.
- red bliss potatoes, small-medium size, halved
- fresh, in season tomato
- olives, pitted
- fresh herbs; dill, chive, basil
- dry oregano
- olive oil
- red wine vinegar
- salt & pepper
In a medium sized sauce pan, boil potatoes in salted water. In the meantime, have ready all other ingredients; tomato and cucumber sliced to 1” size, onions thinly sliced, herbs torn, feta cubed or crumbled.
When potatoes are cooked and mostly cooled, toss together with all ingredients. Olive oil and vinegar enough to coat and soak into potatoes. Make a day ahead and potatoes will boast more full flavor as they absorb the dressing.