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Greek Potato Salad » Simple and Healthy Recipe! ✅

The best portable scheme! Delicious, vegan, and gluten-free, this Greek creation won’t spoil at room temperature. —Alexandra V. Jones

  • 5 pounds potato of your choice (I’m using russets, but I’ve also used a mix of Yukon, red, and even blue potatoes when I can find them.)

  • 1 cup celery, cut into small cubes

  • 1/2 medium red onion, cut into small cubes

  • 3 tablespoons flat-leaf parsley, chopped

  • 2 tablespoons dill, chopped

  • 2 cloves garlic, minced

  • 1/2 cup olive oil

  • 1 large lemon, squeezed and peeled

  • Salt and pepper to taste

  1. Boil the potatoes in their skins until they can be easily pierced with a fork. Freddo.

  2. Once cool, peel the potatoes, cut them into cubes and place them in a large bowl.

  3. Add the rest of the ingredients and mix. Decorate with a little lemon zest. Do it the day before and it is very delicious! It can be served at room temperature and won’t spoil at your summer barbecue. Give this variation a try, I think you’ll like the bright and fresh flavors!

Hack blogger, Ogden UT, born cook who moved to Portland, OR in 2011. She’s never met a Vietnamese noodle soup or spring roll she didn’t like.

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