Recipe: Greek Potato Salad

This week’s salad isn’t a looker, but it sure is tasty. It also isn’t really “greek” – I named it on behalf of the feta but the rest is ad-libbed. The dressing is particularly good.

Greek Potato Salad

2 lbs of red potatoes
1 lb jicima (or something else crunchy)
1/4 lb green beans
3 stalks of celery
1 can of kidney beans, rinsed
3/4 cup sunflower seeds
1/4 cup feta cheese

Dressing:
3 cloves garlic
3 tablespoons olive oil
3 tablespoons rice vinegar
6 capers
6 green olives
Salt, pepper, dried dill

Boil the potatoes for about 15 minutes. Chop/rinse the rest of the ingredients and make the dressing while the potatoes cook. For the dressing, toss everything in a food processor or blender and pulverize. The capers are proxies for anchovies and give the final result a green-goddess taste.

When the potatoes are finished, rinse them with cold water and cut into slices. Toss with the dressing and the rest of the ingredients, season to taste. Seasoning will probably need a few adjustments after settling overnight.