Please tell me that I’m not the only one that has a “thing” for picnicking. There’s just something about wrapping up piles of sandwiches, scooping potato salad into your old standby Tupperware container and tucking ice packs around the moveable feast. Perhaps it’s the promise of eating outdoors, with the rustling of the breeze, or maybe it’s the thought of stretching out on our tattered worn Mexican blanket, under the shade of tree, for a post-picnic nap. It makes for a magical afternoon, and I tuck away the memories to be relished in the middle of the cold Utah winter.
I’m a pretty simple picnicker…sandwiches, hard-boiled eggs, quartered dill pickles, carrot sticks and a cookie or two. However, sometimes I get “fancy” and throw together an easy pasta salad or potato salad.
As much as I appreciate my mum’s original potato salad, dressed with mayo and layered with hard-boiled eggs, these days I prefer something a little lighter. With the flavors of the Greek isles (feta cheese, Kalamata olives and fresh oregano), this version will make you forget your grandma’s potato salad in a flash.
The recipe:
The dressing:
In a small bowl, whisk together the lemon juice, fresh oregano, salt and pepper. Gradually pour in the olive oil, whisking constantly, until the dressing is combined.
The salad:
Place the potatoes in a large saucepan with salted water. Set the saucepan over high heat and bring the water to a boil. Cook until the potatoes are just tender (not falling apart). Drain and rinse with cold water.
Transfer the potatoes to a serving bowl. Add the kalamata olives, cherry tomatoes and feta cheese.
Add the dressing and toss gently to combine. Serve.
Other mayonnaise-free potato salad recipes:
Cookin’ Canuck’s Pesto Potato Salad with Tomato & Fresh Mozzarella
Cookin’ Canuck’s Potato Salad with Gorgonzola, Sage & Red Chiles
Fat-Free Vegan Kitchen’s Nava’s Three Potato Salad with Arugula
Herbivoracious’ Green Garlic & Mint Potato Salad
Cook & Be Merry’s Chicken & Potato Crisp Salad with Watercress
From the kitchen of Cookin Canuck. www.cookincanuck.com
Ingredients
- 2 tbsp fresh lemon juice
- 1 tbsp minced fresh oregano
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 2 lb small Yukon gold or red-skinned potatoes, cut into 1/2-inch pieces
- Salt
- 2 1/2 oz. (1/2 cups) pitted and quartered kalamata olives
- 1 1/2 cups halved cherry tomatoes
- 2 oz. feta cheese, crumbled
Instructions
- In a small bowl, whisk together the lemon juice, fresh oregano, salt and pepper. Gradually pour in the olive oil, whisking constantly, until the dressing is combined.
- Place the potatoes in a large saucepan with salted water. Set the saucepan over high heat and bring the water to a boil. Cook until the potatoes are just tender (not falling apart). Drain and rinse with cold water.
- Transfer the potatoes to a serving bowl. Add the kalamata olives, cherry tomatoes and feta cheese.
- Add the dressing and toss gently to combine. Serve.
{ 20 comments… read them below or add one }
I love a picnic and we just had a weekend with 2 family reunion picnics. So much fun.
I Love this salad too. We cook greek here quite a bit. I love the mix of flavours in greek salads and marinades. Great idea to turn it into a potato salad!!
Oh, this sounds so good, Dara! I’m a fan of INDOOR picnics. Maybe it’s the Texas heat and mosquitoes.
I want to come to one of YOUR picnics!
Love, love this, Dara! I’m not big potato salad salad but these flavors have me rethinking that! I too love a good picnic and eating outdoors. One of my favorite parts of summer!
We love picnicking (esp in the spring and fall when temperatures are cooler) We’ve even been known to throw “indoor picnics” when the weather won’t cooperate. Blanket and all ; ) Potato salad is always in the basket. Love this twist.
I love a picnic! Unfortunately I haven’t been on many this summer due to the extreme heat. But next time I head out for one this will surely be on my list!
I love how light this looks and feta happens to be a favorite around here, so I know my family would be pleased
I’m the same with picnicking, even worse with camping. I’ll go all out when it’s my turn to cook and while everyone else is making hot dogs I’m roasting slabs of salmon or making fresh chimmichuri by hand…yes I got teased this year in Yosemite for doing that, but nobody complained! Potato salad is always a great go to when outdoors is an option, everyone loves it
Great post….
I just love a good potato salad with an oil-acid dressing! Pour the dressing over the potatoes are still hot and they just soak up all the deliciousness. Yum. We don’t do many picnics because of heat and mosquitoes, but potlucks are fun, too. I’m taking this salad to our next potluck!
I love picnicking and I love your Greek spin on potato salad!
Mmm yes, please! This sounds fabulous!
I would love to take this salad along on a picnic! We are looking forward to taking advantage of the cooler weather this week to go on one!
This sounds quite flavourful. Fantastic salad.
Oh, yes, I’m in love with mayonnaise-free potato salads (especially for picnics — so much safer). And almost anything with feta, olives, and lemon appeals to me. Toss in some shredded cooked chicken and this would be a complete meal, for a picnic or family dinner at home.
That is really a beautiful salad, Dara!
So lovely! Kalamata olives are a weakness of mine!
Thank you! I can’t wait to try this. I’m going to a work party on Friday and am signed up to bring potato salad, this is what I’m bringing!
This looks so good Dara! Love the Greek twist on it.
oh this looks amazing, Dara!! yum
Looks looks so yummy. I’ll have to give it a try!!
Great flavours for a potato salad!