Saturday night dinner on the black stone and the best ever potato salad we have ever had! This recipe is from the Mediterranean dish on youtube
Recipe for the Greek Potato Salad (NO MAYO!)
3lb yellow potatoes (we did the yellow Baby Dutch potatoes, and we cut this recipe in half)
1 tbsp. salt
1/2 cup chopped red onion
3 green onions
1/2 cup chopped parsley
1/2 cup fresh chopped dill
1/2 cup kalamata olives (we did 10 olives)
For the Vinaigrette:
1/4 cup red wine vinegar
1 1/2 teaspoons dried oregano
2 teaspoons Dijon mustard
2 garlic cloves pressed finely or minced
1 1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup extra virgin olive oil
How to make:
Boil the potatoes in salted water for 10-15 minutes fork tender
Drain and cool the potatoes
Cut the larger potatoes
Mix up the vinaigrette
Combine all the ingredients with the potatoes and give it a gentle mix.