Greek-Inspired Potato Salad

Ingredients and Weight:

• 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 1 cup chopped red onion
• 1/2 cup chopped celery
• 1/2 cup chopped kalamata olives
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 1/4 cup crumbled feta cheese
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon dried oregano
• Salt and pepper to taste

Preparation Time:

30 minutes

Cooking Time:

15 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Boil the potatoes in salted water until tender, about 15 minutes. Drain and let cool slightly.
2. In a large bowl, combine the cooled potatoes, red onion, celery, olives, parsley, dill, and feta cheese.
3. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and oregano.
4. Pour the dressing over the potato mixture and toss to coat.
5. Season with salt and pepper to taste.

Nutritional Information:

• Calories: 250 per serving
• Carbohydrates: 30g
• Protein: 8g
• Fat: 12g

Dish Characteristics:

• Creamy and flavorful
• Greek-inspired with a blend of textures and flavors
• Suitable for American taste
• Perfect for picnics, BBQs, or as a side dish

User Comments:

• "This Greek-Inspired Potato Salad is a refreshing twist on the classic recipe. The feta cheese and olives add a delicious salty tang."
• "I substituted the red wine vinegar with lemon juice and it came out equally delicious."
• "This salad is so easy to make and it's a crowd-pleaser. I always receive compliments when I serve it."

Special Precautions and Tips:

• Use good quality olive oil for the best flavor.
• If you don't have feta cheese, you can substitute with goat cheese or shredded cheddar cheese.
• To make ahead, prepare the salad up to 24 hours in advance and refrigerate. Bring to room temperature before serving.
• Leftovers can be stored in the refrigerator for up to 3 days.