Mediterranean Potato Salad in Tahini Dressing

Greek Potato Salad

Greek Potato Salad



Inspired by Lise’s recipe which I believe was just her own. I used the ingredients I had on hand and it came out different than her’s but so delicious. It made about 2 servings.

3 small red or white potatoes
olive oil
salt and pepper
a sprig of fresh rosemary
7-8 sun dried tomatoes, chopped
1/4 cup green olives (or any variety)
1/3 cup crumbled feta
2 Tbsp tahini
1 Tbsp lemon juice
Preheat oven to 400 degrees.

Slice potatoes into thick wedges, toss in olive oil, salt, pepper, and rosemary. Bake for 30 minutes and broil for an additional 5-10 minutes until crispy.

Meanwhile chop sun dried tomatoes and slice olives in half.

Whisk together tahini, lemon juice and water to thin into a dressing.

When potatoes are through cooking toss together with olives, tomatoes, feta, and dressing. Add salt and pepper as desired.





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