During a recent episode of It Takes 2 with Amy & JJ, we had the pleasure of interviewing Debbie Moose the, undisputed, Queen of Potato Salad. The podcast of that interview can be found below.
One of the intriguing ideas that Debbie brought to our attention is the fact that there are a lot of things you can do with a potato when cooking. It has a great number of uses and even has some byproducts (great chefs will tell you there is a reason to save water that you boiled potatoes in) that come in handy.
Debbie has a cookbook called “Potato Salad: 65 Recipes from Classic to Cool” that has Greek style options, dill accented Scandinavian dishes and even some unique takes on using Sweet Potatoes in your potato salad (gasp)!
Check out her website for great ideas on Potato Salad, Deviled Eggs, Wings, Buttermilk and more!
CLICK HERE TO SEE DEBBIE’S WEBSITE AND PURCHASE HER BOOKS
Greek Potato Salad from Debbie’s Book
This recipe lets the fruitiness of a good-quality olive oil shine through, with the bite of feta cheese.
Ingredients
- 2 pounds Yukon Gold potatoes
- 1/3 cup olive oil
- 2 tablespoons white wine vinegar
- 1/2 teaspoon dried oregano or 1 1/2 teaspoons chopped fresh oregano
- 1/2 cup chopped fresh Italian parsley
- 1/3 cup pitted, chopped kalamata olives
- 1/4 cup chopped celery
- 1/4 cup chopped onion
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup crumbled feta cheese
Instructions
Place potatoes in a large pot, adding enough water to cover them; cover pot with a lid and bring to a boil. Cook until potatoes are pierced easily with the tip of a sharp knife, about 15 to 20 minutes. Drain and let cool until you can handle them, but they are still warm. Peel and cut into 1- to 1-1/2-inch chunks.
In a large bowl, stir together olive oil, white wine vinegar, oregano, parsley, olives, celery, onion, salt and black pepper. Whisk until well combined. Add potatoes and feta cheese and toss to combine. Cover and let sit at room temperature for 2 to 3 hours, or refrigerate for several hours to overnight. Serve at room temperature.
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