Greek Fennel and Potato Salad

June 28, 2013

Potato salad is a staple at summertime barbecues.  While most American potato salad recipes have mayonnaise, celery and hard boiled egg, this Greek version is light and delicious.  Baby potato halves are combined with vibrant fennel, and salty olives and feta cheese.  While there is mayonnaise in this salad as well, the four tablespoons is just enough to bring the dish together.  You can also use plain Greek yogurt.

Greek Fennel and Potato Salad
Recipe Courtesy of The Creative Pot

Ingredients:

500 grams baby potatoes, cooked and halved
3 small fennel bulbs (including leaves), thinly sliced
100 grams black olives, pitted and halved
100 grams feta cheese
4 tablespoons light mayonnaise
1 tablespoon lemon juice
salt & pepper to taste
baby salad leaves, to serve (optional)
 
Directions:
 
Toss potatoes, fennel and olives together.
 
Crumble feta into the salad, then add mayo and lemon juice and mix lightly to combine, taking care not to mash the potatoes.
 
Season with salt and pepper and serve atop crisp salad leaves.

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