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
baby salad leaves, to serve (optional)
Directions:
Image Sources:
.
