The Musings of a Wandering Soul

Greek Potato Salad
Prep Time: 15 mins Cook Time: 15 mins Cool Time: 5 mins Total Time: 35 mins Servings: 6

Ingredients

24 ounces unpeeled bite-sized potatoes
1 stalk celery, diagonally sliced
1/2 cup pitted and sliced Kalamata olives
1/2 cup diced red onions
1/3 cup roughly chopped fresh dill
1 (2 ounce) jar diced pimento, drained
1/2 cup olive oil
3 tablespoons freshly-squeezed lemon juice
1 teaspoon dried oregano
1/2 teaspoon salt
freshly ground black pepper to taste
1/2 cup roughly crumbled feta cheese, or to taste

Directions

Place potatoes in a large pot, and cover with salted water by about an inch. Bring water to a boil, and simmer just until fork tender, 15 to 20 minutes, depending on potato size.
Drain potatoes, cool just slightly, cut in half, and transfer to a large bowl. Add celery, olives, red onions, dill, and pimento, and stir until incorporated.
Whisk olive oil, lemon juice, oregano, salt, and pepper together in a small bowl, and drizzle over the warm potato salad. Sprinkle feta on top, and gently toss. Serve warm, at room temperature, or chilled.

Potato Salad with Avocados
Total Time: 20 min Cook Time: 10 min Prep Time: 10 m Serves: 4


Ingredients

1 1/2 lb. bag red, white and blue potato medley (or assorted red, blue/purple and new potatoes)
2 ripe Avocados, seeded and peeled
1/2 lemon, zested and juiced 2 green onions, white and light green parts only, minced
1/2 cup diced celery, optional
1 serrano pepper, stemmed, seeded and minced, optional
1/2 tsp. garlic salt, or to taste


Instructions

Place potatoes in a microwave-safe bowl and cover with water. Cover the bowl and microwave on high for 8 to 10 minutes. Test for doneness by piercing one potato with a fork. The fork should slide in with gentle resistance. Continue cooking if not done, otherwise carefully drain the potatoes and refrigerate them until cold.
Cut potatoes in bite-sized pieces (quarter or dice depending on size of potato). Place in a large bowl.
Slice one half avocado and sprinkle with the lemon juice; set aside.
Mash the remaining avocado and add to the bowl with potatoes. Stir in the lemon zest, green onions, celery, pepper and garlic salt.
Gently fold in the diced avocado; adjust garlic salt to taste. Fan avocado slices on top and serve immediately.

Variations:

Fresh herbs make a nice addition to this avocado potato salad. Stir in a teaspoon or more of your favorite minced fresh herbs, such as dill, cilantro or flat leaf parsley.
Stir in diced hard-boiled eggs.

Serving Suggestion: Amp up the American holiday spirit by serving in a bowl with patriotic colors. If prepared in advance place a layer of plastic wrap or a flat cover directly over the top surface; refrigerate.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.