This simple Greek Salad with Baby Potatoes is so easy to make and you probably already have most of these ingredients in the fridge. The dressing is a cinch and works deliciously on all of your favorite salads!Vegetarian | Vegan Options | Gluten Free
1poundbaby potatoesI use red, yellow and blue baby creamer potatoes
splashred wine vinegar
1head (6 cups)romaine lettuce, chopped
2cups mixed greens
1largered bell pepper, sliced into rings
1mediumseedless cucumber, sliced
1/4mediumred onion, sliced
1/2cupkalamata olives, pitted
4ouncesfeta cheese, cubed or crumbled
1/3cupred wine vinegar
1smallgarlic clove, minced
1/4teaspoon dried basil
1/4teaspoonground black pepper
1/2cup extra virgin olive oil
In a medium pot, add the baby potatoes and fill with cold water, covering the potatoes by about an inch or two. Add some sea salt to the water and bring the pot to a boil over high heat. Once boiling, reduce to a heavy simmer and cook until the potatoes are fork tender. If using tiny baby potatoes, this should only take about 10 minutes.
In a small bowl or in a jar with a lid, mix together the dressing ingredients. Whisk to combine or cover the jar and shake well.
Drain the potatoes and run cold water over them in the pot. Allow the potatoes to sit in the cold water until they begin to cool down. Rinse, then put the potatoes in a bowl. Cut some of them in half. Pour a splash of red wine vinegar and a pinch or two of salt over the cooled potatoes. Then add about 2 tablespoons of the dressing. Toss to coat and allow to sit.
Arrange the romaine, greens and remaining salad ingredients on 4 separate dinner plates or on one large platter or bowl. Top with the potatoes and dress with the dressing.
To make this vegan, omit the feta cheese or substitute with a vegan cheese.To keep this gluten free, serve with gluten free pita.
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com