Kitchen - Greek Potato Salad with Tangy Dressing Ingredients: For the salad: 2 pounds baby potatoes, halved 1/2 cup cherry tomatoes, halved 1/3 cup red onion, thinly sliced 1/3 cup kalamata olives, pitted and sliced 1/4 cup crumbled feta cheese 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh dill (optional) For the tangy dressing: 1/4 cup extra virgin olive oil 2 tablespoons red wine vinegar 1 tablespoon Dijon mustard 1 tablespoon fresh lemon juice 1 clove garlic, minced 1/2 teaspoon dried oregano Salt and black pepper to taste Directions: Boil baby potatoes in salted water for 10–15 minutes or until fork tender. Drain and let cool slightly. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, lemon juice, garlic, oregano, salt, and pepper. In a large bowl, combine potatoes, cherry tomatoes, red onion, olives, and herbs. Pour dressing over the salad and toss gently to coat. Top with crumbled feta before serving. Chill for 15–20 minutes if desired. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 320 kcal | Servings: 6 servings | Facebook
Kitchen - Greek Potato Salad with Tangy Dressing Ingredients: For the salad: 2 pounds baby potatoes, halved 1/2 cup cherry tomatoes, halved 1/3 cup red onion, thinly sliced 1/3 cup kalamata olives, pitted and sliced 1/4 cup crumbled feta cheese 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh dill (optional) For the tangy dressing: 1/4 cup extra virgin olive oil 2 tablespoons red wine vinegar 1 tablespoon Dijon mustard 1 tablespoon fresh lemon juice 1 clove garlic, minced 1/2 teaspoon dried oregano Salt and black pepper to taste Directions: Boil baby potatoes in salted water for 10–15 minutes or until fork tender. Drain and let cool slightly. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, lemon juice, garlic, oregano, salt, and
Greek Potato Salad
This refreshing and nutritious dish combines tender potatoes with fresh vegetables and a tangy dressing, making it a perfect side dish for any meal. Whether you're planning a family gathering or looking for a healthy lunch option, this Greek Potato Salad is sure to please. The combination of Kalamata olives, cherry tomatoes, red onion, parsley, dill, and feta cheese, all tossed in a homemade dressing, creates a vibrant and delicious salad that everyone will love. Serve chilled and enjoy the taste of the Mediterranean.
Tory - Apple Walnut Salad with Maple Dijon Vinaigrette 🍎🥗🍁 A fresh, crunchy salad with sweet apples, toasted walnuts, and a tangy-sweet dressing—simple, elegant, and satisfying! Ingredients: For the Salad: 4 cups mixed greens (any blend like arugula, spring mix, or spinach) 2 crisp apples, thinly sliced (e.g., Honeycrisp, Fuji, or Granny Smith) ¼ cup crumbled feta or goat cheese (optional) ¼ cup dried cranberries ½ cup toasted walnuts, chopped ¼ red onion, thinly sliced For the Maple Dijon Vinaigrette: ¼ cup olive oil 2 tbsp maple syrup 1 tbsp Dijon mustard 1 tbsp apple cider vinegar Salt and pepper, to taste Instructions: Make the Dressing: Whisk together maple syrup, Dijon, vinegar, salt, and pepper. Slowly whisk in olive oil until smooth. Set aside. Toast the Walnuts: In a dry skillet over medium heat, toast walnuts for 3–5 minutes, stirring often. Remove from heat and let cool. Prep the Apples: Core and slice apples thinly. Toss with a little lemon juice to prevent browning. Assemble the Salad: In a large bowl, layer greens, apples, walnuts, cranberries, red onion, and cheese (if using). Dress and Serve: Drizzle vinaigrette over the salad. Toss gently to coat everything evenly. Serve right away. | Facebook
Tory - Apple Walnut Salad with Maple Dijon Vinaigrette 🍎🥗🍁 A fresh, crunchy salad with sweet apples, toasted walnuts, and a tangy-sweet dressing—simple, elegant, and satisfying! Ingredients: For the Salad: 4 cups mixed greens (any blend like arugula, spring mix, or spinach) 2 crisp apples, thinly sliced (e.g., Honeycrisp, Fuji, or Granny Smith) ¼ cup crumbled feta or goat cheese (optional) ¼ cup dried cranberries ½ cup toasted walnuts, chopped ¼ red onion, thinly sliced For the Maple Dijon Vinaigrette: ¼ cup olive oil 2 tbsp maple syrup 1 tbsp Dijon mustard 1 tbsp apple cider vinegar Salt and pepper, to taste Instructions: Make the Dressing: Whisk together maple syrup, Dijon, vinegar, salt, and pepper. Slowly whisk in olive oil until smooth. Set aside. Toast the Walnut
1.6M views · 31K reactions | If you haven’t tried this epic dish, inspired by the iconic Chef John, you are missing out big time. There’s no way you won’t fall in love with it!! Enjoy 😁 Chris x (recipe in comments) | Don't Go Bacon My Heart
1.6M views · 31K reactions | If you haven’t tried this epic dish, inspired by the iconic Chef John, you are missing out big time. There’s no way you won’t fall in love with it!! Enjoy 😁 Chris x (recipe in comments) | Don't Go Bacon My Heart
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