Recipe: Greek Potato Salad – Guest Post

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Greek Potato Salad
(gluten/dairy free – can also be soy/egg/corn free depending on the type of mayo you use)

This has been a family favorite for years. I got the recipe from my aunt, who received it from a Greek friend. I don’t make it often because it is fattening, but when I do, it disappears. My kids, who are not big potato salad fans, love it. It’s quick and easy to make and his minimal ingredients, all qualities that make a recipe a hit in my book. It’s delicious served warm but, if possible, make it the day before and allow the flavors to blend. When I do this, I have to hide it from my family! Sometimes I serve it on a bed of lettuce and add a drizzle of oil and vinegar over the salad.

Ingredients:
6 large  potatoes, chopped into cubes
1 bunch green onions, diced
3/4 cup fresh parsley, minced
2 cups mayo
salt and pepper to taste (freshly ground is best)

Directions:
Boil potatoes until soft. Drain and add salt and pepper to taste. 


Add minced parsley and chopped green onions. Add mayo and stir until completely mixed. Serve hot or cold. I think this tastes better chilled because the flavors have time to mix. My kids like it warm and I rarely have leftovers that can be chilled.

June Cleaver Wannabee? Nope. Pam is an imperfect mom, housewife, and teacher who’s more likely to ask her hubby to bring her a diet coke than deliver one to him. She enjoys cooking, reading, and blogging, although not necessarily in that order.
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