Make and Take Series: Greek-Style Potato Salad

Mrs. Fields Secrets Greek-Style Potato Salad Our Make and Take Series is underway, getting you ready for all those summer picnics, potlucks, and barbecues. Today's recipe is my favorite spin on a traditional potato salad, introduced to me by my Greek friend, Mina. With only a handful of ingredients, you'll be shocked at the big flavors it packs inside. It's creamy, herby, tangy, and so unbelievably good. Serve it hot, cold, or room temperature with perfect results every time. One more bonus: it doesn't contain any mayonnaise, which means that it won't spoil out in the summer sun during your party.

Greek-Style Potato Salad from Mina Sorensen

4 lbs red potatoes 8 green onions 1 large bunch of fresh chives 1 large handful fresh parsley 3/4 cup extra virgin olive oil 1/2 cup red wine vinegar salt and pepper to taste

Directions Prepare a stock pot with salted water and heat on high until boiling. Cut potatoes into one-inch cubes, then add to boiling water. Cook until fork-tender, then drain and transfer to a large serving bowl. Finely chop onions, chives and parsley. Whisk olive oil and vinegar together with salt and pepper. Drizzle sauce over potatoes and stir gently to incorporate. Add chopped onions and herbs, then gently stir again to evenly distribute. Add more salt and pepper if necessary. Serve warm, cold or room temperature.

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