Red, White, & Blue Potato Salad
INGREDIENTS
For the Potatoes:
2 pounds baby red, white, and blue potatoes(usually baby Dutch yellow potatoes, red-skinned potatoes, and purple potatoes)
1 pint cherry tomatoes
8 ounces feta cheese
1/4 cup extra virgin olive oil
fresh dill (for garnish)
For the Dressing:
1 cup Greek yogurt
1/4 cup feta cheese
2 tbsp Kefi Life extra virgin olive oil
2 tbsp lemon juice
2 cloves garlic
1 tsp honey
DIRECTIONS
For the potatoes: Boil the potatoes in a large pot for about 15 minutes or until tender-firm. Drain the potatoes, then cut them in half or thirds into bite-sized pieces. Toss them into a large bowl. Next cut the cherry tomatoes in half, cut the feta cheese into 1-inch cubes, and add them both to the bowl. Toss with the olive oil to coat.
Spread the potato mixture out onto a large baking sheet. Roast the mixture at 350 degrees for 35 to 45 minutes, or until the potatoes are a light golden brown. Remove from the oven and put the potato mixture on a serving platter or serving bowl. Garnish with fresh dill.
For the dressing: In a food processor or blender, combine all of the dressing ingredients until smooth. Keep the dressing chilled; serve with warm or room temperature potatoes.
This recipe & these photos come to us from Jolly Tomato
Kefi Life® Extra Virgin Olive Oil is cold extracted from 100% Koroneiki olives grown and harvested in the Kalamata region of Southern Peloponnese, Greece. Kefi L!fe EVOO is Packed with antioxidants and flavor.
It is characterized by its aromas of green grass, artichoke, and sweet almond with a mild peppery finish.