Greek Potato Salad That I Prepare Twice a Week – A Flavorful Mediterranean Delight! | March 21, 2025
Annonce:
Advertisement:
Ingredients
- 1.5 lbs (700g) baby potatoes (or Yukon Gold)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely sliced
- 3/4 cup Kalamata olives, pitted and halved
- 3/4 cup feta cheese, crumbled
- 1/4 cup fresh dill, chopped
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 2 cloves garlic, minced
- Salt and pepper to taste
BAKED GARLIC PARMESAN POTATO WEDGES
Greek Chickpea Soup with Lemon (Revithia)
Crispy Fried Zucchini Recipe
NFL Franchisees Express Concerns Over Taylor Swift, “She’s Ruining The NFL, and We’re Banning Her From Games”
LOADED CAJUN POTATO
Stop Throwing Out Toilet Paper Tubes: Here Are 4 Smart Ways to Use Them
New England Patriots Coach Makes It Absolutely Clear, ‘There Won’t Be Any Anthem Kneeling in the Upcoming Match’
Sonja Christopher: A Pioneer on Survivor
I Visited My Mom’s House and Was Horrified to Find It in Ruins — When I Learned the Truth, I Took Revenge
The most delicious recipe made with eggs and onions. 
You will love this recipe 
