Greek Potato Salad

If you ever are wondering what I'm doing on a Friday night when my husband is still at work, you can be sure to find me searching the internet for yet another food blog so that I can expand my cooking horizons. I found this blog a couple of weeks ago and I LOVE it. My brother has been begging me to make her Chicken Pineapple Blackbean Enchiladas for him and I have her another recipe of hers on the menu for this next week. Thanks to Mindi for having such an awesome blog!

I was hesitant and excited to try this greek potato salad. I was unsure of whether or not Emi or I would like it because we are kind of potato salad snobs. :-D I loved cutting up all the vegetables and the delicious smells that came from them. Nothing smells better than fresh cut vegetables... seriously... nothing. However, this recipe wasn't mine and Emi's cup of tea. We weren't sure why exactly. We didn't hate it, and we didn't love it. I wanted to share it though because I'm sure other people would find it to their liking. My mom tried some and she loved it! I gave it to her and she said that she even ate some right before she went to bed! Haha. So if your game, definitely try this recipe. Who knows.... you might like it!

GREEK POTATO SALAD
1 ½ lb. red potatoes, cubed
1 C. cherry tomatoes, halved
1 C. cucumber, seeded, diced
½ C. pitted Calamata olives, sliced
¼ C. red onion, diced
1 T. chopped fresh oregano
1 C. shredded grilled chicken (optional)

VINAIGRETTE
½ C. feta cheese, crumbled
1/3 C. fresh lemon juice
¼ C. olive oil
2 T. plain yogurt (or Greek yogurt)
1 t. sugar
Salt & Pepper to taste

1. Boil potatoes in salted water until tender, 12-15 minutes; drain.
2. Mix all the ingredients for the vinaigrette in a blender.
3. Combine tomatoes, cucumber, olives, onions and oregano.
4. Add potatoes, chicken and vinaigrette.
5. Lightly mix until vinaigrette is evenly distributed.
6. Chill the refrigerator before serving.

Source: Mindika Moments