Easy to make and kid friendly, potato salad doesn’t have to be regulated to the picnic table anymore. With a little bit of preparation this summer classic can be an elegant and flavorful dinner side, or even the main centerpiece of a buffet table. with just a little bit of preparation and a lot of kid friendly ingredients, you can make your a kiddo-friendly dish that will appeal to adults as well. I’ve included a family recipe for the Greek Potato Salad, and after I’ve compiled a list of potato salad recipes that are a bit more advanced then just potatoes, dill weed and mayo.
Greek Potato Salad
1-½ pounds of Potatoes, peeled or unpeeled
1 pint of cherry tomatoes
1 small sweet onion, sliced thin
½ cup black olives, sliced
2 tablespoons capers
¼ tsp cred pepper flakes
½ Tbsp dried oregano
¼ cup of extra virgin olive oil
1-½ cup crumbled Feta cheese
Salt and Pepper to taste
Place sliced potatoes in a large pot, and bring to a boil, then add salt to taste. Boil the potatoes on medium heat until just barely tender, but not too soft, you don’t want mashed potato salad. Drain the potatoes and allow them to cool enough that you can touch them, then slice them into ½” cubes.
Put the cubed potatoes into a large bowl, and add every ingredient except the oil and the oregano. Mix the ingredients thoroughly. Then drizzle the oil over the top of the mixture and sprinkle the oregano as well. Toss the entire mix until everything is well coated, and then serve. This recipe is a great source of protein, with 9 grams of it.
If you would like a creamier potato salad, instead of the slightly dry Greek recipe, add a ½ cup of sour cream or mayonnaise to the bowl and mix it in well.