“As long as the earth endures, seedtime and
harvest, cold and heat, summer and winter, day
and night will never cease.”
Seedtime and harvest make me smile! So does summer. That’s why three rows of red potatoes in the garden call for some summertime salad. This no-mayonnaise potato salad is in line with German style potato salads, although I’m using Greek seasoning instead.
Therefore, we’ll call it Greek Seasoned Potato Salad. It’s easy and safe to take on summer cookouts or picnics in the heat. I hope you enjoy this tasty side dish on your next summer outing.
Here’s what you’ll need:
3 Pounds Red Potatoes Washed and Cubed
1/2 Onion, Chopped
3 Banana Peppers, Chopped
1/4 Red Pepper Chopped
2 Tablespoons Apple Cider Vinegar
1/4 Cup Extra Virgin Organic Olive Oil
1 Tablespoon Raw Honey
1 Teaspoon Greek Seasoning
2 Tablespoons Fresh Chopped Parsley
Most of the time I use what is in the garden, since my banana peppers are very small, I used 3. If yours are much bigger, cut this down to one. Bring the red potatoes to a boil in a large stock pot of water. Let simmer until potatoes are tender. Then add the onions and peppers. Oh, wow, I just thought, a clove of minced garlic would be good in this too.
After a couple of minutes, drain all of your vegetables in a colander.
*** The peppers and onions won’t be as strong. If you like the crunchiness of the peppers and onions in your salad don’t add them to the water the last two minutes, just add them raw.***
Return the strained vegetables to the pan and add the seasoning.
Mix together the apple cider vinegar, olive oil and honey. Pour over the potatoes and stir until mixed well. This can be served hot or cold! Enjoy!
By the way, since my stomach cannot do nightshades, I’ll be coming up with a nightshade free version very soon.Print This Post