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
Strawberry Shortcake (The Best)
My husband can’t get enough of this soup; he always wants a second helping.
This dish consistently captivates every audience at any gathering.
SECRETS IN THE PARK: WOMAN’S DISCOVERY ABOUT LONELY TWIN GIRLS REVEALS SHOCKING TRUTH
Southern-Style Green Beans
Why do we always have to put vinegar in the washing machine?
24-Year-Old Diagnosed With Stage 3 Cancer After She Overlooked Continuous Burping
Why you should put 2 bay leaves under your pillow before going to bed
Cheesy Garlic Texas Toast