Planning a picnic? Pack along a chilled container of Greek Feta Potato Salad, from Jungle Jim’s International Market recipes:
- 1 lb new red potatoes, cooked and quartered
- 1/2 cup Greek olives
- 1 cup Feta cheese
- 1 14-oz. can artichoke hearts, quartered
- 1/4 cup olive oil
- 1 tbs. lemon juice
- 1 tsp. ground pepper
- t tsp. chopped chives
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- salt to taste
In a large bowl, combine potatoes, olives, cheese and artichoke hearts. In a jar with a lid, combine olive oil, lemon juice, pepper, chives, mustard, garlic and salt. Shake well to mix, then pour over potato mixture. Toss gently and chill before serving.
Recipe found at junglejims.com.