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
Fresh salad from the garden, with this recipe I can eat it for 12 months: the trick my grandmother taught me!
HOMEMADE KRISPY KREMES
SAVORY CRAB STUFFED MUSHROOMS RECIPE
She climbs on the broom, if you try it once you can’t stop: what happens at home
My Father Fired Me Because His Biological Son Wanted My Job — Karma Didn’t Let It Slide
If laundry continues to be hard and wrinkled, this is the solution
Sliced Baked Potatoes
Strawberry Sour Cream Bread
Plants, how to water them for a month at no cost: the method used by farmers