With the promise of warm weather for this Fourth of July, thought I would share a potato salad recipe I’ve been making for the past 17 years.  I should really call it “Dan’s Potato Salad” since it came from my dear friend Daniel.  Not sure where he got it but all I need to know is I love it.  And so does almost everyone I serve it to…except for those of my friends who don’t like kalamata olives.  Can you believe it?  Who doesn’t like a good olive?  This is the perfect salad for a picnic or outdoor meal because it doesn’t contain mayonnaise…it actually gets better as it sits and it is best served at room temperature.  I take it a lot to potlucks and always, always serve it when we have a large barbecue.  It has a lot of great flavor and comes together quickly thanks to just a handful of ingredients and a store bought dressing.  

Greek Potato Salad
serves 6-8

3 lbs. small red potatoes, scrubbed  {I used a medley from the farmer’s market}
1 tbsp. Kosher Salt
1 lbs. green beans
1 cup diced red onions {about ½ a small red onion}
1 cup of kalamatas, pitted and roughly chopped
4 cups roma tomatoes, cubed {about 4 lg. romas]
1 cup feta cheese, crumbled
1 cup Italian dressing {I use Bernstein’s Lite Cheese Fantastico} 

Bring a large pot of water to a boil.  Add  the potatoes and salt; cool until the potatoes are fork tender.  Remove from the water and put into an ice bath to stop the cook.  After 2 minutes, strain into a colander and let sit.  Add the beans to the boiling water and cook for 2 minutes then remove from the water and put them directly in the ice bath.  After they have cooled, strain and set aside. 

Quarter the potatoes into bite-size pieces; add to a large bowl.  Cut the beans into 1″ pieces and add to bowl.  Add red onions, kalamatas, tomatoes and feta cheese.  Pour dressing over the ingredients and gently toss.  As the salad sits the dressing will start to get absorbed by the potatoes so keep the remaining dressing nearby in case you’d like to add more. Serve immediately or at room temperature.