I fell in love with Susan Branch with the first cookbook I bought, published in 1990, Christmas from the Heart of the Home.  Her artwork is so charming and her recipes are excellent.  Susan offered this potato salad recipe on her F.O.S.B (Friends of Susan Branch) Facebook page and it is also in her 1995 cookbook, The Summer Book.  I made a few minor adjustments (used new potatoes, less sweet pepper and feta cheese, and added a bit of honey to the dressing) and served it  for our Fourth of July lunch along with the usual hamburgers, hot dogs and baked beans.  It was great.

GREEK POTATO SALAD

  • 2 lbs. red new potatoes
  • ½ cup red sweet pepper, seeded and chopped
  • ½ cup green onions, chopped
  • ½ cup feta cheese, crumbled
  • ½ cup Kalamata olives, pitted and halved

Dressing:

  • 2/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 tsp. honey
  • ½ tsp. dried oregano
  • ½ tsp. dried rosemary
  • Salt/pepper to taste

Cover the potatoes, unpeeled, with cold water and cook over medium heat until tender.  Drain thoroughly.

Place the dressing ingredients in a pint jar with a cover and shake vigorously to blend.

When cool enough to handle, cut the potatoes into bite-sized pieces and place in a large salad bowl.  Add chopped vegetables, cheese and olives.

Pour dressing over salad and toss lightly.  Add salt and pepper to taste.

Cover and let stand at room temperature for at least ½ hour.  Serve at room temperature.  Makes 8 servings. 

Susan has a wonderful blog, www.susanbranch.com.