Name: Greek Potato Salad
Ingredients: 1 1/2 pounds multi-colored baby potatoes, scrubbed and washed; 3 tablespoons fresh lemon juice; 3 tablespoons extra virgin olive oil; 1 1/2 teaspoon white balsamic vinegar (optional); 1 teaspoon Dijon mustard; Salt & pepper to taste; 1 tablespoon fresh oregano, chopped; 2 teaspoons fresh mint, chopped; 1 1/2 pounds multi-colored baby potatoes, scrubbed and washed; 2-3 radishes thinly sliced

Ingredients

Scale

1 1/2 pounds multi-colored baby potatoes, scrubbed and washed
3 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1 1/2 teaspoon white balsamic vinegar (optional)
1 teaspoon Dijon mustard
Salt & pepper to taste
1 tablespoon fresh oregano, chopped
2 teaspoons fresh mint, chopped
1 1/2 pounds multi-colored baby potatoes, scrubbed and washed
2–3 radishes thinly sliced

Cook Mode Prevent your screen from going dark

Instructions

Whisk together lemon juice, oil, vinegar, mustard until smooth. Season with salt and pepper. Stir in oregano and mint; set aside.
Cover potatoes with cold water until water line is 1 inch above top of potatoes. Bring to a boil and turn down heat; simmer for 12-15 minutes until just fork tender. Drain and place in serving bowl; immediately pour dressing over potatoes; gently fold in radishes.
Serve salad warm, at room temperature, or chilled.