Fried shrimp and french fries with a side of coleslaw. Sounds delicious, right? It does! But… trying not to fry, I recently shared a recipe with you for OVEN FRIED SHRIMP which is absolutely amazing – I made a “Greek potato salad” to go along with it this time and it couldn’t be easier. We had this at a fabulous Greek restaurant near us. Potato salad without mayonnaise is so fresh and tasty.

Confession: I overcooked the potatoes a wee bit. But… it’s ok, it was fabulous! This recipe isn’t a recipe, it’s just a guide. So if you have a lot of people, adjust the ingredients. You can make just a tiny bit or a large quantity.

GREEK POTATO SALAD

• Red potatoes, washed
• Extra Virgin Olive Oil (EVOO)
• Grape tomatoes (sliced in half)
• Celery, chopped
• Feta, a small bit
• Dill, a dash
• Salt and Pepper

DIRECTIONS

Add potatoes to a large pan and cover with water. Add salt. Bring to a boil, then cook until you can just start to get a fork to pierce the potato. Drain the potatoes and put the colander into the pan and cover with a clean dish towel. Keep testing them by piercing with a fork. Then slice to the size you like (bite size ideally)…

Mix EVOO and a squeeze of fresh lemon. Add the potatoes and gently toss to coat with the EVOO.  Sprinkle with a little salt, some pepper, add the chopped celery and grape tomatoes. Sprinkle with a little feta and a dash of dill.

This is fabulous the next day as well!

I’ve read many times that potatoes that are cooled (or cold) lower the glycemic index (a good thing) – the description below is from a blog: Nutrition by Carrie Read more via the link!

Potatoes that have been cooked and cooled, then either eaten cold or reheated, have less of an effect on blood sugar than potatoes eaten freshly cooked and hot. … This resistant starch delays digestion and absorption, lowering the glycemic index of that potato.

Catch you back here tomorrow!