Warm Potato Salad

We make this potato salad often.  It does not have mayonnaise in the dressing so, it is ideal for a picnic or cook-out.


4-5 Yukon Gold Potatoes

3/4 cup sliced red onion

1/2 cup chopped parsley

1/3 cup capers, drained

2/3 cup olive oil

red wine vinegar to taste

salt and pepper

Place whole potatoes in a large stockpot and fill with water.

Place the pot on the stove and bring to a boil.  Cook about 25 minutes or until fork tender.

Drain in a colander.

Place the potatoes on a cutting board.  When they have cooled, chop into bite-size pieces.  Add the potatoes to a large serving bowl.

Add chopped parsley….

Chopped onion….

the drained capers…

and olive oil.

Sprinkle in red wine vinegar, salt and pepper to taste.

Toss it all together and it’s done! Simple, yet delicious.

Cool Greek Chicken Salad Flatbreads with Herb Dressing


We like this sandwich for a light dinner or lunch.  Serve with a cup of soup for a complete meal.


Herb Dressing: 

2 Tablespoons fresh parsley

2 Tablespoons fresh basil

2 green onions

1 cup plain Greek yogurt

1 Tablespoon fresh lemon juice

2 Tablespoons grated Myzithra cheese

1/8 teaspoon red pepper flakes

1/4 teaspoon salt

Roughly chop parsley, basil and green onions and place in a food processor, chop.

Place 1 cup of yogurt….

lemon juice…

red pepper flakes, Myzithra cheese and salt in the processor with the herbs.

Mix all together and set aside.

Ingredients for the salad: 

2 cups cooked grilled chicken

1/2 head torn romaine lettuce

1/4 cucumber, peeled chopped

1/2 cup roasted red peppers

1/2 cup pitted Kalamata olives, chopped

1/4 cup chopped red onion

Prepare the salad by peeling, then chopping the cucumber

Chop the roasted red pepper…

Chop the Kalamata olives…

Chop the red onion…

Chop or tear the lettuce, place all in a large salad bowl.

Add the cooked chicken.

Place some of the dressing on the salad and toss well.

Place on warm flatbread and  spoon a little more dressing over the salad.

Serves 6