Potato salad is a staple at summer picnics and cookouts. However, eating traditional Southern-style potato salad (which uses mayonnaise), then playing in the summer heat can lead to an upset stomach. I was inspired to find a recipe that didn’t use any milk product after I experienced this at a blistering Fourth of July picnic.
I began reviewing and experimenting with various recipes while Kali danced. Except for this year, every time I was preparing this dish, I would turn on the television to wait while the potatoes boiled. Each time, the 1974 movie The Golden Voyage of Sinbad was playing. I would usually tune around the time the magician, played by Tom Baker of Doctor Who fame, animated a statue of Kali, making her dance. (I’ve since learned that this is actually Shiva, but I still love Ray Harryhausen.) I’ve missed the dance this year – I may buy the DVD to view while cooking.
Here is the final recipe, which is ideal for serving on summer days:
Greek Potato Salad
- 2 lbs red potatoes – keep the skins on, boiled, cut into quarters
(Since bags come in 3 lbs, I often just make 3 lbs. of potatoes and increase the other ingredients to taste.)
- ½ red onion – sliced or chopped
- 4 – 6 green onions – cut thinly
- Fresh dill – to taste between I tbs – 1/8 cup chopped
- Fresh oregano – to taste between 1 tbs – 1/8 cup chopped
- 2 ounces olive oil
- 1 ounce red wine vinegar
- 1 lemon – juiced
- Kosher salt
- Black pepper – ground fresh
- ** Kalamata Olives ** – I don’t add these, but most people do to make it traditionally Greek-styled potato salad.
Mix all of the liquid ingredients together. Pour over the solid ingredients in a large bowl. Refrigerate before serving.