Many years ago, my sister Diane met, fell in love with and married Nick. Nick’s family moved to the US from Greece when Nick was 8 years old. When we became Nick’s new family, we also became part of his existing Greek family. Fast forward 22 years to Kelly’s junior year of college. She was studying abroad in Moscow, Russia for the year. In order to see Kelly over the Christmas break, we decided to meet her in Greece for a week over the holiday. Nick’s sister, Meny had moved back to Greece after having lived in the US for about 15 years. Meny, her husband Dionysis & daughter, Konstantina are our Secret Greek Relatives. They showed us the wonders of Greece that Christmas and prepared an awesome Christmas feast for us. Meny shared some favorite recipes with us, one of them being this Greek Potato Salad. It is a great addition for Memorial Day picnics & summer get togethers!

Back row, left to right: Eric, Andrew, Konstantina, Dionysis. Front row, left to right: Kelly, Linda, Meni. Chapel of Agios Georgios, on Lykovittos, the highest point in Athens, Greece. Christmas, 2009.

Greek Potato Salad (adapted from our Secret Greek Relatives)

INGREDIENTS

• 4-5 medium potatoes
• 1/2 cup baby gherkins, chopped, about 8
• 1 red bell pepper, chopped
• 1 orange bell pepper, chopped
• 2 scallions, chopped
• 1/2 bunch of parsley, chopped
• 1/2 cup sour cream, mayonnaise or a combination of the two
• 1/2 cup cream cheese, softened
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• salt and pepper to taste

DIRECTIONS

Place the potatoes in a pot of boiling salted water and boil for 25-30 minutes, until they are fork tender. Drain the water and refill the pot with cold water. When the potatoes are cool enough to handle, peel the skin off and dice them into a large bowl. Add in the gherkins, peppers, scallions, parsley and salt & pepper to taste.

Chop the veggies all up and combine them in a large bowl.

Cream the cream cheese, sour cream or mayo, lemon juice, olive oil, mustard and some salt & pepper together.

Mix the dressing ingredients well.

Mix the dressing with the salad.

The dressing will be a bit lumpy due to the cream cheese.

Put the salad in the refrigerator for 3-4 hours. It can be refrigerated for up to 2 days before serving.

Very colorful!

The bright colors of the peppers on the creamy background of the dressing & potatoes makes this side dish very festive & perfect for Memorial Day celebrations!   ~Linda

Greek Potato Salad (adapted from our Secret Greek Relatives)

INGREDIENTS

• 4-5 medium potatoes
• 1/2 cup baby gherkins, chopped, about 8
• 1 red bell pepper, chopped
• 1 orange bell pepper, chopped
• 2 scallions, chopped
• 1/2 bunch of parsley, chopped
• 1/2 cup sour cream or mayonnaise
• 1/2 cup cream cheese
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• salt and pepper to taste