"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Greek Potato Salad Recipe

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This recipe for Greek Potato Salad, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chantel Hollenshead Sokol
Added: Sunday, June 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 (sm.) red potatoes, each cut into 8 pieces
1 (6-oz.) jar marinated artichokes, undrained, cut up
1/2 c. chopped cucumber
1/2 green bell pepper, coarsely chopped
1 T. chopped fresh basil
1/8 tsp. salt
1/4 c. mayo
1/2 c. crumbled Feta cheese

Directions:
Directions:
Place potatoes in medium saucepan; add enough water to cover. If desired, add small amount of salt to water. Bring to a boil over medium-high heat. Cook 8 to 10 min. or just until tender. Drain. Cool potatoes 30 min. In large bowl, combine cooled potatoes and all remaining ingredients; mix gently. Cover; refrigerate at least 2 hr. to blend flavors.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Chantel is the wife of J. T. Sokol, the daughter of Jerry and Barbara (Chandler) Hollenshead and the granddaughter of Virginia (Rogers) Hollenshead & the late John Hollenshead. I bought the huge jars of artichokes at Sam's Club for Samuel's shrimp and artichoke soup. I came across this recipe to help use up some of the leftover artichokes. Great for summer get-togethers.

 

 

 

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