Red Meat Allergy Friendly Greek Oregano Potato Salad

Total time1 hr 5 min

Prep time15 min

Cook time20 min

Red Meat Allergy Friendly Greek Oregano Potato Salad

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

2 ½ lb baby potatoes (yukon gold or red), halved
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
1 tsp salt, plus more for the cooking water
6 scallions, green tops only, thinly sliced
½ cup pitted kalamata olives, halved
½ english cucumber, diced
½ cup cherry tomatoes, halved
⅓ cup crumbled feta cheese
¼ cup fresh flat-leaf parsley, roughly chopped (optional)

For the dressing

¼ cup extra-virgin olive oil
3 tbsp red wine vinegar
1 ½ tsp dried oregano
½ tsp dijon mustard
½ tsp black pepper

Instructions

1
Place the halved potatoes in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat. Reduce to a steady simmer and cook for 12–15 minutes, until a fork slides into the thickest piece with no resistance.
2
Drain the potatoes in a colander and spread them in a single layer in a large mixing bowl. While still warm, season with 1 tsp salt.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!