Greek(ish) Potato Salad- Fast and Easy Double Duty Meal

100_5030Here is a super easy recipe that is versatile and easy to adjust depending on how much time you have. Because I just throw it together, all measurements are approximate. Tonight we made up a huge batch and had it as a side with a summer weekend BBQ vegan sausage sandwich. Tomorrow I will be using the rest of it in a different way to make a double-duty meal.

Greek-Style Potato Salad

Ingredients (approximate measures)
100_4961-1 or 2 potatoes (I used new red-skinned gems)
-1 or 2 sweet potatoes or yams
-1 or 2 peppers (I like to use red and green or yellow for color)
-1 onion (I used purple for color and sweetness)
-1 cup cherry or grape tomatoes

100_4979-1 whole cucumber
-3-5 cloves of garlic (don’t skimp- you really want the heat of the garlic here)
-1/2 to 1 cup feta cheese or vegan feta replacement
-1/2 to 1 cup tzatziki or creamy cucumber dressing.
-Salt and pepper to taste.

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Method:
-Cube the potatoes and sweet potatoes and put in a pot to boil for 5-8 minutes (don’t overcook or they will be mush). When cooked but still holding together, drain and dunk into cold water to cool them and stop them cooking further.
-As the potatoes cook, chop all the other veggies and the feta into cubes (halve or quarter the cherry tomatoes).
-Dump the cheese and veggies in a big bowl.100_5014
-Crush the garlic into the dressing/tzatziki and stir well. Pour the dressing into the veggie bowl and stir them up until well mixed and coated.
-Add in the cooled potatoes and mix until coated.
-Sprinkle with pepper and salt to taste, chill to let flavours mix.

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With all the veggies and a sub of sweet potatoes, this is a much healthier version of potato salad. If you use fat-free dressing or make a vegan tzatziki and feta (using tofu), it is totally guilt-free, too. Served on a bed of kale, it can be a filling meal salad, and a sprinkle of sunflower seeds or a handful of black olive slices make a fine garnish. Creamy and pretty enough to serve to guests, it can be whipped up in 20 minutes. And my kids like it even better the next day after the flavours have really melded. Yum.

Updates

Well, stuff happens and I’m sorry that I’ve had a bit of a break in my posts, but I’m back now. I had a few health struggles at the same time as some large changes at my daytime workplace and it was really all I could cope with. I was very fortunate because in the end it was just a good scare and a warning to keep working on my health. Someday I may write a post about it, but for now I am just happy to get back to some regular blogging.

I’m working on a few small changes to the blog, including getting a proper recipe finder installed to make it easier to plan for meals. Also, because I lost track of where I am with my mileage counter for the “2013 in 2013” challenge, I will be suspending that challenge for now. However, I will still be fundraising for West Coast Assistance Teams throughout this year, so please check them out. More to come soon!