Spanakopita Potato Salad
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Yield: 4 to 6 servings
Spanakopita Potato Salad is a fun twist on potato salad, and a unique dish to bring to any bbq, picnic, or potluck!
  • 1½ lbs (680 g) potatoes, peeled and cubed
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 to 2 cloves garlic, crushed (more or less to taste; or use garlic powder to taste if you’re leery of using raw garlic)
  • ½ teaspoon honey
  • ½ teaspoon salt (reduce to ¼ teaspoon if your feta is very salty)
  • ¼ teaspoon black pepper
  • ⅓ cup fresh chopped dill
  • ¼ cup crumbled feta
  • 2 tablespoons toasted pine nuts
  1. Add the potatoes to a medium saucepan and cover them with cold water by 2 to 3 inches. Put a lid on the saucepan and bring to a boil. Turn the heat down so it doesn’t boil over, and then cook with the lid ajar until the potatoes are fork-tender, about 5 to 7 minutes. Drain the potatoes and cool a few minutes.
  2. Whisk together the lemon juice, olive oil, garlic, honey, salt, and black pepper in a medium-sized bowl. Toss in the potatoes and refrigerate at least 2 hours (or up to 2 days) before serving so the flavors can blend.
  3. Right before serving, transfer the potato salad to a serving bowl, stir in the dill, and sprinkle on the feta and pine nuts.
Paleo Version: There’s a debate in the paleo community as to whether white potatoes are paleo or not; obviously, if you’re a paleo eater and don’t include them in your diet, this potato salad isn’t for you. (You can read more about paleo eating and white potatoes on Stupid Easy Paleo and Paleo Leap, and also, remember that as of July 2014 they’re Whole30-approved.) If you’re a paleo eater and you occasionally enjoy white potatoes, to keep this salad paleo, omit the feta and double the amount of pine nuts.
Recipe by An Edible Mosaic™ at