Potato Salad


Chris and I stayed at a tiny bed and breakfast in Milos—one of the smaller, lesser-known Greek islands—during our honeymoon last year.  Each morning, the owner hosted a breakfast buffet featuring herbs, fruits, and vegetables from her father’s garden.  One morning we came down to this potato salad—I hesitate to even call this a potato salad, because it’s so different than what you’ll find in the deli section at your local grocer—and the owner scrawled the ingredients on the back of a receipt.


 This dish is an easy and flavorful accompaniment to barbecued salmon, a whole roast chicken—nothin’ wrong with an organic one from Whole Foods!—or a brunch spread.  And the best part?  It’s even better the next day.

Food La La Recipe: Potato Salad


  • 1.5 pounds potatoes (I used a mix of Yukon gold and small red potatoes)

  • 1 TBS dill, chopped

  • 1 TBS chive, chopped

  • 5 pieces of bacon, cooked

Dressing Ingredients:

  • ½ TBS balsamic vinegar

  • 1 tsp honey

  • 1 tsp grainy mustard

  • ¼ tsp salt

  • ¼ cup olive oil


  1. Thoroughly rinse potatoes then transfer to a pot of boiling, salted water.

  2. Cook for about 12 minutes, or until you can easily pierce with a fork (don’t overcook the potatoes!) then strain from water.

  3. Let potatoes cook completely, then cut into quarters.  Set aside.

  4. Whisk all dressing ingredients, except olive oil, together.  Then, slowly drizzle in olive oil while continuing to whisk until the full ¼ cup of oil has been added.

  5. Transfer potatoes to a large bowl, then add dressing and gently toss.  Add fresh herbs and bacon and toss again.  Season with sea salt and cracked pepper.