Asparagus is wrapped in wholemeal bread, topped with butter and lemon. These Asparagus Rolls are perfect for an easy camp meal on the trail or back at camp.
Greek Potato Salad
Whether you’re having Greek potato salad for lunch or dinner, you’ll love the fresh flavors. New potatoes, peppers, tomatoes, cucumbers, and olives give it a lot of flavor, texture, and color.
The homemade dressing is bright and flavorful with olive oil and lemon juice. The salad has plenty of fresh herbs to keep it light and fresh.
Serve this salad as a side dish with grilled chicken, lamb, or fish. Or mix some leftover grilled meat into the salad for a complete lunch.
1/2 cup Greek olive oil
1/4 cup fresh squeezed lemon juice
1 teaspoon dried oregano leaves
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, minced
2 pounds new local potatoes
2 bell peppers, cut into 1-inch pieces
2 Roma tomatoes, seeded and diced
1 English cucumber, cut into 1-inch pieces
1/2 small red onion, very thinly sliced
1/2 cup whole Kalamata olives
2 tablespoons fresh mint, finely sliced
2 tablespoons fresh dill, finely chopped
1/4 cup flat leaf parsley, chopped
1 cup crumbled Macedonian-style feta cheese
In large bowl, mix all of the dressing ingredients with a whisk until well blended; set aside.
Cut the potatoes in half. In a large saucepan, using a steamer basket over about 1/2-inch water, cover tightly and heat to boiling; reduce heat.
Steam for 15 to 18 minutes or until fork tender; cool to room temperature.
Add potatoes and remaining salad ingredients except cheese to the dressing; toss.
Serve immediately, or cover and refrigerate up to 24 hours.
Sprinkle with the cheese just before serving.