If you – like me – love potato salad but are tired of the same old spices and heavy mayonnaise base, then boy do I have the dish for you.
This potato salad was inspired by a jar of grape leaves that I’ve had sitting in my refrigerator ever since I made dolmas a few months ago. I’d been brainstorming different ways to incorporate the leaves into a new, creative dish when I finally thought up this potato salad for the Fourth of July.
The grape leaves are more subtle than you might imagine if stuffed dolmas are your point of reference, but they do impart a unique finish to this potato salad. Paired with robust oregano and finished off with a tangy dressing that’s just the right amount of creamy, the flavors are assertive without being overpowering.
The addition of cucumbers provides a wonderful crunch that is often missing from more traditional versions – or is otherwise filled by celery, which can overpower other more mild ingredients. The little bursts of refreshment make this the perfect dish for a hot summer days!