Greek Potato Salad
A refreshing Greek Potato Salad made with small yellow potatoes, olives, fresh herbs, and a tangy vinaigrette.
Equipment
- Large pot
- small bowl
- Whisk
- paring knife
- metal spoon
Ingredients
For the Potato Salad
- 3 pounds small yellow potatoes, scrubbed
- 1 tablespoon salt
- 0.5 cup chopped red onions or shallots (about 1 small red onion)
- 3 green onions, trimmed and thinly sliced (white part and green part)
- 0.5 cup chopped Italian parsley leaves
- 0.5 cup chopped dill
- 0.5 cup Kalamata olives, pitted and halved
For the Vinaigrette
- 0.25 cup red wine vinegar
- 2 teaspoon Dijon mustard
- 1.5 teaspoon dried oregano
- 2 cloves garlic, pressed or finely minced
- 1.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.5 cup extra virgin olive oil
Instructions
Preparation
- Bring a large pot of water to a boil. Add the potatoes and one tablespoon of salt. Simmer until fork tender, about 15-20 minutes.
- In a small bowl, whisk together the vinegar, mustard, oregano, garlic, salt, and pepper. Slowly drizzle in the olive oil while whisking until well combined.
- Gently drain the cooked potatoes and set aside until just cool enough to handle.
- Peel the potatoes by scraping off the skin or leave the skin on. Cut into 1-inch cubes and place in a large bowl.
- Add the red and green onions, parsley, dill, and olives. Pour the vinaigrette over the potatoes and gently toss to combine.
- Serve while still slightly warm or at room temperature.
Notes
Leftovers can be stored in the refrigerator for 2-3 days. Remove from the refrigerator for at least half an hour before eating. If dry, drizzle with more olive oil and stir gently to serve.
Nutrition
Serving: 1cupCalories: 275.1kcalCarbohydrates: 32.4gProtein: 4.1gFat: 15.1gSaturated Fat: 2.1gPolyunsaturated Fat: 1.6gMonounsaturated Fat: 10.9gSodium: 1469.8mgPotassium: 802.9mgFiber: 4.7gSugar: 2gVitamin A: 631.9IUVitamin C: 42.9mgCalcium: 51.4mgIron: 2.2mg
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