Description
This Greek Potato Salad is a vibrant, flavorful side dish that skips the mayonnaise in favor of a zesty Greek-style vinaigrette. Made with tender yellow potatoes, fresh herbs, Kalamata olives, and a tangy dressing, it’s a healthy and refreshing salad perfect for summer gatherings or as a complement to Mediterranean meals. Ready in just 30 minutes, it offers a herbaceous and slightly tangy flavor that elevates traditional potato salad.
Ingredients
For the Potato Salad:
- 3 pounds small yellow potatoes, scrubbed
- 1 tablespoon salt
- 1/2 cup chopped red onions or shallots (about 1 small red onion)
- 3 green onions, trimmed and thinly sliced (white part and green part)
- 1/2 cup chopped Italian parsley leaves
- 1/2 cup chopped dill
- 1/2 cup Kalamata olives, pitted and halved
For the Vinaigrette:
- 1/4 cup red vinegar
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons dried oregano
- 2 garlic cloves, pressed or finely minced
- 1 1/2 teaspoons sea salt
- 1/4 teaspoon black pepper
- 1/2 cup extra virgin olive oil
Instructions
- Boil the potatoes: Bring a large pot of water to a boil. Add the unpeeled potatoes and one tablespoon of salt. Reduce the heat to maintain an active simmer. Simmer the potatoes until they are fork-tender when poked, about 15-20 minutes, removing smaller potatoes earlier if sizes vary to ensure even cooking.
- Make the vinaigrette: In a small bowl, whisk together the red vinegar, Dijon mustard, dried oregano, pressed garlic, sea salt, and black pepper. Slowly drizzle in the extra virgin olive oil while whisking continuously until the vinaigrette is well combined and emulsified.
- Cool the potatoes: Drain the cooked potatoes gently and let them cool until just warm enough to handle safely.
- Peel and slice the potatoes: Using a paring knife or metal spoon, scrape off the skin if you prefer peeled potatoes, or leave the skin on for extra texture. Cut the potatoes into 1-inch cubes, then transfer them to a large mixing bowl.
- Combine ingredients: Add the chopped red onions or shallots, sliced green onions, chopped Italian parsley, dill, and halved Kalamata olives to the bowl. Whisk the vinaigrette once more and pour it over the potato mixture. Gently toss all ingredients together to ensure even coating with the dressing. Taste and adjust seasoning if needed.
- Serve: Serve the Greek potato salad slightly warm or at room temperature as a delicious side dish that pairs perfectly with Mediterranean or grilled meals.
Notes
- The salad can be served slightly warm or at room temperature, making it versatile for different settings.
- Leaving the potato skins on adds texture and nutrition but peeling creates a creamier texture.
- Use yellow potatoes for their waxy texture and ability to hold shape when boiled.
- Adjust the amount of garlic and salt in the vinaigrette to suit taste preferences.
- This salad keeps well refrigerated for up to 2 days; bring to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Greek
