Greek Potato Salad
Greek Potato Salad
Ingredients
For the Potato Salad
- 1 1/2 pounds baby potatoes, red-skinned and yellow-skinned varieties
- 1 tablespoon salt, plus more, as needed
- 1/2 cup scallions, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1/2 cup mixed olives, green and Kalamata, pitted and halved
- 1/4 cup sun-dried tomatoes, chopped
For the Lemono Dressing
- 1/2 cup extra virgin Greek olive oil
- 1/4 cup fresh lemon juice, from 1-2 lemons
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Wash the baby potatoes thoroughly. In a large pot, add the potatoes and cover with cold water. Add 1 tablespoon of salt to the water. Bring to a boil over medium-high heat.
⏱️ 5 min
- 2
Reduce heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes depending on their size. Drain the potatoes well.
⏱️ 15 min
- 3
While the potatoes are still warm but cool enough to handle, peel some of them if desired, then cut all potatoes into bite-sized pieces (halve or quarter them). Set aside.
⏱️ 5 min
- 4
Prepare the Lemono Dressing: In a large bowl, whisk together the extra virgin Greek olive oil, fresh lemon juice, Dijon mustard, 1/2 teaspoon of salt, and black pepper until the mixture is well combined and emulsified.
⏱️ 3 min
- 5
Add the warm, cut potatoes to the bowl with the dressing. Sprinkle with chopped scallions, fresh parsley, and fresh dill.
⏱️ 2 min
- 6
Gently toss all ingredients together until the potatoes are evenly coated with the dressing and herbs. Taste and add more salt if needed.
⏱️ 2 min
- 7
Finally, add the mixed olives and chopped sun-dried tomatoes to the potato salad. Toss gently once more to combine. Serve immediately or at room temperature.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Greek Potato Salad
Ingredients
For the Potato Salad
- 1 1/2 pounds baby potatoes, red-skinned and yellow-skinned varieties
- 1 tablespoon salt, plus more, as needed
- 1/2 cup scallions, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1/2 cup mixed olives, green and Kalamata, pitted and halved
- 1/4 cup sun-dried tomatoes, chopped
For the Lemono Dressing
- 1/2 cup extra virgin Greek olive oil
- 1/4 cup fresh lemon juice, from 1-2 lemons
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Wash the baby potatoes thoroughly. In a large pot, add the potatoes and cover with cold water. Add 1 tablespoon of salt to the water. Bring to a boil over medium-high heat.
⏱️ 5 min - 2
Reduce heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes depending on their size. Drain the potatoes well.
⏱️ 15 min - 3
While the potatoes are still warm but cool enough to handle, peel some of them if desired, then cut all potatoes into bite-sized pieces (halve or quarter them). Set aside.
⏱️ 5 min - 4
Prepare the Lemono Dressing: In a large bowl, whisk together the extra virgin Greek olive oil, fresh lemon juice, Dijon mustard, 1/2 teaspoon of salt, and black pepper until the mixture is well combined and emulsified.
⏱️ 3 min - 5
Add the warm, cut potatoes to the bowl with the dressing. Sprinkle with chopped scallions, fresh parsley, and fresh dill.
⏱️ 2 min - 6
Gently toss all ingredients together until the potatoes are evenly coated with the dressing and herbs. Taste and add more salt if needed.
⏱️ 2 min - 7
Finally, add the mixed olives and chopped sun-dried tomatoes to the potato salad. Toss gently once more to combine. Serve immediately or at room temperature.
⏱️ 3 min