Mediterranean🥬 Vegetables

Greek Potato Salad

Name: Greek Potato Salad
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 3 lb small yellow potatoes; 1 tbsp salt for cooking; ½ cup red onions; 3 pieces green onions; ½ cup Italian parsley; ½ cup fresh dill; ½ cup Kalamata olives; ¼ cups red wine vinegar; 2 tsp Dijon mustard; 1½ tsp dried oregano; 2 pieces garlic cloves; 1½ tsp sea salt; ¼ tsp black pepper; ½ cup extra virgin olive oil

⏱ 30 min

Potato salad without mayonnaise proves to be delicious and satisfying. This Greek-style version features a bold vinaigrette, fresh herbs, and Kalamata olives for a light, flavorful side dish full of Mediterranean character.

Low-cal

Adapted from a video by The Mediterranean Dish

Greek Potato Salad | Potato Salad Recipe (No Mayo!)

Watch on YouTube

Ingredients

small yellow potatoesscrubbed3 lb
salt for cooking1 tbsp
red onionschopped, about 1 small onion½ cup
green onionstrimmed and thinly sliced (white and green parts)3 pieces
Italian parsleychopped leaves½ cup
fresh dillchopped½ cup
Kalamata olivespitted and halved½ cup
red wine vinegar¼ cups

Steps

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1
Clean the potatoes and cut them into uniform pieces, or keep whole baby potatoes if they are all the same size.
2
Place potatoes in a large pot with about one tablespoon of kosher salt and bring to a boil over medium heat. Maintain an active boil and cook for 10 to 15 minutes until potatoes are very tender when pierced with a fork.
3
While potatoes cook, prepare the fresh herbs by chopping about ½ cup dill and ½ cup parsley. Also prepare red onions, green onions, and minced garlic.
4
Make the vinaigrette in a large bowl by combining 2 teaspoons Dijon mustard, ¼ cup red wine vinegar, 2 minced garlic cloves, and 1½ teaspoons dried oregano.
5
Season with a pinch of salt and black pepper. While whisking, gradually drizzle in ½ cup extra virgin olive oil to emulsify the vinaigrette and create a rich, bold dressing.
6
Test potatoes for doneness by piercing with a fork—they should offer no resistance. Drain well and let cool until comfortable to handle.
7
Optionally peel the cooled potatoes for a smoother texture, or leave the skin on for more texture. Cut into cubes.
8
While potatoes are still warm, add them to the vinaigrette and mix well. Warm potatoes absorb more flavor from the dressing.
9
Add the chopped red onions, green onions, ½ cup Kalamata olives, fresh parsley, and fresh dill. Toss everything together thoroughly so that every potato is coated with the delicious vinaigrette.
10
Let the salad rest for a few minutes in the dressing to allow all flavors to meld together. If making ahead, refrigerate and bring to room temperature before serving.

Greek Potato Salad

Ingredients

Steps

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