Description
This Greek Potato Salad is a vibrant, mayo-free dish bursting with fresh herbs, tangy Kalamata olives, and a zesty red wine vinegar dressing. Boiled tender potatoes are tossed in a flavorful vinaigrette made with garlic, Dijon mustard, and oregano, making it a perfect side for Mediterranean meals or a refreshing addition to any picnic or potluck.
Ingredients
Potatoes
- 3 pounds small yellow potatoes, scrubbed
- 1 tablespoon salt (for boiling)
Salad Mix
- 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
Vinaigrette
- 1/4 cup red wine 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 a steady simmer and cook until the potatoes are fork tender, about 15-20 minutes, depending on their size. Remove smaller potatoes first if sizes vary.
- Make the vinaigrette: In a small bowl, whisk together red wine vinegar, Dijon mustard, dried oregano, garlic, sea salt, and black pepper. Slowly drizzle in olive oil while whisking continuously until fully combined and emulsified.
- Cool the potatoes: Drain the cooked potatoes gently and set aside until they are just cool enough to handle but still slightly warm.
- Peel and slice the potatoes: Using a paring knife or metal spoon, scrape off the potato skins or leave skins on if preferred. Cut the potatoes into 1-inch cubes and transfer to a large mixing bowl.
- Combine the salad: Add chopped red onions, green onions, parsley, dill, and halved Kalamata olives to the bowl with potatoes. Whisk the vinaigrette again and pour it over the potato mixture. Gently toss everything together to coat evenly. Taste and adjust seasoning if necessary.
- Serve: Serve the Greek potato salad warm or at room temperature as a flavorful side dish.
Notes
- For best flavor, allow the salad to sit for at least 15 minutes to let the vinaigrette soak into the potatoes.
- You can leave potato skins on for extra texture and nutrients.
- Use fresh herbs if possible for a more vibrant taste.
- Leftovers keep well refrigerated for up to 3 days.
- This salad is naturally gluten-free and vegetarian.
