Greek Island Potato Salad
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0.0
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4
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Cuisine
Mediterranean, Greek
Greek Island Potato Salad
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This potato salad inspired by the Greek islands includes summer vegetables along with a creamy olive oil - Greek yogurt dressing
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Ingredients
- 1 pound small potatoes
- 10 cherry tomatoes sliced in half
- 1 medium cucumber sliced
- 1 cup chopped parsley
- 1 small chopped onion
- 1 tablespoon capers
- salt pepper
For the dressing
- 1 tablespoon + 1 teaspoon red wine vinegar
- 2 teaspoons lemon juice
- 1/3 cup olive oil
- 2 tablespoons Greek strained yogurt
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Instructions
- Wash potatoes. Place in a pot with cold water and bring to a boil. Lower heat and simmer for about 20 minutes until potatoes are fairy easy to pierce. Strain in a colander. Let them cool off and then slice them (skin will come off easily). Place in a large bowl and set aside.
- Make the dressing by mixing first the vinegar with the lemon juice, then whisk in the olive oil and at the end add the yogurt ,mixing until smooth.
- Add the cherry tomatoes, cucumber, chopped parsley and onion to the potatoes and gently mix. Add the dressing and mix, making sure all the ingredients are covered with the dressing.
- Cover and refrigerate for about 2 hours.
- Before serving sprinkle with the capers.
- Add salt and pepper as needed.
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