Greek Lemon Potato Salad
User Reviews
3.4
Greek Lemon Potato Salad
Description
This salad begins by cooking baby or new potatoes until just tender, then cutting them into uniform bite-sized pieces. While the potatoes cook, a dressing is emulsified from olive oil, lemon juice and zest, garlic, prepared mustard, and seasoning. Dressing the warm potatoes ensures they absorb flavor before they are cooled.
Once chilled, thinly sliced scallions and fresh oregano leaves are added for sharp and aromatic notes that balance the richness of the olive oil. The salad is seasoned with fresh cracked salt and black pepper to taste and may be tossed again with additional dressing if needed. Texture is tender with a slight bite from herbs and scallions. The lemon provides brightness without overpowering.
This salad complements grilled meats, seafood, or can be served alongside other Mediterranean dishes.
Using high-quality olive oil and fresh lemon juice and herbs are key to the salad’s vibrant flavor. It’s best served after it chills to allow the flavors to meld.
Ingredients
- 1 1/2 baby potatoes or new potatoes
- 8 scallions thinly sliced, white and green parts
- 2 Tbsp oregano don't use dried ~ substitute fresh dill, rosemary, thyme, or parsley, fresh, chopped
- salt fresh cracked, to taste
- black pepper fresh cracked, to taste
dressing
- 1/4 cup extra virgin olive oil 2 Tbsp
- 1/2 tsp prepared mustard
- 1 clove garlic finely minced
- lemon zest of 1/2
- lemon juice of half
- 1/8 tsp salt or to taste
- black pepper several good grindings
Instructions
- Cook the potatoes in boiling water until they are just tender, and easily pierced with the tip of a sharp knife. Drain and cut into bite sized pieces, in quarters or in half, depending on the size of your potatoes.
- While the potatoes are cooking make the dressing. Put all the ingredients in a small jar or measuring cup and blend with a stick blender until bright yellow and creamy (emulsified.) Be sure to taste it now to see if you need more salt, more lemon, or whatever.
- While the potatoes are hot, dress them in several tablespoons of the dressing, gently tossing to make sure they all get coated. Let cool, then cover and refrigerate until cold.
- When the potatoes are chilled, add the green onions and fresh oregano. Season with salt and fresh cracked black pepper to taste. Toss with more dressing and serve.
Notes
- Use fresh lemon juice and zest along with high-quality extra virgin olive oil for the best taste.
- Fresh oregano provides a distinctive flavor; substitute with fresh dill, rosemary, thyme, or parsley if unavailable.
- Chill the salad fully before serving to develop flavors and achieve desired texture.
- Taste the dressing before adding to adjust seasoning carefully since the salad is simple and subtle.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 63mg | 3% |
| Potassium | 522mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 162IU | 3% |
| Vitamin C | 25mg | 28% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.4
You'll Also Love
