Greek Potato Salad (No Mayo!)
User Reviews
5
Greek Potato Salad (No Mayo!)
Description
The Greek Potato Salad starts by boiling whole small yellow potatoes in salted water until fork tender, then peeling and cutting them into 1-inch cubes. The dressing is a vinaigrette made by whisking red wine vinegar, Dijon mustard, dried oregano, pressed garlic, salt, and black pepper with extra virgin olive oil. This dressing is combined with the potatoes and mixed with diced red onion, sliced green onions, chopped parsley and dill, and halved Kalamata olives.
The salad balances the creamy texture of cooked potatoes with the sharpness of onions and the briny, fruity notes from the olives. The herbaceous dill and oregano complement the vibrant vinegar dressing, creating a refreshing alternative to traditional mayo-based potato salads.
It is recommended to let the salad sit out of the refrigerator before serving to enhance flavors. Leftovers keep refrigerated for 2-3 days, and additional olive oil can be added if the salad appears dry before serving. The salad is well suited for Mediterranean or casual meals.
Ingredients
For the Potato Salad:
- 3 pounds potato scrubbed, small yellow
- 1 tablespoon salt
- 1/2 cup onion about 1 small red onion, red, chopped, or shallots
- 3 green onion trimmed and thinly sliced (white part and green part
- 1/2 cup parsley Italian variety, chopped leaves
- 1/2 cup dill chopped
- 1/2 cup kalamata olives pitted and halved
For the Vinaigrette:
- 1/4 cup red wine vinegar
- 2 teaspoon Dijon mustard
- 1 1/2 teaspoons oregano dried
- 2 garlic pressed or finely minced, cloves
- 1 1/2 teaspoon salt 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 an active simmer. Simmer the potatoes until they are fork tender when poked, about 15-20 minutes (the time will depend on their size). If the potatoes vary in size, remove in batches, starting with the smallest, until they are all cooked through.
- Make the vinaigrette: In a small bowl, whisk together the vinegar, mustard, oregano, garlic, salt, and pepper. Slowly drizzle in the olive oil, while still whisking, until all ingredients are well combined.
- Cool: Gently drain the cooked potatoes and set aside until just cool enough to handle.
- Peel and slice: Using a paring knife or metal spoon, peel the potatoes by scraping off the skin (or leave the skin on if you prefer). Cut the potatoes into 1-inch cubes, and place them in a large bowl.
- Combine: Add the red and green onions, parsley, dill, and olives. Whisk the vinaigrette one more time, then pour it over the potatoes. Gently toss to combine. Adjust the seasoning if necessary.
- Serve: Serve while still slightly warm or at room temperature.
Notes
- Store leftovers covered in the refrigerator for up to 3 days.
- Remove from the refrigerator at least 30 minutes before serving to allow flavors to bloom.
- If the salad seems dry after chilling, gently stir in a little more olive oil.
- Boil potatoes just until fork tender to maintain their shape when cubed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people, as a side
Amount Per Serving
Calories 2751 kcal
% Daily Value*
| Calories | 275.1kcal | 14% |
| Carbohydrates | 32.4g | 11% |
| Protein | 4.1g | 8% |
| Fat | 15.1g | 23% |
| Saturated Fat | 2.1g | 11% |
| Polyunsaturated Fat | 1.6g | 9% |
| Monounsaturated Fat | 10.9g | 55% |
| Sodium | 1469.8mg | 61% |
| Potassium | 802.9mg | 17% |
| Fiber | 4.7g | 19% |
| Sugar | 2g | 4% |
| Vitamin A | 631.9IU | 13% |
| Vitamin C | 42.9mg | 48% |
| Calcium | 51.4mg | 5% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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