Greek Potato Salad Recipe
User Reviews
3.8
250 reviews
Good
Greek Potato Salad Recipe
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Greek Potato Salad combines tender diced potatoes with minced spring and red onions, fresh parsley, dill or mint, capers, and a lemony vinaigrette made from olive oil, red wine vinegar, lemon juice, zest, and garlic. The salad delivers a fresh, tangy flavor with herbaceous notes and salty accents from the capers. It can be served chilled or at room temperature and is an ideal side dish accompanying Mediterranean or grilled meals.
Description
This Greek Potato Salad begins by boiling or baking potatoes until tender yet firm enough to hold shape when diced. After cooling and optionally peeling, the potatoes are cut into approximately 2 cm squares. The dressing is prepared by whisking extra virgin olive oil with red wine vinegar, fresh lemon juice, lemon zest, and freshly pressed or grated garlic.
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Ingredients
For The Potato Salad:
- 1 kilogram (2.2 pounds) potato
- 50 grams (4 medium) spring onions minced
- 70 grams (½ medium) red onion minced
- 3-4 tablespoons parsley finely chopped, fresh
- 2 tablespoons dill minced or 1 tablespoon mint, fresh
- 2 tablespoons capers baby
- salt
- black pepper
- kalamata olives to serve with
For The Vinaigrette:
- 6 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice fresh
- ¼ lemon zested
- 2 garlic 2 x times pressed or grated on the finer scale of a hand grater or a zester, cloves
Instructions
Prepare The Potatoes:
- Scrub the skins of the potatoes to remove all dirt. Do this using a dish sponge under running tap water. If you prefer you can peel the potatoes.
- Boil in a cooking pot with plenty of salted water until tender when you prick with a knife but without letting them reach the point where they fall apart. Another way to cook the potatoes is to bake them as mentioned in the text above.
- Cool the potatoes at room temperature and then refrigerate for 2-3 hours.
- Skin (optional) and dice the potatoes into about 2 cm (¾ to 1-inch) squares. Add to a salad bowl.
For The Vinaigrette:
- Mix all of the ingredients for the vinaigrette with a whisk and pour over the potatoes. Season with salt and pepper.
Finish Off:
- Add all of the remaining ingredients (capers, red onion, spring onion, dill, parsley) and stir well.
- Marinate (optional). Let the salad marinate in the fridge for 2-3 hours for the flavors to blend nicely together or you can serve as is.
- Serve with Kalamata olives on top and extra olive oil if you like.
Nutrition Information
Show Details
Serving
1big bowl
Calories
1586kcal
(79%)
Carbohydrates
191g
(64%)
Protein
23g
(46%)
Fat
85g
(131%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
9g
(53%)
Monounsaturated Fat
61g
(305%)
Sodium
526mg
(22%)
Potassium
4596mg
(98%)
Fiber
26g
(104%)
Sugar
13g
(26%)
Vitamin A
1617IU
(32%)
Vitamin C
243mg
(270%)
Calcium
212mg
(21%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 1salad bowl
Amount Per Serving
Calories 1586 kcal
% Daily Value*
| Serving | 1big bowl | |
| Calories | 1586kcal | 79% |
| Carbohydrates | 191g | 64% |
| Protein | 23g | 46% |
| Fat | 85g | 131% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 61g | 305% |
| Sodium | 526mg | 22% |
| Potassium | 4596mg | 98% |
| Fiber | 26g | 104% |
| Sugar | 13g | 26% |
| Vitamin A | 1617IU | 32% |
| Vitamin C | 243mg | 270% |
| Calcium | 212mg | 21% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.8
250 reviews
Good
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