Description
This Greek Potato Salad is a vibrant, mayo-free dish featuring tender yellow potatoes tossed in a flavorful vinaigrette with fresh herbs, Kalamata olives, and a hint of Dijon mustard. Perfect for a light side dish or a Mediterranean-inspired meal, it is easy to prepare and delicious served warm or at room temperature.
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 and green parts)
- 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 and add the unpeeled potatoes along with one tablespoon of salt. Reduce the heat and maintain an active simmer. Cook the potatoes until fork-tender, about 15-20 minutes, removing smaller potatoes earlier if sizes vary.
- Make the vinaigrette: In a small bowl, whisk together red wine vinegar, Dijon mustard, dried oregano, minced garlic, sea salt, and black pepper. Slowly drizzle in the olive oil while continuously whisking until fully combined and emulsified.
- Cool the potatoes: Drain the cooked potatoes gently and allow them to cool until just warm and easy to handle.
- Peel and cut potatoes: Using a paring knife or the edge of a spoon, peel the skins off the potatoes if desired. Cut the potatoes into 1-inch cubes and place them in a large mixing bowl.
- Combine ingredients: Add the chopped red onions, sliced green onions, parsley, dill, and halved Kalamata olives to the potatoes. Whisk the vinaigrette once more, pour it over the salad ingredients, and gently toss everything to combine well. Taste and adjust seasoning if needed.
- Serve: Enjoy the Greek Potato Salad warm or at room temperature for best flavor.
Notes
- Leaving the potato skins on adds texture and nutrients if preferred.
- Use fresh herbs for the best flavor; dried herbs can be substituted in smaller quantities.
- The salad tastes great the next day after flavors meld, but best served within 24 hours.
- Adjust the amount of garlic and mustard to taste for your preferred flavor profile.
- This salad is naturally gluten-free and vegetarian.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Greek