Description
This Greek potato salad is made with tender yellow potatoes, fresh herbs, Kalamata olives, and a red wine vinegar olive oil vinaigrette. It’s mayo-free, bright, and best served slightly warm or at room temperature.
Ingredients
For the Potato Salad
- 3 pounds small yellow potatoes, scrubbed
- 1 tablespoon salt, for the cooking water
- 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
For the 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
- Bring a large pot of water to a boil. Add the unpeeled potatoes and 1 tablespoon of salt.
- Reduce the heat to maintain an active simmer. Cook until the potatoes are fork tender, about 15 to 20 minutes, depending on their size. If the potatoes vary in size, remove them in batches, starting with the smallest, until all are cooked through.
- While the potatoes cook, make the vinaigrette. In a small bowl, whisk together the red wine vinegar, Dijon mustard, oregano, garlic, sea salt, and black pepper. Slowly drizzle in the olive oil while whisking until well combined.
- Gently drain the cooked potatoes and set them aside until they are just cool enough to handle.
- Using a paring knife or metal spoon, scrape off the potato skins if desired. You can also leave the skins on.
- Cut the potatoes into 1-inch cubes and place them in a large bowl.
- Add the red onion or shallots, green onions, parsley, dill, and Kalamata olives.
- Whisk the vinaigrette once more, then pour it over the potatoes.
- Gently toss until everything is coated. Taste and adjust the seasoning if needed.
- Serve while still slightly warm or at room temperature.
Notes
- Cook the potatoes only until just fork tender so they hold their shape when sliced.
- If the potatoes are different sizes, remove the smaller ones first as they finish cooking.
- Toss gently after adding the vinaigrette to avoid breaking down the potatoes.
- Leftovers can be stored covered in the refrigerator for 2 to 3 days.
- Remove from the refrigerator for at least 30 minutes before eating.
- If the salad looks a little dry after chilling, drizzle with more olive oil, stir gently, and serve.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Lunch
- Method: Stovetop
- Cuisine: Greek