Description
This Greek Potato Salad is a vibrant, no-mayo dish featuring tender yellow potatoes tossed with fresh herbs, Kalamata olives, and a zesty red wine vinaigrette. Perfect as a healthy side or light meal, it blends Mediterranean flavors with simple, wholesome ingredients for a refreshing and satisfying salad.
Ingredients
Potatoes
- 3 pounds small yellow potatoes, scrubbed
- 1 tablespoon salt (for boiling water)
Vegetables & Herbs
- 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. Add the unpeeled potatoes and one tablespoon of salt. Reduce the heat to maintain an active simmer and cook until the potatoes are fork tender, approximately 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 extra virgin olive oil while whisking to emulsify the dressing.
- Cool the potatoes: Drain the cooked potatoes gently and let them cool until they are just warm enough to handle comfortably.
- Peel and cut potatoes: Peel the potatoes by scraping off the skin using a paring knife or spoon, or leave skin on if preferred. Cut into 1-inch cubes and transfer to a large mixing bowl.
- Combine ingredients: Add chopped red onions, sliced green onions, parsley, dill, and Kalamata olives to the potatoes. Whisk the vinaigrette again and pour over the salad. Gently toss to combine all ingredients evenly. Taste and adjust seasoning if needed.
- Serve: Serve the salad slightly warm or at room temperature as a flavorful side dish or light meal.
Notes
- For a more rustic texture, you can leave the potato skins on.
- This salad is best served fresh but can be refrigerated and enjoyed within 2 days.
- If you prefer a tangier salad, increase the red wine vinegar by one tablespoon.
- Kalamata olives add a distinctive briny flavor, but feel free to substitute with black olives if preferred.
- Adjust the garlic and herbs to taste for personalization.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
