Description
My light and lovely Greek Potato Salad recipe is the perfect side dish for all your spring and summer favorites. This vinegary, carb-y, mayo-free masterpiece is simply made with just 10 ingredients and is bursting with fresh herbs and the briny flavor of feta and olives.
Ingredients
-
2 pounds baby yellow potatoes
-
1 Tablespoon + 1 teaspoon kosher salt, divided
-
½ Cup red onion, diced
-
3 green onions, thinly sliced
-
½ Cup fresh dill
-
½ Cup Italian parsley, chopped
-
⅔ Cup kalamata olives
-
½ Cup Feta cheese
For the dressing:
-
⅓ Cup red wine vinegar
-
2 cloves garlic, minced
-
2 teaspoons ground mustard
-
1 ½ teaspoon dried oregano
-
½ teaspoon black pepper
-
½ Cup olive oil
Instructions
- Cut potatoes into bite sized pieces.
- Add the potatoes to a large pot with cool water and 1 tablespoon of salt. Bring to boil and cook for about 10 minutes until the potatoes are just fork tender.
- Drain the potatoes and set them aside to cool for about 10 minutes.
- While the potatoes are cooling, make the dressing. Combine the red wine vinegar, garlic, dry mustard, fried oregano, black pepper, olive oil and remaining salt in a small bowl or jar. Mix well.
- Place the potatoes in a large bowl. Add the red and green onions, dill, parsley, olives, feta cheese and dressing to the potatoes. Stir well to combine.
- Pour the dressing over the potato mixture and stir to coat.
- Serve warm.
Nutrition
- Serving Size: 1/6 Dish
- Calories: 360 Calories
- Fat: 24.8g
- Carbohydrates: 29.5g
- Fiber: 4.6g
- Protein: 5g
Keywords: greek potato salad, greek potato salad recipe