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Greek Potato Salad (No Mayo!)
nibbleboard.com/recipes/greek-potato-salad
Ingredients
Ingredients
- 1 tablespoon salt (for boiling water)
- 1/2 cup chopped red onion (about 1 small)
- 3 green onions, thinly sliced (white and green parts)
- 1/2 cup fresh Italian parsley leaves
- 1/2 cup fresh 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
Optional Add-Ins
- 2 tablespoons capers, rinsed (optional)
- 1/2 cup crumbled feta cheese (optional)
- 1 cup cherry tomatoes, halved (optional)
Instructions
- Place the unpeeled potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon of salt and bring to a boil over high heat.
- Reduce heat to maintain an active simmer. Cook until the potatoes are fork-tender but not falling apart, about 15 minutes for small potatoes or up to 20 minutes for larger ones.
- Whisk together the red wine vinegar, Dijon mustard, oregano, minced garlic, sea salt, and black pepper in a small bowl. Slowly drizzle in the olive oil while whisking until the vinaigrette is smooth and emulsified.
- Drain the potatoes gently and let them cool just until you can handle them, about 5 minutes. They should still be warm.
- Peel the potatoes by scraping off the skins with a paring knife or the edge of a metal spoon — the skins slip right off while warm. Cut into 1-inch cubes and place in a large mixing bowl.
- Add the chopped red onion, sliced green onions, parsley, dill, and Kalamata olives to the potatoes.
- Give the vinaigrette one final whisk, then pour it over the warm potatoes. Toss gently to combine — the warm potatoes will absorb the dressing beautifully. Taste and adjust salt and pepper as needed.
- Serve while still slightly warm or at room temperature. If adding optional feta, tomatoes, or capers, scatter them on top just before serving.
Nutrition per Serving
222Calories
4gProtein
7gCarbs
20gFat
Chef Tips
- Dress the potatoes while they're still warm — they absorb far more flavor than cold potatoes. This is the single biggest secret to a great potato salad.
- Use small waxy potatoes (Yukon Gold, baby yellows, or fingerlings) — they hold their shape and won't turn mushy. Avoid russets, which crumble apart.
- Soak the chopped red onion in ice water for 10 minutes before adding to mellow out the raw bite.
- Swap dill for fresh mint or add a squeeze of lemon juice for a brighter, more summery flavor.
- This salad keeps well in the fridge for 3 days and actually tastes better the next day as the flavors meld. Just let it come to room temperature before serving and add a splash of olive oil to refresh.
Storage
Store in an airtight container in the refrigerator for up to 4 days. The flavors actually improve after a few hours.