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Greek Potato Salad

Greek Potato Salad
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Greek Potato Salad is a fresh and vibrant dish combining tender waxy potatoes, Kalamata olives, fresh dill and parsley, red onion, and a tangy lemon-olive oil dressing. This versatile Mediterranean-inspired salad is perfect as a healthy side for grilled meats or seafood, ideal for picnics, and delivers authentic flavors in every bite.

Ingredients

Scale

Potatoes

  • 1.5 lbs waxy potatoes (Yukon Gold or red potatoes), washed and cut into bite-sized chunks

Vegetables & Herbs

  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/2 medium red onion, thinly sliced

Dressing

  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • Sea salt, to taste
  • Black pepper, to taste

Optional Ingredients

  • 1 tablespoon capers, drained (optional but recommended)
  • Crumbled feta cheese (optional)
  • Toasted pine nuts or sliced cucumbers (optional for crunch)
  • Crushed red pepper flakes or diced fresh chili (optional for spice)

Instructions

  1. Cook the Potatoes: Start by washing and cutting your potatoes into bite-sized chunks. Boil them in salted water for about 10-15 minutes until tender but still firm, then drain and let cool slightly.
  2. Prepare the Dressing: While the potatoes cook, whisk together extra virgin olive oil, fresh lemon juice, minced garlic, sea salt, and black pepper to create a tangy and rich dressing that anchors the salad’s flavors.
  3. Combine Ingredients: In a large bowl, gently toss the warm potatoes with sliced red onion, chopped fresh dill and parsley, Kalamata olives, and capers if using.
  4. Add the Dressing: Pour the prepared dressing over the warm potato mixture, tossing carefully to coat every bite without mashing the potatoes.
  5. Chill and Serve: Let the salad rest in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully before serving. Garnish with extra fresh herbs, crumbled feta, or whole Kalamata olives if desired.

Notes

  • Choose waxy potatoes like Yukon Gold or red potatoes for best texture that holds shape.
  • Mix dressing with warm potatoes to help flavors absorb deeply.
  • Always use fresh dill and parsley for authentic taste.
  • Avoid overcooking potatoes to prevent mushiness—tender but firm is ideal.
  • Adjust lemon juice and salt to balance tanginess to your preference.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezing is not recommended as potatoes become watery and mushy after thawing.
  • Serve chilled or at room temperature; no reheating necessary.

Nutrition

Keywords: Greek potato salad, Mediterranean salad, lemon potato salad, healthy side dish, picnic salad, gluten free potato salad

Find it online: https://tastebudtrek.com/greek-potato-salad/