Description
A vibrant and flavorful Greek potato salad perfect for summer gatherings, featuring tender potatoes, Kalamata olives, fresh herbs, and a zesty lemon dressing.
Ingredients
Scale
- 2 pounds waxy potatoes (Yukon Gold or red)
- 1/2 cup Kalamata olives, diced
- 1 small red onion, finely chopped
- A handful of fresh parsley, roughly chopped
- A handful of fresh dill, roughly chopped
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- Juice of 1 large lemon
- 1 teaspoon Dijon mustard (optional)
- Salt and pepper to taste
Instructions
- Prepare the potatoes by washing and cubing them, leaving the skins on.
- Boil the potatoes in salted water for 10-15 minutes until fork-tender.
- Chop the olives, onion, parsley, and dill while the potatoes cool.
- Make the dressing by whisking together olive oil, lemon juice, Dijon mustard, garlic, and seasoning.
- Combine the cooled potatoes, olives, onions, and herbs in a large bowl.
- Pour the dressing over the salad and gently toss to coat.
- Taste and adjust seasoning, if needed.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
- Serve the salad chilled or at room temperature and enjoy!
Notes
This salad can be made in larger batches and is even tastier after sitting in the fridge for a bit to meld the flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Greek potato salad, summer salad, picnic recipe, vegetarian side dish