Greek Potato Salad (Print version)
A bright mayo-free Greek Potato Salad with lemon, olive oil, herbs, capers, and olives.
# Ingredients:
For the potatoes
01 -
2 lb (900 g) Yukon Gold or red potatoes, cut into 1-inch pieces
02 -
1 tablespoon kosher salt for the cooking water
For the lemon herb dressing
03 -
1/3 cup (80 ml) extra-virgin olive oil
04 -
3 tablespoons fresh lemon juice
05 -
1 teaspoon finely grated lemon zest
06 -
1 tablespoon red wine vinegar
07 -
2 garlic cloves, finely grated or pressed
08 -
1 teaspoon dried Greek oregano
09 -
1/2 teaspoon fine sea salt, plus more to taste
10 -
1/4 teaspoon black pepper
For the salad
11 -
1/2 small red onion, thinly sliced
12 -
3 scallions, thinly sliced
13 -
1/3 cup chopped fresh parsley
14 -
1/4 cup chopped fresh dill
15 -
2 tablespoons capers, drained
16 -
1/2 cup Kalamata olives, pitted and halved
# Instructions:
01 -
Put the potatoes in a large pot and cover with cold water by 1 inch. Add kosher salt, bring to a boil, then reduce to a steady simmer and cook until a knife slides in with light resistance, 12-16 minutes.
02 -
While the potatoes cook, whisk olive oil, lemon juice, lemon zest, red wine vinegar, garlic, oregano, sea salt, and black pepper in a large bowl until glossy.
03 -
Drain the potatoes well and let them steam for 1 minute. Add them to the bowl with about three quarters of the dressing and fold gently until coated.
04 -
Fold in the red onion, scallions, parsley, dill, capers, and Kalamata olives. Use a wide spoon so the potatoes stay mostly intact.
05 -
Let the salad rest for at least 30 minutes at room temperature, or chill for up to 1 day. Before serving, toss with the remaining dressing and adjust with more salt, lemon juice, or olive oil.
# Good to know:
01 -
Best after at least 30 minutes of resting time.
02 -
Serve room temperature or chilled.
03 -
Optional add-in: 1/2 cup crumbled feta.