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Greek Potato Salad with Herb-Infused Vinaigrette Recipe

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3.8 from 7 reviews

This Greek Potato Salad is a vibrant, mayo-free dish perfect for a healthy side. Featuring tender, small yellow potatoes tossed in a bold Greek-style vinaigrette with fresh herbs, Kalamata olives, and a tangy red wine vinegar dressing, this salad offers a delightful herbaceous flavor in just 30 minutes. It’s a refreshing take on traditional potato salad, ideal for gatherings or a flavorful everyday meal accompaniment.

  • Total Time: 30 minutes
  • Yield: 8 servings

Ingredients

For The Potato Salad:

  • 3 pounds small yellow potatoes, scrubbed
  • 1 tablespoon salt
  • 1/2 cup chopped red onions or shallots (about 1 small red onion)
  • 3 green onions, trimmed and thinly sliced (white part and green part)
  • 1/2 cup chopped Italian parsley leaves
  • 1/2 cup chopped dill
  • 1/2 cup Kalamata olives, pitted and halved

For The 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

Instructions

  1. Boil the potatoes: Bring a large pot of water to a boil. Add the unpeeled potatoes and one tablespoon of salt. Reduce the heat to maintain an active simmer and cook until the potatoes are fork tender, about 15-20 minutes, removing them in batches if sizes vary.
  2. Make the vinaigrette: In a small bowl, whisk together the red wine vinegar, Dijon mustard, dried oregano, garlic, sea salt, and black pepper. Slowly drizzle in the extra virgin olive oil while whisking continuously until fully combined.
  3. Cool the potatoes: Drain the cooked potatoes gently and let them cool until just warm enough to handle safely.
  4. Peel and slice the potatoes: Use a paring knife or metal spoon to scrape off the skins if preferred, then cut the potatoes into 1-inch cubes. Transfer the cubes into a large mixing bowl.
  5. Combine ingredients: Add the chopped red and green onions, Italian parsley, dill, and Kalamata olives to the bowl. Whisk the vinaigrette again briefly, then pour it over the potato mixture. Gently toss to combine, ensuring all potatoes are coated well. Taste and adjust seasoning if needed.
  6. Serve: Serve the salad while still slightly warm or at room temperature for the best flavor.

Notes

  • Use small yellow potatoes as they hold their shape well and absorb the dressing nicely.
  • Peeling the potatoes is optional; leaving the skin on adds texture and nutrients.
  • Adjust the amount of salt in the vinaigrette based on your taste preference.
  • This salad can be made ahead and served chilled or at room temperature, flavors improve after resting.
  • For extra freshness, add a squeeze of lemon juice before serving if desired.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Boiling
  • Cuisine: Greek

Find it online: https://dishiary.com/greek-potato-salad-with-herb-infused-vinaigrette-recipe/