Mia Kouppa
https://miakouppa.comGreek Potato salad with herbs
A Greek potato salad made with fresh herbs and a light lemon vinaigrette.
Servings: 4 people
Calories: 333kcal
Equipment
- 1 Colander
- 1 cutting board
Ingredients
- 5-6 medium size potatoes about 2 lbs
- 2 tsp salt divided
- 3 green onions chopped white and green part
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 tsp pepper
For the dressing
- ¼ cup olive oil
- 2 tbsp fresh lemon juice or juice of half a lemon
- 1 tbsp white wine vinegar
- 1 tsp mustard Dijon or regular yellow mustard
- 1 tsp dry oregano
- ½ tsp grated lemon zest
Instructions
- Peel and cube your potatoes into 1 inch pieces. Place in a large pot and add enough water to cover the potatoes by about 3 inches. Add 1 teaspoon of salt to the water and bring to a boil over high heat.. Lower the heat and cook, uncovered over medium heat for approximately 8-10 minutes or until the potatoes are fork tender.5-6 medium size potatoes
- While your potatoes are cooking prepare your dressing by combining all ingredients into a covered jar and shake until well combined. Alternatively you can place all ingredients in a bowl and whisk until emulsified. Set aside.¼ cup olive oil, 2 tbsp fresh lemon juice, 1 tbsp white wine vinegar, 1 tsp mustard, 1 tsp dry oregano, ½ tsp grated lemon zest
- Drain the potatoes and immediately place them back into your hot pot. Turn the heat on to the lowest setting possible and allow the heat to dry out your potatoes. This can take anywhere from 3 - 5 minutes. Check your potatoes frequently to make sure they don't burn and shake your pot gently during this time. Take care not to burn your potatoes.
- Transfer your potatoes into a large bowl and immediately add the green onion, the fresh herbs and the remaining 1 teaspoon salt and pepper. Pour the dressing over the ingredients and toss gently.3 green onions, 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh dill, 1/4 tsp pepper
- Serve immediately/room temperature or cold.
- Enjoy!
Notes
We like to use Yukon Gold (or another yellow-fleshed potato) in this recipe, but any potato variety will work.
Nutrition
Calories: 333kcal | Carbohydrates: 48g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1198mg | Potassium: 1201mg | Fiber: 6g | Sugar: 3g | Vitamin A: 640IU | Vitamin C: 65mg | Calcium: 53mg | Iron: 3mg