Fresh Greek Style Herb Potato SaladVeg
Enjoy a vibrant twist on a classic side dish with this refreshing Mediterranean potato salad. Featuring tender baby yellow potatoes tossed in a zesty, mayo-free Dijon vinaigrette, this salad is packed with crisp red onions, fresh dill, Italian parsley, and salty Kalamata olives. It is the perfect healthy, herbaceous, and crowd-pleasing dish for any barbecue, picnic, or gathering. The warm potatoes soak up the dressing beautifully, ensuring every bite is bold, savory, and incredibly flavourful.
Ingredients
3 small Potato
1 tbsp Salt
1 cup Red Onion
3 medium Green Onion (sliced)
Italian parsley: 0.5, cup
Dill: 0.5, cup
1 cup Kalamata Olive (sliced)
1 cup Red Wine Vinegar
1 tsp Dried Oregano
2 piece Green Garlic Cloves
1 tsp Sea Salt
1 tsp Black Pepper
1 cup Extra Virgin Olive Oil
Dijon mustard: 2, teaspoons
Instructions
1
Scrub the potatoes and cut them in half if they are large, then place them in a large pot.
2
Add the tablespoon of salt and enough water to cover the potatoes. Bring to a boil and cook for 10-15 minutes until tender.
3
While potatoes cook, prepare the dressing by whisking together the red wine vinegar, Dijon mustard, minced garlic, oregano, sea salt, black pepper, and olive oil in a large mixing bowl.
4
Drain the cooked potatoes. If preferred, peel them once cooled slightly, or leave the skins on for extra texture.
5
While the potatoes are still warm, add them to the bowl with the vinaigrette and toss to coat thoroughly.
6
Add the chopped red onion, green onions, fresh parsley, dill, and halved Kalamata olives to the bowl.
7
Toss everything together until well combined. Allow the salad to sit for a few minutes to let the flavors meld before serving.
