Description
This refreshing no-mayo Greek potato salad tosses tender baby potatoes with tangy Kalamata olives, fresh herbs, and zesty lemon dressing. Lighter than traditional potato salad but just as satisfying, it’s perfect for potlucks and picnics with Mediterranean flavors throughout.
Ingredients
2 lbs baby potatoes (Yukon Gold or red potatoes)
1 tsp salt for cooking water
1/2 cup Kalamata olives, pitted and halved
1/2 cup sun-dried tomatoes, chopped
1/4 cup red onion, finely diced
2 tbsp capers, drained
1/2 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
1/2 cup crumbled feta cheese (optional)
1/4 cup extra virgin olive oil
3 tbsp fresh lemon juice
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp Dijon mustard
Salt and black pepper to taste
Instructions
1. Add potatoes to large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to boil over high heat, reduce to rolling simmer, cook 15-20 minutes until fork-tender.
2. Drain potatoes in colander and rinse with cold water to stop cooking. Let cool about 10 minutes until warm but easy to handle.
3. Whisk together olive oil, lemon juice, minced garlic, oregano, Dijon mustard, salt, and pepper in small bowl. Taste and adjust seasoning.
4. Transfer slightly cooled potatoes to large serving bowl. Pour dressing over warm potatoes and toss gently to coat for better absorption.
5. Add halved olives, chopped sun-dried tomatoes, diced red onion, capers, parsley, and dill to bowl. Toss gently so potatoes don’t break apart.
6. Sprinkle feta on top right before serving if using. Serve warm, room temperature, or chilled. Let sit 30 minutes before serving for best flavor.
7. Give final taste and add more salt, pepper, or lemon juice if needed. Salad should be bright and flavorful with balanced salty, tangy, herbaceous notes.
Notes
Start potatoes in cold water for even cooking.
Don’t overcook or potatoes will fall apart when tossed.
Dress potatoes while warm for better flavor absorption.
Use high-quality extra virgin olive oil as main flavor component.
Let salad sit at room temperature 30 minutes before serving for best flavor.
Reserve some fresh herbs to sprinkle on top before serving.
Make up to 2 days ahead, store covered in fridge, bring to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish, Salad
- Method: Boiled
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 245
- Sugar: 3g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 8mg