Greek potato salad

Greek potato salad is a simple, light and refreshing salad which can be prepared within minutes and tastes great with almost everything. It can be served warm as well as chilled.

Course Salad, Side Dish

Cuisine Greek, Mediterranean

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Cook Time 20

Making time 5

Total Time 40

Servings

Calories 351kcal

Author Vandana Chauhan

Equipment

1 Cooking pot
1 large bowl
1 Large spoon for mixing salad
Knife and chopping board

Ingredients

1 kg potatoes around 8 medium-sized potatoes
1 medium-sized red onion thinly sliced
2-3 garlic cloves minced
½ cup finely chopped fresh parsley
½ cup finely chopped fresh dill
½ cup pitted and sliced black or kalamata olives
¼ cup chopped sundried tomatoes in olive oil, drained
Juice of a lemon around 3-4 tablespoons
2 teaspoons dijon mustard
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon ground black pepper
Salt to taste
⅓ cup extra virgin olive oil

Instructions

Wash the potatoes and boil. Allow the boiled potatoes to get slightly colder then peel the boiled potatoes and cut them into bite-size cubes.
In a large salad bowl, add olive oil, lemon juice, minced garlic, dijon mustard, dried thyme, dried oregano, salt, and ground black pepper. Mix.
Add potato cubes, sliced onion, olives, chopped sundried tomatoes, dill, and parsley.
Toss until everything gets combined. Check and adjust the seasoning.

Notes

Don't overcook the potatoes otherwise, the potatoes will turn very mushy and will spoil the salad.
Mix potatoes with oil and other seasonings while the potatoes are still warm so that they soak the flavors better.
Adding sundried tomatoes and olives are optional, this salad tastes great without them too.
Greek potato salad can be served both warm and chilled.
Non vegans may also add some crumbled feta to it.
You can also add some finely chopped green onions to this salad.
More recipe tips and tricks are shared in this post, please follow them to make this recipe.

Nutrition