Greek Potato Salad

A healthy, light and easy Greek Potato Salad recipe made without mayonnaise. Loaded with so many tasty ingredients you'd expect in the Mediterranean: buttery potatoes, crispy cucumber, briny capers, and oil cured olives all tossed in an herbaceous olive oil vinaigrette!

📝 Ingredients

• 2 1/2 pounds Yukon Gold potatoes (scrubbed, or red skinned potatoes)
• 1 large english cucumber (quartered lengthwise and cut into 1/2-inch cubes)
• 1 pint cherry tomatoes (halved, or grape tomatoes)
• 1 large shallot (very thinly sliced)
• 24 black oil-cured olives (pitted and halved)
• 1/3 cup chopped fresh parsley (plus more for garnish)
• 2 tablespoons capers (rinsed and drained)
• 3 tablespoons white wine vinegar
• 5 tablespoons extra-virgin olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 hard-boiled eggs (peeled, quartered)

👨‍🍳 Instructions

1. 1Add potatoes to a large pot and add a small handful of salt and enough cold water to cover by an inch or two. Place over medium-high heat and bring to boil. Reduce heat and simmer until tender, 30 minutes or longer if your potatoes are large (A sharp knife should meet little resistance when piercing a potato.). Drain potatoes and let stand until cool enough to handle.
2. 2Cut potatoes into rough, 1-inch cubes and place in a serving bowl. (see recipe note) In a small bowl, whisk together vinegar, olive oil, oregano, salt and pepper until emulsified.; drizzle over potatoes and fold gently to coat.
3. 3To potatoes add cucumber, tomatoes, shallot, olives, parsley, and capers. Gently fold ingredients together.
4. 4Arrange boiled egg quarters over salad. Season to taste with salt and freshly ground black pepper. Garnish with more parsley if desired and serve.