Greek Potato Salad Recipe

A simple, fresh, and very healthy potato salad.

📝 Ingredients

• 1 kilogram (2.2 pounds) potatoes
• 50 grams (4 medium) spring onions (minced)
• 70 grams (1/2 medium) red onion (minced)
• 3-4 tablespoons fresh parsley (finely chopped)
• 2 tablespoons fresh dill (minced or 1 tablespoon mint)
• 2 tablespoons baby capers
• salt and ground pepper
• Kalamata olives (to serve with)
• 6 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh lemon juice
• 1/4 lemon zested
• 2 garlic cloves (2 x times pressed or grated on the finer scale of a hand grater or a zester)

👨‍🍳 Instructions

1. 1--- Prepare The Potatoes: ---
2. 2Scrub the skins of the potatoes to remove all dirt. Do this using a dish sponge under running tap water. If you prefer you can peel the potatoes.
3. 3Boil in a cooking pot with plenty of salted water until tender when you prick with a knife but without letting them reach the point where they fall apart. Another way to cook the potatoes is to bake them as mentioned in the text above.
4. 4Cool the potatoes at room temperature and then refrigerate for 2-3 hours.
5. 5Skin (optional) and dice the potatoes into about 2 cm (¾ to 1-inch) squares. Add to a salad bowl.
6. 6--- For The Vinaigrette: ---
7. 7Mix all of the ingredients for the vinaigrette with a whisk and pour over the potatoes. Season with salt and pepper.
8. 8--- Finish Off: ---
9. 9Add all of the remaining ingredients (capers, red onion, spring onion, dill, parsley) and stir well.
10. 10Marinate (optional). Let the salad marinate in the fridge for 2-3 hours for the flavors to blend nicely together or you can serve as is.
11. 11Serve with Kalamata olives on top and extra olive oil if you like.