Greek Potato Salad (Easy & Light!)

Greek potato salad doesn't have mayo in it, but you won't miss it! Lemony and packed with herbs and 'pickled' onions, it's easy and delicious, and ready in about 20 minutes. This is the perfect choice for a summer BBQ or family dinner, especially when you really don't want to turn on the oven.

📝 Ingredients

• 1 pound potatoes
• 1/3 medium red onion (sliced really thinly (or increase to around 1/2 an onion, or to taste))
• 1 cup fresh herbs (washed and chopped (roughly 1/2 cup parsley, 1/4 cup dill, 2 tablespoons oregano))
• 2 tablespoons lemon juice ((roughly 1 small lemon))
• 2 tablespoons capers (or to taste (in brine or vinegar))
• 1/4 cup extra virgin olive oil ((good quality if possible))
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

👨‍🍳 Instructions

1. 1Chop the potatoes into small pieces.: Start by chopping the potatoes into small pieces about 1 to 2 inches big. I usually cut a small potato into 8.
2. 2Boil the potatoes for 8 to 10 minutes until tender.: Bring a medium sized saucepan of salted water to the boil. Then add the potatoes and simmer for 8 to 10 minutes or until 'just' tender but not falling apart (check with a sharp knife).
3. 3Stir all other ingredients together.: Meanwhile, stir all of the other ingredients together in a jug or small bowl.
4. 4Drain potatoes, then empty them into a bowl.: Once the potatoes are tender, drain them into a colander and let steam for a couple of minutes to let some of the water evaporate. Then empty the potatoes into a large bowl.
5. 5Add the rest of the ingredients and toss well.: Empty the onion herb vinaigrette mixture on top of the potatoes. Toss really well with salad servers. Serve hot, warm or cold - your choice!