Ah, Greek potato salad—it’s like sunshine in a bowl. Imagine the creamy dressing hugging each potato like a warm embrace, with bursts of tangy olives and crisp cucumbers dancing around. This dish is my go-to for summer picnics, though sometimes I find myself making it in the dead of winter, just to bring a little bit of that Mediterranean warmth into my kitchen.
Steps
- Boil the Potatoes: Start by bringing a large pot of water to a boil. Add the scrubbed yellow potatoes and a tablespoon of salt, then reduce the heat to a simmer. Cook the potatoes until they are fork-tender, which should take about 15-20 minutes, adjusting for size.
- Prepare the Vinaigrette: While the potatoes are cooking, whisk together red wine vinegar, Dijon mustard, dried oregano, minced garlic, sea salt, and black pepper in a small bowl. Gradually add olive oil, continuing to whisk until the mixture is well-emulsified.
- Cool and Peel the Potatoes: Once the potatoes are done, drain them and let them cool until they can be handled comfortably. Peel the potatoes using a paring knife or metal spoon, or leave the skins on if preferred, then cut them into bite-sized pieces.
- Assemble the Salad: In a large serving bowl, combine the potato pieces with chopped red onions, green onions, parsley, dill, and halved Kalamata olives. Pour the prepared vinaigrette over the potato mixture and gently toss everything together.
- Serve: Taste the salad and adjust the seasoning if needed. Serve the potato salad warm or at room temperature. If storing, keep it covered in the refrigerator for up to three days and bring it to room temperature before serving again.
Ingredients
- 3 pounds small yellow potatoes, scrubbed
- 1 tablespoon salt
- 1/2 cup chopped red onions or shallots (about 1 small red onion)
- 3 green onions, trimmed and thinly sliced (including white and green parts)
- 1/2 cup chopped Italian parsley leaves
- 1/2 cup chopped dill
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup red wine vinegar
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons dried oregano
- 2 garlic cloves, pressed or finely minced
- 1 1/2 teaspoons sea salt
- 1/4 teaspoon black pepper
- 1/2 cup extra virgin olive oil
FAQ
- Can I use a different type of potato for this Greek potato salad?
- Yes, you can use small red or fingerling potatoes as an alternative. It’s essential to use waxy potatoes as they maintain their shape better when cooked. Avoid starchy potatoes like russets, as they tend to fall apart.
- Is it possible to make this potato salad ahead of time?
- Absolutely! You can prepare this salad up to three days in advance. Store it in the refrigerator, and make sure to bring it to room temperature before serving. If it appears dry, drizzle a bit more olive oil and gently mix it before serving.
- What can I pair with Greek potato salad for a complete meal?
- This potato salad pairs perfectly with a variety of grilled meats such as chicken, steak, ribs, or lamb. It also complements grilled fish like salmon or swordfish. For a vegetarian option, serve it alongside dishes like coleslaw, baked beans, or pasta salad.
- Can I substitute the red wine vinegar with another ingredient?
- Yes, fresh lemon juice can be used as a substitute for red wine vinegar if you prefer a citrusy note in your salad. It will still provide the necessary acidity to enhance the flavors of the dish.
- What can I add to enhance the flavors of the potato salad?
- For a more intense flavor, consider adding a tablespoon of rinsed capers for a tangy twist. You can also incorporate fresh herbs like chives or cilantro, which complement the salad beautifully.
Tips
- Choose waxy potatoes like Yukon Golds or fingerling varieties, as they have a creamy texture, thin skin, and low starch content, which helps them retain their shape when boiled.
- Season the potatoes while they are still warm to ensure they absorb the vinaigrette fully, enhancing their flavor.
- To prevent the potatoes from browning if you cut them before boiling, submerge them in cold water until you’re ready to cook.
- If you want to add a bit of tang to your salad, consider including a tablespoon of rinsed capers to introduce a briny flavor.
Equipment
- Paring Knife – Useful for peeling potatoes if you prefer them peeled.
- Metal Spoon – Could be used as an alternative to peel potatoes.
- Large Pot – Necessary for boiling the potatoes.
- Medium Mixing Bowl – For preparing the vinaigrette.
- Whisk – For emulsifying the vinaigrette.
