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.
Servings: 4
Ingredients
- 1 pound potatoes washed but unpeeled (small/new potatoes or any waxy potatoes such as Yukon Gold, red potatoes or fingerling potatoes)
- ⅓ medium red onion sliced really thinly (or increase to around ½ an onion, or to taste)
- 1 cup fresh herbs washed and chopped (roughly ½ cup parsley, ¼ cup dill, 2 tablespoons oregano)
- 2 tablespoons lemon juice (roughly 1 small lemon)
- 2 tablespoons capers or to taste (in brine or vinegar)
- ¼ cup extra virgin olive oil (good quality if possible)
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Start by chopping the potatoes into small pieces about 1 to 2 inches big. I usually cut a small potato into 8.1 pound potatoes
- 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).
- Meanwhile, stir all of the other ingredients together in a jug or small bowl.⅓ medium red onion, 1 cup fresh herbs, 2 tablespoons lemon juice, 2 tablespoons capers, ½ teaspoon salt, ¼ teaspoon pepper, ¼ cup extra virgin olive oil
- 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.
- Empty the onion herb vinaigrette mixture on top of the potatoes. Toss really well with salad servers. Serve hot, warm or cold - your choice!
Notes
Portion size: Note that this recipe will serve up to 4 people as a small to medium sized side dish. Depending on the size of the main, you may wish to add another small side such as bread, vegetables or salad. Alternatively, this will serve 2 to 3 as a larger side dish.
Substitutions/Additions: Feel free to swap red onion with thinly sliced pickles, salad onions (spring onions), chopped olives, chives or shallots. Crumbled feta, arugula (rocket), chopped olives, chopped cooked bacon or sausage, sundried tomatoes are all very tasty additions.
Feel free to substitute the fresh herbs I've suggested with other fresh herbs such as mint, coriander or thyme.
Storage and making ahead: Leftovers will keep well in an airtight container for up to a few days, however the herbs will wilt (they'll still taste good!). If making ahead, feel free to make the Greek potato salad up to a couple of days in advance, but stir through the fresh herbs just before serving. I don't recommend freezing this potato salad.
Nutrition
Calories: 219kcal | Carbohydrates: 22g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 417mg | Potassium: 585mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1273IU | Vitamin C: 46mg | Calcium: 39mg | Iron: 2mg
