You say Potato, we say Patata! Our Greek Potato Salad is so simple and so delicious! It’s a great make ahead side dish that tastes better as the flavors of the lemon and garlic intensify over some time spent marinating in the refrigerator. Serve it with our Keftedes – Greek Meatballs
From Steph: As Summer approaches, we’re looking for some quick and healthy side dishes to have at the ready. What we love so much about this Greek Potato Salad is how simple it is to make. It’s a healthier option than the traditional picnic potato salad because the dressing is based in extra virgin olive oil instead of mayonnaise. It’s the perfect potato salad for a summer family gathering or to just have in the fridge as a side dish. Made ahead, you can store it in the refrigerator for up to a week but it’s so satisfying, I promise you, it won’t last that long!
Kali Orexi! (Good Appetite!)
HOW TO MAKE GREEK POTATO SALAD
- Wash and scrub the potatoes. Cut into evenly sized 1 – 1/2 inch pieces.
- Add the potatoes to a pot and fill with water. Boil the potatoes for 10-15 minutes. Pierce the potatoes with a fork to ensure they are cooked.
- Remove the pot of cooked potatoes from the stove top and drain. Place potatoes in a serving bowl and set aside.
- Cut up scallions and chop parsley. Set aside.
- Prepare the dressing by adding the extra virgin olive oil, lemon juice, garlic, salt and pepper into a small mason jar. Shake well to incorporate all ingredients.
- Pour prepared dressing over cooked potatoes and toss gently. Add the scallions and fresh parsley and toss gently again.
- Place in refrigerator to cool and allow the flavors to marinate before serving. Add additional salt and pepper to taste.
CAN YOU USE RED POTATOES OR RUSSET?
Red potatoes work great as well for this potato salad! They stay firm which is perfect in making sure the potato salad is not mushy. Russet potatoes are not ideal, since they lose shape really quickly when cooked. The reason we really like yukon gold potatoes, is because they have a naturally buttery flavor and stay firm the same way red potatoes do.
HOW DO I GET MY POTATOES AL DENTE?
To ensure the potatoes come out al dente, make sure you check them after 10 minutes, every minute by piercing them with a knife. Look for a little resistance in the potato. If it falls apart when you pierce it or goes straight through, it’s over cooked. Also, make sure to drain the potatoes and put them in a serving dish vs. back in the pot, as soon as right you see that they are ready.
Greek Potato Salad Recipe
Greek Potato Salad
Ingredients
- 2 lbs Yukon Gold potatoes
- 4 scallions, thinly sliced
- 1/4 cup fresh flat leaf parsley, chopped
dressing
- 1/2 cup extra virgin olive oil
- 2 tbsp + 2 tsp fresh lemon juice
- 2 2 small garlic cloves, finely chopped
- 1/4 tsp sea salt
- 1/8 tsp fresh ground black pepper
Instructions
- Wash and scrub the potatoes. Cut into evenly sized 1 - 1/2 inch pieces.
- Add the potatoes to a pot and fill with water. Boil the potatoes for 10-15 minutes. Pierce the potatoes with a fork to ensure they are cooked.
- Remove the pot of cooked potatoes from the stove top and drain. Place potatoes in a serving bowl and set aside.
- Cut up scallions and chop parsley. Set aside.
- Prepare the dressing by adding the extra virgin olive oil, lemon juice, garlic, salt and pepper into a small mason jar. Shake well to incorporate all ingredients.
- Pour prepared dressing over cooked potatoes and toss gently. Add the scallions and fresh parsley and toss gently again.
- Place in refrigerator to cool and allow the flavors to marinate before serving. Add additional salt and pepper to taste.
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