Bright, vibrant, and full of flavor! This Mediterranean Potato Salad is the perfect blend of tangy olives, fresh herbs, and creamy potatoes. A refreshing side that’s ready to steal the show at any gathering!
Greek Potato Salad
Bright, vibrant, and full of flavor! This Mediterranean Potato Salad is the perfect blend of tangy olives, fresh herbs, and creamy potatoes. A refreshing side that’s ready to steal the show at any gathering!
Ingredients
- 2 lbs Gwillimdale Yellow potatoes
- 1 tbsp Salt
- 1/4 cup Gwillimdale Red Onion chopped
- 1/4 cup Kalamata olives chopped
- 1/4 cup Parsley chopped
- 1/4 cup Cilantro chopped
- 2-3 Green onions thinly sliced
Dressing
- 1/3 cup Lemon juice
- 1/4 cup Olive oil
- 2 tsp Dijon mustard
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Place the potatoes in large pot and cover with water. Add salt and bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender, about 15 to 20 minutes. Drain then set aside to cool.
- When the potatoes are cooled, cut them into bite sized chunks and transfer to a large salad bowl.
- To make the dressing, whisk together the lemon juice, olive oil, Dijon mustard, salt and pepper. Pour on top of the potatoes and toss to combine. Add the onions, olives, parsley, cilantro and green onions and gently toss to combine.
- Serve warm or store in the fridge for a few hours before serving cold. If the potato salad seems dry, add a drizzle of olive oil before serving.