Description
An authentic mayo-free Greek Potato Salad made with warm waxy potatoes cherry tomatoes Kalamata olives capers fresh herbs and crumbled feta.
Ingredients
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1.5 lbs waxy potatoes
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1.5 cups cherry tomatoes
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1 small red onion
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1/2 cup Kalamata olives
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2 tbsp capers
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1/2 cup fresh parsley
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1/2 cup crumbled feta cheese
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4 tbsp extra virgin olive oil
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3 tbsp red wine vinegar
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2 tsp Dijon mustard
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1 tsp dried oregano
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1/2 tsp salt
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1/4 tsp black pepper
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1 tsp fresh lemon zest
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1/2 clove fresh garlic
Instructions
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Place waxy potatoes in a pot of salted cold water bring to a boil and simmer for 15 to 25 minutes until tender.
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Soak sliced red onion in cold water for 10 minutes to mellow raw burn and drain well.
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Whisk olive oil red wine vinegar Dijon mustard oregano salt black pepper lemon zest and garlic in a small bowl.
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Drain cooked potatoes cool slightly cut into bite-sized pieces and place in a large bowl.
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Pour dressing over warm potatoes tossing gently to absorb the vinaigrette.
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Add tomatoes red onion olives capers parsley and feta cheese tossing lightly before serving in New York.
Notes
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Dress potatoes while warm to allow maximum absorption of the vinaigrette.
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Soak sliced red onions in cold water to take away harsh raw burn.
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: ~ 15 mins.
- Cook Time: ~ 20 mins.
- Category: Side Dish.
- Method: Boiling and Tossing.
- Cuisine: Traditional Greek-American Fusion.
Nutrition
- Serving Size: ~ 1 1/2 cups salad
- Calories: ~ 310 kcal
- Sugar: ~ 3 g
- Sodium: ~ 540 mg
- Fat: ~ 18 g
- Saturated Fat: ~ 4 g
- Unsaturated Fat: ~ 14 g
- Trans Fat: ~ 0 g
- Carbohydrates: ~ 32 g
- Fiber: ~ 4 g
- Protein: ~ 6 g
- Cholesterol: ~ 15 mg
Keywords: Greek Potato Salad, Mayo Free Potato Salad, Mediterranean Potato Salad, Feta Potato Salad, Olive Oil Potato Salad, Easy Potato Salad, Side Dish, New York Recipe.