Greek/Mediterranean Potato Salad Recipe
Cook Time: 25 minutes
Prep Time: 15 minutes
Total Time: 40 minutes
Servings: 6
Description:
This Greek-inspired potato salad is a delightful departure from the traditional mayo-laden versions. Bursting with Mediterranean flavors, it’s a dish that beckons memories of sunny days and vibrant gatherings. Perfect for picnics, potlucks, or as a refreshing side dish any time of the year, it’s a celebration of fresh ingredients and zesty dressings. Let’s dive into the recipe that will transport you to the shores of the Aegean Sea!
Ingredients:
- 2 large boiling potatoes
- 2-3 tablespoons fresh lemon juice
- Pinch of cayenne pepper
- 1/3 cup extra virgin olive oil
- 1 onion
- 3-5 tomatoes
- 1/3 cup chopped parsley
- 4 tablespoons capers
- 1/2 cup olives
- Salt and pepper to taste
Instructions:
-
Prepare the Potatoes:
- Cut any large potatoes in half to expedite the cooking process.
- Place the potatoes in a large saucepan, ensuring they are completely covered with water, and add salt.
- Bring the water to a boil, then cover and simmer over medium-low heat until a knife easily pierces the center of the largest potato and it falls from the knife when lifted, approximately 25 minutes.
-
Make the Dressing:
- In a small bowl, whisk together 2 tablespoons of lemon juice with a pinch of salt, pepper, and cayenne pepper.
- Gradually add 3 tablespoons of olive oil while whisking until the dressing emulsifies.
-
Prepare the Salad:
- Drain the cooked potatoes in a colander, briefly rinse, and allow them to cool until they are comfortable to handle.
- Optionally, peel the potatoes and cut them into 1-inch cubes.
- Transfer the potatoes to a large bowl and add the sliced onions, 3 tablespoons of prepared dressing, and season with salt and pepper.
- Gently fold the ingredients together using a rubber spatula until well combined.
- Allow the potatoes to cool to room temperature.
-
Assemble the Salad:
- Dice the tomatoes for inclusion in the salad, or cut them into thick wedges for garnish.
- Whisk the remaining dressing and pour it over the cooled potatoes, gently folding to coat evenly.
- Add the chopped parsley, capers, half of the olives, and the diced tomatoes to the potatoes, folding them in lightly.
- Taste the salad and adjust the seasoning, adding more lemon juice or olive oil if desired.
-
Garnish and Serve:
- Garnish the salad with the remaining olives and, if using, the tomato wedges.
- Serve the Greek/Mediterranean Potato Salad at room temperature and enjoy the burst of flavors!
Nutritional Information (per serving):
- Calories: 197.5
- Fat: 6.9g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 8.4mg
- Carbohydrates: 32g
- Fiber: 3g
- Sugar: 1.8g
- Protein: 3g
Tips and Variations:
- For added freshness, consider adding diced cucumbers or bell peppers to the salad.
- Experiment with different varieties of olives to enhance the flavor profile.
- To make it a heartier meal, add grilled chicken or shrimp on top.
- For a creamier texture, mix in a dollop of Greek yogurt with the dressing.
- This salad tastes even better when allowed to marinate in the dressing for a few hours before serving, allowing the flavors to meld together.
With its vibrant colors and tantalizing flavors, this Greek/Mediterranean Potato Salad is sure to become a favorite among family and friends. Whether enjoyed as a side dish or a standalone meal, it embodies the essence of Mediterranean cuisine, inviting you to savor each delightful bite. Serve it up and watch as it disappears amidst the sounds of laughter and contentment! 🥗✨
