Greek Potato Salad with Tangy Dressing is a refreshing and flavorful dish that combines tender potatoes with a zesty vinaigrette infused with Mediterranean herbs and spices. Unlike traditional creamy potato salads, this version is light, vibrant, and packed with bold flavors from olives, red onions, and fresh herbs. It’s perfect as a side dish for grilled meats, seafood, or even as a standalone meal.
Ingredients:
- 4 medium potatoes (Yukon Gold or red potatoes, boiled and cubed)
- ½ cup Kalamata olives, sliced
- ½ red onion, finely chopped
- ¼ cup fresh parsley, chopped
- ¼ cup fresh dill, chopped
- ½ cup cherry tomatoes, halved
- ¼ cup feta cheese, crumbled (optional)
- 2 tablespoons capers (optional)
Tangy Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- ½ teaspoon dried oregano
- 1 clove garlic, minced
- Salt and black pepper, to taste
Instructions:
- Prepare the Potatoes:
- Boil the potatoes until fork-tender, then drain and let them cool slightly.
- Cut them into bite-sized cubes and place them in a large mixing bowl.
- Make the Dressing:
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, oregano, garlic, salt, and black pepper.
- Adjust seasoning to taste.
- Combine Ingredients:
- Add olives, red onion, parsley, dill, cherry tomatoes, and capers to the bowl with potatoes.
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Finish with Feta (Optional):
- Sprinkle crumbled feta cheese on top for extra creaminess and flavor.
- Chill and Serve:
- Let the salad sit for at least 15 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
This Greek Potato Salad is a fantastic alternative to traditional potato salads, offering a fresh and tangy twist. Would you like tips on pairing it with other Mediterranean dishes? 😊