Greek Potato Salad Recipe
A simple, fresh, and very healthy potato salad.
Prep Time15 minutes mins
Cook Time45 minutes mins
Course: Appetizer, Salad
Cuisine: Greek
Keyword: detox, lunch, potatoes
Servings: 1 salad bowl
Calories: 1586kcal
For The Potato Salad:
- 1 kilogram (2.2 pounds) potatoes
- 50 grams (4 medium) spring onions minced
- 70 grams (½ medium) red onion minced
- 3-4 tablespoons fresh parsley finely chopped
- 2 tablespoons fresh dill minced or 1 tablespoon mint
- 2 tablespoons baby capers
- salt and ground pepper
- Kalamata olives to serve with
For The Vinaigrette:
- 6 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- ¼ lemon zested
- 2 garlic cloves 2 x times pressed or grated on the finer scale of a hand grater or a zester
Prepare The Potatoes:
Scrub the skins of the potatoes to remove all dirt. Do this using a dish sponge under running tap water. If you prefer you can peel the potatoes.
Boil in a cooking pot with plenty of salted water until tender when you prick with a knife but without letting them reach the point where they fall apart. Another way to cook the potatoes is to bake them as mentioned in the text above.
Cool the potatoes at room temperature and then refrigerate for 2-3 hours.
Skin (optional) and dice the potatoes into about 2 cm (¾ to 1-inch) squares. Add to a salad bowl.
Finish Off:
Add all of the remaining ingredients (capers, red onion, spring onion, dill, parsley) and stir well.
Marinate (optional). Let the salad marinate in the fridge for 2-3 hours for the flavors to blend nicely together or you can serve as is.
Serve with Kalamata olives on top and extra olive oil if you like.
Serving: 1big bowl | Calories: 1586kcal | Carbohydrates: 191g | Protein: 23g | Fat: 85g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 61g | Sodium: 526mg | Potassium: 4596mg | Fiber: 26g | Sugar: 13g | Vitamin A: 1617IU | Vitamin C: 243mg | Calcium: 212mg | Iron: 10mg