Greek Potato Salad
Serves 6
10 mins prep
30 mins cook
40 mins total
This easy and delicious Greek potato salad brings a Greek spin to traditional potato salad we love. It's perfect for barbecues or picnics this summer.
Variation: Smashed Greek Potato Salad
Fill
a large pot with water and bring to a boil.
Wash and halve your potatoes and cook until fork-tender.
While your potatoes cook, prepare the dressing by adding the oil, lemon, herbs (apart from the rosemary) and spices to a small bowl and whisk till combined.
Once the potatoes are cooked, strain them and add them to a large mixing bowl. While hot, toss the potatoes with the dressing, green onions, feta, and rosemary.
Enjoy
immediately or as needed but I highly recommend letting the flavor marry by adding the dressing while the potatoes are still hot.
The finished salad lasts up to 7 days in the refrigerator in a tightly sealed container.
Variation: Smashed Greek Potato Salad (serves 4 to 6 as a side)
Preheat the oven to 425F and line a large baking sheet with parchment paper.
Make the dressing: whisk together the salt, pepper, pressed garlic cloves, garlic powder, onion powder, juice of half a lemon, olive oil and dried oregano. Set aside.
Fill a large pot with water, 2 tbsp baking soda and bring to a boil. Once boiling, add the potatoes and bring back to a boil for 7 minutes. Drain the water from the potatoes.
Toss the potatoes with the dressing and then place potatoes across the baking sheet. Using the bottom of a glass cup press down on potatoes to ‘smash’ each until ¼-½ inch thick. Bake for 25-30 minutes until crispy.
Add the crispy potatoes to a bowl with red wine vinegar, Greek yogurt, feta cheese and fresh dill. Toss everything together to combine and serve.
