greek potato salad
This delicious Greek Potato Salad combines Kalamata olives, red bell pepper, red onions, Feta cheese, capers, fresh dill, green onions, and parsley tossed in a flavorful mustard vinaigrette with fresh garlic and marjoram. It is a flavor explosion for your taste buds.
prep time
15 Min
cook time
10 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- POTATO SALAD
- 2 pounds baby Dutch yellow potatoes
- 1 tablespoon salt
- 1 cup pitted Kalamata olives
- 1 small red bell pepper, finely diced
- 1/3 cup thinly sliced red onion
- 2/3 cup crumbled Feta cheese, divided
- 2 tablespoons capers, drained and rinsed
- 4 tablespoons chopped fresh dill
- 2 stalks green onions, thinly sliced
- 1 tablespoon chopped fresh parsley
- RED WINE VINAIGRETTE
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 teaspoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon marjoram
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
How To Make greek potato salad
-
Step 1Add the potatoes to a large pot of salted water. Bring the pot to a boil. Cook until fork-tender. Plunge the potatoes in ice water to stop the cooking process. Drain, dry, and slice them in half.
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Step 2Meanwhile, whisk the olive oil, red wine vinegar, Dijon mustard, garlic, marjoram, salt, and freshly ground black pepper.
-
Step 3Add the sliced potatoes, Kalamata olives, red bell pepper, sliced red onion, half the Feta cheese, capers, and 3 tablespoons chopped fresh dill to a serving bowl. Drizzle with the vinaigrette and toss to coat.
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Step 4Sprinkle with the remaining Feta cheese, remaining dill, green onions, and parsley. Refrigerate until ready to serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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