Gluten Free/ Greek Classics/ Sides/ Vegetarian

GREEK STYLE POTATO SALAD – 2 WAYS

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Ingredients

  • ​Serves 4:
  • 1 and ½ pounds potatoes, cubed
  • 4 scallions
  • Fresh parsley
  • Fresh dill
  • Optional: mint, rosemary
  • Kalamata olives, pitted and halved
  • 3-4 sundried tomatoes (packed in oil), chopped
  • Garnish: 2-3 tablespoons pine nuts
  • Optional: 2-4 tablespoons plain whole milk yogurt or sour cream
  • For the dressing:
  • ¼ - ½ cup extra virgin olive oil
  • 2-4 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste

Instructions

1

Place the potatoes in a pot of cold, salted water. Bring to a boil and cook until fork tender. About 10-15 minutes. Finely chop the scallions and herbs and set aside.

2

Combine the dressing ingredients in a bowl and whisk well to combine.

3

Place the pine nuts in a small pan and toast over medium heat until lightly golden. About 3 minutes.

4

Strain the potatoes and peel the skin.

5

While the potatoes are still warm, toss them in the dressing and mix to combine. Taste and add more salt if needed.

6

Mix in the herbs, olives, and sundried tomatoes.

7

Garnish with toasted pine nuts and serve.

8

9

Optional: To create a creamy potato salad, fold in the yogurt or sour cream and serve.

10

11

Enjoy!

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