Refreshing Olive Greek Potato (Printable version)
Vibrant mix of potatoes, olives, fresh vegetables, and zesty Mediterranean dressing for a cool side.
# What you'll need:
→ Potatoes
01 - 1.5 lbs waxy potatoes, such as Yukon Gold or red potatoes, scrubbed
→ Vegetables
02 - 1 small red onion, thinly sliced
03 - 1 medium cucumber, diced
04 - 1 cup cherry tomatoes, halved
05 - 1/2 red bell pepper, diced
→ Olives & Cheese
06 - 3/4 cup Kalamata olives, pitted and halved
07 - 1/2 cup feta cheese, crumbled
→ Fresh Herbs
08 - 1/4 cup fresh parsley, chopped
09 - 2 tablespoons fresh dill, chopped
→ Dressing
10 - 1/4 cup extra virgin olive oil
11 - 2 tablespoons red wine vinegar
12 - 1 teaspoon Dijon mustard
13 - 1 clove garlic, minced
14 - 1/2 teaspoon dried oregano
15 - Salt and black pepper to taste
# Directions:
01 - Place potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until just tender, about 15 to 20 minutes. Drain and let cool slightly.
02 - When cool enough to handle, cut potatoes into bite-sized chunks.
03 - In a large bowl, combine potatoes, red onion, cucumber, cherry tomatoes, red bell pepper, and Kalamata olives.
04 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until emulsified.
05 - Pour the dressing over the salad and toss gently to coat.
06 - Add parsley, dill, and crumbled feta cheese. Toss lightly to combine.
07 - Taste and adjust seasoning if necessary. Serve chilled or at room temperature.
# Expert Advice:
01 -
- No heavy mayonnaise weighing things down, just bright Mediterranean flavors dancing together
- Gets even better after an hour in the fridge, making it perfect for make-ahead moments
02 -
- Warm potatoes absorb dressing like a dream, so dont let them cool completely before dressing them
- The salad needs at least 30 minutes in the fridge for flavors to marry, though overnight is even better
03 -
- Cut your potatoes into uniformly sized chunks so everything cooks at the same rate
- Save some feta and herbs to scatter on top just before serving for that restaurant finish