Empty My Fridge
Greek Potato Salad
Ingredients
- Potato3 lb
- Salt1 ½ tbsp
- Red onion · chopped½ cups
- Scallion3
- Parsley · chopped½ cups
- Dill · chopped½ cups
- Kalamata olive½ cups
- Red wine vinegar¼ cups
- Dijon mustard2 tsp
- Oregano · dried1 ½ tsp
- Garlic2
- Black pepper¼ tsp
- Extra virgin olive oil½ cups
Instructions
- Bring a large pot of water to a boil. Add the unpeeled potatoes and 1 tablespoon salt. Lower the heat to a steady simmer and cook 15 to 20 minutes, until a fork pierces them easily. Remove smaller potatoes first if sizes vary.
- In a small bowl, whisk the red wine vinegar, Dijon mustard, dried oregano, garlic, 1 1/2 teaspoons sea salt and black pepper. Slowly whisk in the extra virgin olive oil until combined.
- Drain the potatoes and let them cool until you can handle them.
- Peel the potatoes with a paring knife or spoon (or leave the skins on), then cut into 1-inch cubes and put in a large bowl.
- Add the red onions, green onions, parsley, dill and Kalamata olives. Whisk the vinaigrette again, pour it over and toss gently. Adjust seasoning.
- Serve slightly warm or at room temperature.
Summarized from The Mediterranean Dish's video. Watch it for the details.
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.