No Mayo Potato Salad (Greek Potato Salad)
🇬🇷 Greece
Ingredients
- 1 ½ pounds baby yellow potatoes, cut into 1-inch chunks
- 2 tablespoons fresh lemon juice, plus zest of 1 lemon
- 1 tablespoon red wine vinegar
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- 2 teaspoons dijon mustard
- ¼ cup extra virgin olive oil
- 2 scallions, thinly sliced
- 2 tablespoons chopped parsley
- 2 tablespoons chopped cilantro
- 1 tablespoon capers
- 1 tablespoon fresh dill or mint, finely minced
Steps
- Bring a large pot of water to a boil with the potatoes and 2 tablespoons kosher salt.
- Cook potatoes until fork tender, about 8-12 minutes.
- Drain potatoes without rinsing and transfer to a medium bowl.
- Toss warm potatoes with lemon zest, lemon juice, red wine vinegar, salt, pepper, oregano, dijon mustard, and olive oil.
- If serving warm, let potatoes sit a few minutes, then stir in scallions, parsley, cilantro, capers, and dill before serving.
- If serving cold, cover and refrigerate the dressed potatoes, adding the fresh herbs and capers just before serving.
- Taste and adjust seasoning as needed before serving.
Source: www.littlespicejar.com