One of my favorite side dishes is potato salad, especially in the warm weather months! Even though it’s autumn now, we’re still having some warm, sunny days, so I thought I’d make potato salad again before the cooler weather comes. But this is not your typical potato salad recipe! 🙂
If you like the flavors of Greek food, you’ll enjoy this Greek Potato Salad—it’s made with small red or yellow potatoes (or some of both) along with olives, red onion, chopped cucumber, capers, and fresh herbs. These delicious ingredients are all tossed together in a lemony dressing made with olive oil, fresh lemons, lemon zest, and a little mustard. And topping this potato salad off with some crumbled Feta cheese adds a wonderful creamy touch!
It makes a great side dish for dinner served with chicken but it’s also good with burgers or other foods that you’d serve potato salad with! It could also work well for a tailgate party…and football fans have a lot of those in the fall, right?
This recipe makes a big bowl of potato salad, so keep it in mind for potlucks and other gatherings—if you want to make a smaller batch, you can halve the recipe!
Greek Potato Salad
GREEK POTATO SALAD by NancyC
Makes about 10 one-cup servings
3 lbs. small red and/or yellow potatoes, unpeeled, and halved or quartered (or use larger potatoes, cut into smaller chunks)
1 cup finely-chopped red onion
1 cup finely chopped cucumber
1 cup pitted green or Kalamata olives, halved (or use some of both)
2/3 cup chopped fresh parsley
1/3 cup each chopped fresh dill and oregano (or use all dill or all oregano)
2 Tablespoons capers
For the dressing:
1/3 cup plus 1 Tablespoon extra virgin olive oil
1/3 cup plus 1 Tablespoon fresh lemon juice, from 2 to 3 lemons
1 Tablespoon lemon zest
1 Tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional, for garnish: 2 to 3 Tablespoons crumbled Feta cheese
In a large saucepan, add potatoes and enough salted water to cover them. Bring to a boil; then reduce heat and simmmer, covered, for 15 minutes or until potatoes are tender (don’t overcook). Drain well and let cool slightly.
Transfer potatoes to an extra large serving bowl and add in the red onion, cucumber, olives, herbs, and capers.
For the dressing: In a jar with lid, add oil, lemon juice and zest, mustard, salt, and pepper. Cover jar and shake ingredients well. Pour dressing over potato salad ingredients; toss. Let salad sit for 15 minutes before serving to let the potatoes soak in some of the dressing. Right before serving, garnish with Feta cheese if desired.
NOTE: You can make this ahead and refrigerate several hours before serving (garnish with the cheese right before serving).
Recipe from NancyC | nancy-c.com
Hope you’re enjoying the seasonal transition from summer to fall! I always hate to see summer end, but fall is such a beautiful, colorful season! It’s as if the vibrant trees and other foliage appear to be celebrating this new season with a burst of color, and it reminds me of Psalm 96:12 (NIV): Let the fields be jubilant, and everything in them; let all the trees of the forest sing for joy. Hope the days of this season are filled with lots of things for you to enjoy and celebrate! 🙂
