How To Make Greek Lemon Potato Salad

10 June 2020 Bookmark • 0

This Greek Lemon Potato Salad bursts with sunny Mediterranean flavors. It’s a more fit alternative to classic potato salad ~ and no mayo means it’s best for outdoor picnics and barbecues, too.

Potato salad has a touch little bit of a reputation for being bland and uninteresting, and that’s for appropriate reason. however it doesn’t ought to be that way. This Greek lemon potato salad pulls from scrumptious Mediterranean traditions with sunny lemons, garlic, clean oregano, and coronary heart healthy olive oil. The end result is bold and brilliant.

How To Make Greek Lemon Potato Salad

I’ve were given plenty of out of the regular potato salads on the blog, like my Dill Pickle Potato Salad, it’s an established favorite and constantly a communique starter ~ any other extremely good one for barbecues. I also love my New Potato Salad with Eggs and Mustard, it’s were given the creaminess from the eggs and a nice chew from the mustard.

It’s one of the prettiest potato salads I’ve ever made. And my New Potato Salad with 30-second Aioli is an elegantly French version with a high priced homemade garlicky dressing. There’s no motive to ever make every other uninteresting potato salad again.

INGREDIENTS:

1 and 1/2 pounds baby new, or petite potatoes (I used Petite Gold)
8 scallions thinly sliced, white and green parts
2 Tbsp chopped fresh oregano don't use dried ~ substitute fresh dill, rosemary, thyme, or parsley
salt and fresh cracked black pepper to taste
dressing
1/4 cup + 2 Tbsp extra virgin olive oil
1/2 tsp prepared mustard
1 small clove of garlic finely minced
zest of 1/2 lemon
juice of 1/2 lemon
1/8 tsp salt
several good grindings of black pepper

INSTRUCTIONS:

Cook the potatoes in boiling water until they are just tender, and easily pierced with the tip of a sharp knife. Drain and cut into bite sized pieces, in quarters or in half, depending on the size of your potatoes.
While the potatoes are cooking make the dressing. Put all the ingredients in a small jar or measuring cup and blend with a stick blender until bright yellow and creamy (emulsified.) Be sure to taste it now to see if you need more salt, more lemon, or whatever.
While the potatoes are hot, dress them in several tablespoons of the dressing, gently tossing to make sure they all get coated. Let cool, then cover and refrigerate until cold.
When the potatoes are chilled, add the green onions and fresh oregano. Season with salt and fresh cracked black pepper to taste. Toss with more dressing and serve.