Greek Potato Salad
Greek Potato salad that's perfect for summer with a light, flavorful vinaigrette dressing that's not heavy like mayo and taste 10x better!
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Servings: 5 serving
Ingredients
- 2 pound baby Yukon potatoes
- 3 ounce feta cheese, crumbled
- 1/2 medium red onion, finely diced
- 1/4 cup capers
Dressing
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 teaspoon dijon mustard
- 2 teaspoon dried oregano
- 2 tablespoon fresh dill, chopped
- 2 tablespoon fresh parsley, chopped
- 1.5 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
- First, add the baby potatoes to a pot uncut and fill with water. Bring the water to a boil then cover the pot for 15 minutes. Potatoes should be easily pierced with a butter knife.
- While the potatoes are boiling prep the other ingredients and mix the ingredients for the dressing.
- Now, when the potatoes are done, drain them and allow them to cool a little.
- Once cooled, slice the potatoes in half.
- Add them to a large salad bowl then add in the red onion, and capers. Pour the dressing over then toss everything together.
- Lastly, add finishing touches with salt and pepper to taste if needed.
- Note, when serving the salad you’ll need to give it a toss often because the heavy ingredients like to settle to the bottom.
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