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!
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.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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