Description
A refreshing Greek-inspired potato salad made with tender baby potatoes, feta, capers, and fresh herbs, dressed with olive oil and lemon juice.
Ingredients
- For the Salad:
- 750–800g baby potatoes (roughly 1 ¾ lb)
- Salt (for boiling potatoes)
- 2 tbsp extra virgin olive oil
- 1 ½ tbsp fresh lemon juice
- 100g feta (3 ½ oz)
- ½ red onion (finely chopped)
- 4 tbsp capers in brine (drained)
- 2 tbsp finely chopped fresh dill
- 2 tbsp finely chopped flat-leaf parsley
- Black pepper (to taste)
Instructions
- Boil the Potatoes: Place the baby potatoes in a pan of cold water with a generous amount of salt. Bring to a boil and cook until tender, about 20 minutes. Drain and set aside to cool.
- Prepare the Salad: In the bottom of a large bowl, whisk together the extra virgin olive oil and fresh lemon juice. Halve the cooled potatoes and add them to the bowl. Crumble in the feta cheese.
- Add the Veggies & Herbs: Peel and finely chop the red onion and add it to the bowl along with the drained capers, chopped dill, chopped parsley, and black pepper.
- Toss and Season: Gently fold the ingredients together. Taste and adjust seasoning with more salt and pepper if needed.
- Let the Flavors Blend: Set the salad aside for at least 20 minutes to allow the flavors to meld together.
- Serve: Serve and enjoy your delicious Greek Potato Salad (Patatosalata)!
Notes
- This salad can be made a few hours in advance to allow the flavors to develop even more.
- For extra creaminess, you can add a spoonful of Greek yogurt to the dressing.
- Feel free to adjust the herbs and seasoning to your liking, adding more parsley or dill for extra freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 4g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg
