Greek Potato Salad with Herby Lemon jus de raisinaigrette

The smell of warm dill and oregano instantly transports you to a sun-drenched taverna, far away from mundane weeknight dinners. Forget those gloppy, mayonnaise-laden picnic disasters; we are diving headfirst into something bright, zesty, and utterly refreshing.

Prepare yourself for the revelation that is theGreek Potato Salad with Herby Lemon jus de raisinaigrette, a dish so perfect it manages to steal the spotlight even from grilled lamb skewers. It’s light, vibrant, and exactly what your summer needs.

• The unique jus de raisinaigrette dressing offers a punchy, zesty flavor profile that perfectly balances the earthiness of the potatoes and fresh herbs.
• Effortlessly prepare this salad in under an hour using common pantry staples and minimal cooking techniques, perfect for quick weeknight preparation or large gatherings.
• Visually stunning with vibrant green herbs, deep purple Kalamata olives, and creamy feta cheese, making it a spectacular centerpiece for any table.
• This versatile salad pairs beautifully with grilled chicken, slow-cooked beef, or roasted vegetables, making it a staple side dish for barbecue season gatherings.

Why This Isn’t Your Grandma’s Heavy Potato Salad

We all love Grandma, bless her heart, but her potato salad often came drowning in enough mayonnaise to waterproof a small dinghy. While nostalgic, those creamy concoctions tend to sit like a lead balloon in the stomach, especially during the relentless heat of summer. We’re rejecting the heavy binders and embracing the Mediterranean lifestyle, where brightness and acidity reign supreme. This salad is about liberation—liberation from dairy-heavy dressings and the subsequent food coma.

My journey to perfecting this Greek-style salad started with a near-disaster at a family barbecue. I was tasked with bringing the potato salad, and in a moment of panic, I realized I had accidentally grabbed yogurt instead of mayonnaise. Rather than surrender, I pivoted, adding copious amounts of lemon juice, fresh dill, and olive oil. The result was accidental brilliance. My cousin, who usually avoids potato salad like a tax audit, ate three servings and demanded the recipe. That day, the heavy potato salad was officially retired, and the philosophy of using a vibrant, acidic dressing was born. This recipe takes that concept even further, achieving peak zesty flavor.

This salad relies on the natural creaminess of the potatoes combined with a luxurious coating of the dressing, allowing the flavor of the fresh produce to shine through. The absence of heavy ingredients means this salad improves drastically as it sits, absorbing all those beautiful garlicky, lemony notes. It’s the ideal make-ahead dish, simplifying your life when hosting a party. You’ll find yourself craving this salad even when the weather turns cold, simply because it brings the sunshine directly to your plate.

The Magic of the Herby Lemon jus de raisinaigrette

The true heart of this dish is the dressing, which we affectionately call the jus de raisinaigrette. This isn’t just a basic lemon dressing; it is an emulsified powerhouse of flavor, designed to cling lovingly to every potato chunk and herb flake. We start with high-quality extra virgin olive oil, which provides a rich, fruity foundation. Then comes the acid: a generous squeeze of fresh lemon juice coupled with a touch of white grape juice concentrate or white balsamic vinegar. This combination provides the sharp tang needed to cut through the starchiness of the potatoes, but also a slight sweetness that balances the bitterness of the olives and the strength of the oregano.

The ‘herby’ part is non-negotiable. We blitz the oil and acid with copious amounts of fresh dill and flat-leaf parsley. Dill is mandatory here—it provides that iconic Greek freshness. A few cloves of fresh garlic, finely minced, provide a wonderful pungent warmth that permeates the entire salad. The trick to making a successful jus de raisinaigrette is to slowly whisk the oil into the lemon and vinegar mixture until it becomes slightly thick and opaque, ensuring it coats the potatoes rather than puddling at the bottom of the bowl. This method transforms a simple side dish into a culinary event, proving that sometimes, the simplest ingredients yield the most complex results.

Ingredients for Greek Potato Salad with Herby Lemon jus de raisinaigrette

Here’s what you’ll need to make this delicious dish:

• PotatoesUse waxy potatoes like Yukon Gold or red potatoes as they hold their shape well after boiling and possess a lovely, creamy texture.
• Red OnionFinely slice half a red onion to provide a sharp, crisp bite and a beautiful splash of color, softening its edge by soaking it slightly in water if desired.
• Kalamata OlivesChoose pitted olives packed in brine, rinsing them lightly to remove excess salt, offering a salty, briny depth to the salad.
• Feta CheeseOpt for authentic Greek feta, preferably packed in brine, crumbling it generously into the salad for rich, tangy pockets of flavor.
• Fresh Dill and ParsleyA large handful of both herbs is essential for the bright, vibrant flavor profile; chop them finely just before using for maximum aroma.
• Extra Virgin Olive OilUse a high-quality, fruity olive oil as it forms the base of the dressing and contributes significantly to the overall Mediterranean flavor.
• Fresh Lemon JuiceAlways use freshly squeezed lemon juice, which provides a superior acidic lift compared to bottled juice and is central to the dressing’s zest.
• White Balsamic or Grape Juice VinegarA splash of white balsamic vinegar or a reduced white grape juice vinegar adds complexity and depth to the jus de raisinaigrette without overwhelming the delicate herb flavors.
• GarlicTwo to three cloves, minced very finely, impart a crucial warmth and pungency that elevates the entire dressing.
• Dried OreganoA small amount of dried oregano, preferably Greek origin, gives that classic earthy, slightly pungent Greek profile to the dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Greek Potato Salad with Herby Lemon jus de raisinaigrette

Follow these simple steps to prepare this delicious dish:

1. Prepare and Cook the Potatoes

   Scrub two pounds of waxy potatoes thoroughly, and if they are large, cut them into uniform 1-inch pieces. Place the cut potatoes in a large pot, cover them with cold, salted water, and bring the water to a boil over high heat. Reduce the heat and simmer until the potatoes are fork-tender but still hold their shape, which typically takes 15 to 20 minutes. Drain the potatoes immediately and let them cool for about five minutes; slightly warm potatoes absorb the dressing better than cold ones.

2. Whip Up the Herby Lemon jus de raisinaigrette

   In a medium bowl, whisk together the fresh lemon juice, white balsamic or grape juice vinegar, finely minced garlic, dried oregano, salt, and freshly ground black pepper. While continuously whisking vigorously, slowly drizzle in the half-cup of extra virgin olive oil until the mixture emulsifies slightly and thickens. Taste the dressing and adjust the seasoning, adding more lemon if you prefer a sharper tang.

3. Combine Warm Potatoes with Dressing

   Transfer the warm, drained potatoes to a large mixing bowl. Pour about two-thirds of the prepared jus de raisinaigrette over the potatoes immediately. Gently toss the potatoes to coat them thoroughly. Allowing the warm potatoes to soak up the dressing ensures maximum flavor penetration, preventing a dry or unseasoned interior.

4. Add Fresh Ingredients

   To the bowl of dressed potatoes, add the finely sliced red onion, sliced Kalamata olives, and the chopped fresh dill and parsley. Gently fold all the ingredients together, taking care not to mash the tender potatoes. You want the herbs and olives evenly distributed throughout the salad for consistent flavor in every bite.

5. Chill and Finish

   Cover the potato salad and refrigerate it for at least 30 minutes, allowing the flavors to marry and the salad to cool down completely. Just before serving, take the salad out, add the remaining jus de raisinaigrette, and gently fold in the crumbled feta cheese. Reserve a small amount of feta and fresh dill for garnishing the top.

Transfer the finished Greek potato salad to a serving platter, garnish generously with the remaining feta and herbs, and serve slightly chilled for the perfect refreshing side dish.

Essential Tips for the Perfect Mediterranean Potato Salad

Achieving potato salad perfection is a noble pursuit, and a few key techniques can elevate your dish from good to magnificent. Firstly, do not overcook your potatoes. A mushy potato salad is a tragedy. They should be tender, easily pierced by a fork, but resilient enough to withstand gentle stirring. Overcooked potatoes will disintegrate when mixed with the dressing, turning your beautiful salad into a disappointing mash.

Secondly, seasoning is paramount, especially when dealing with bland starches. You must season the cooking water for the potatoes heavily, making it taste like the sea, and then ensure the dressing itself is punchy and highly seasoned. Since the potatoes will absorb salt from the dressing over time, they might need a final sprinkle of sea salt and pepper just before serving. Always taste, taste, taste—it’s the difference between an acceptable meal and a memorable one. If the salad tastes flat after chilling, it likely needs more lemon or salt.

Finally, temperature matters immensely. Dress the potatoes while they are warm to maximize absorption, but always chill the final product for at least an hour. The chilling time not only cools the salad but allows the garlic and lemon to truly permeate the potatoes, resulting in a far more integrated and complex flavor profile when served. If you are making this ahead of time, hold back the feta until the last minute to prevent it from dissolving into the dressing.

Selecting the Best Potatoes for Salad Success

The type of potato you select is crucial to the texture of yourGreek Potato Salad with Herby Lemon jus de raisinaigrette. You want a potato that is classified as ‘waxy.’ Waxy potatoes, such as new potatoes, fingerlings, red potatoes, or Yukon Golds, have a lower starch content and higher moisture, meaning they hold their shape exceptionally well after boiling.

Avoid high-starch, ‘floury’ potatoes like Russets or Idaho potatoes. These varieties are designed to flake apart when cooked, making them excellent for mashed potatoes but terrible for salads. If you accidentally use a floury variety, the pieces will quickly break down when stirred, leading to a pasty texture rather than distinct, firm potato chunks coated in the zesty dressing. If you can find small, new potatoes, use them whole or halve them, as their skins are thin and nutritious, adding a pleasant textural contrast to the salad.

Pairing Suggestions for Your Zesty Potato Salad

Because the Greek Potato Salad is so light and full of bright, acidic flavors, it serves as the ultimate counterpoint to richer, grilled, or heavily seasoned main courses. Its cleansing zest cuts through fat beautifully, making it perfect for barbecue season. Try serving large portions alongside slow-cooked lamb shoulder seasoned with rosemary and garlic, allowing the lemon to contrast with the richness of the meat.

For poultry, pair this salad with simple grilled lemon and herb chicken breasts or turkey cutlets. The flavors are complementary without being overwhelming. If you prefer a vegetarian spread, this potato salad is marvelous alongside grilled halloumi cheese skewers and roasted bell peppers. It also works as a fantastic addition to a mezze platter, placed next to hummus, tabbouleh, and warm pita bread. When entertaining, remember that this salad travels incredibly well since it contains no mayonnaise, making it your new best friend for potlucks and outdoor picnics.

Frequently Asked Questions

How far in advance can I prepare this potato salad?

You can prepare the boiled and dressed potato base, along with the jus de raisinaigrette, up to 24 hours in advance. Wait to add the fresh herbs and feta cheese until about two hours before serving to ensure the herbs remain bright green and the feta holds its shape.

What can I use instead of feta cheese if I have dietary restrictions?

For a non-dairy option, you can use a high-quality vegan feta substitute which mimics the salty, tangy flavor, or you can simply omit the cheese entirely and add some toasted pine nuts for crunch and richness instead.

Why did my dressing not emulsify properly?

Emulsification requires patience and cold ingredients. Ensure your lemon juice and olive oil are room temperature, and most importantly, pour the oil in a very slow, steady stream while whisking continuously and rapidly. If it still doesn’t come together, whisk in a teaspoon of Dijon mustard, which contains emulsifying compounds, to stabilize the dressing.

Can I add other vegetables to this Greek Potato Salad?

Absolutely. Cherry tomatoes, sliced in half, are a traditional and wonderful addition, bringing sweetness and moisture. You could also incorporate finely chopped cucumber or green bell peppers for added crunch and freshness.

The Myth of the Mayo-Drenched Mess

For years, I believed potato salad meant gloppy mayonnaise, weird sweetness, and a texture best described as “potluck pudding.” It was the dish you politely avoided at barbecues. Then, I traveled to the sun-drenched shores of the Mediterranean, where I discovered the Hellenic version—a revelation that involves olive oil, vibrant herbs, and zero mayo nightmares. This is not your grandma’s starchy side dish (unless your grandma is Greek and secretly a culinary genius). This recipe delivers bright, zesty flavor, anchored by the incredibly refreshingGreek Potato Salad with Herby Lemon jus de raisinaigrette. It’s light enough for a summer picnic but substantial enough to steal the show from whatever grilled main dish you planned.

The secret to this dazzling dish lies in two crucial components: selecting the right potato and mastering the vibrant dressing. Forget those flaky russets; we need waxy potatoes that hold their shape like tiny culinary strongmen. As for the dressing, it is an absolute symphony of acid and freshness, guaranteed to make your taste buds do the Sirtaki dance. We are skipping heavy creams and opting instead for a bright, flavorful blend featuring high-quality olive oil, fresh lemon juice, and red grape vinegar (our signature jus de raisinaigrette component), ensuring the perfect balance against the earthiness of the spuds.

Selecting the Perfect Spud Structure

When preparing any great potato salad, structure is paramount. Waxy potatoes, like Yukon Gold or red bliss, are your best friends here. Their low starch content means they remain firm when boiled, resisting the urge to crumble into sad, mashed chunks. If your potato salad looks like chunky soup, you chose the wrong tuber. Remember to generously salt your cooking water—seasoning should begin before the potatoes even meet the dressing. We want them tasting marvelous on their own.

After boiling until tender but not mushy, drain them immediately. While they are still warm, gently slice them into half-inch pieces. This critical step allows the warm potato flesh to soak up the dressing like a sponge. Applying the dressing while the potatoes are hot is the key difference between a good potato salad and a phenomenalGreek Potato Salad with Herby Lemon jus de raisinaigrette. It transforms the starches, locking in that amazing herby, tangy flavor.

Ingredients for a Mediterranean Masterpiece

Gathering high-quality ingredients ensures a deeply satisfying meal. Don’t skimp on the fresh herbs; they are the soul of this salad.

For the Potatoes and Fixings:

• 3 pounds small waxy potatoes (Yukon Gold or Red Bliss), scrubbed
• 1 large red onion, thinly sliced or finely diced
• 1 cup Kalamata olives, pitted and halved
• 1 cup crumbled feta cheese (optional, but highly recommended)
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh dill, chopped
• 1 tablespoon dried oregano
• Salt and freshly ground black pepper

For the Herby Lemon jus de raisinaigrette:

• 1/2 cup high-quality extra virgin olive oil
• 1/4 cup fresh lemon juice
• 2 tablespoons red grape vinegar (the ‘jus de raisinaigrette’ base)
• 1 tablespoon Dijon mustard
• 1 teaspoon maple syrup or honey (to balance acidity)
• 2 cloves garlic, minced
• 1 teaspoon fresh oregano, finely chopped
• Pinch of red pepper flakes (optional, for a little kick)

The Art of the Dressing: Building Flavor Layers

The herby dressing is so bright and zesty, you will want to pour it on everything you eat this week. Creating this perfect vinaigrette is simple, but technique matters. Combine the lemon juice, red grape vinegar, Dijon mustard, maple syrup, minced garlic, and pepper flakes (if using) in a small bowl. Whisk vigorously until the mixture emulsifies slightly. This step is important because it prevents the dressing from separating instantly.

Next, slowly drizzle in the olive oil while continuing to whisk. You want the mixture to thicken slightly, resulting in a cohesive, beautiful dressing. Stir in the fresh oregano and season generously with salt and pepper. Give it a taste test—it should taste powerfully tangy and slightly herbaceous. If it seems too sharp, add another small dash of maple syrup; if it seems flat, add a tiny bit more vinegar. Adjusting the seasoning ensures the dressing perfectly complements the substantial potatoes.

Putting it All Together: Assembly for Maximum Impact

Once the potatoes are sliced and still steaming gently, place them in a large mixing bowl. Immediately pour about two-thirds of the freshly made Herby Lemon jus de raisinaigrette over the warm spuds. Use a spatula to gently fold the dressing into the potatoes, ensuring every piece gets coated. The warm temperature pulls the flavor deep inside.

Now, add the remaining fixings: the sliced red onion, Kalamata olives, parsley, and dill. If using feta, add about half of it now, reserving the rest for garnish. Sprinkle in the dried oregano. Gently fold everything together again. Taste a piece. Does it need more salt? Often, feta is salty enough, but taste is personal. If the mixture seems dry, add the remaining dressing now. Cover the bowl and let the salad sit at room temperature for at least one hour before serving. This resting period allows the flavors to truly marry, transforming a simple side dish into an unforgettable culinary experience.

Perfecting the Cooking Process

Begin by boiling the potatoes in heavily salted water until fork-tender, ensuring they retain their shape. While the potatoes cook and are draining, utilize that time to mince the garlic, slice the onion, and whisk together the components of the vibrant jus de raisinaigrette dressing for peak efficiency and flavor extraction.

Add Your Touch

To customize, swap feta for halloumi, which you can lightly grill before mixing in. Alternatively, replace the Kalamata olives with sun-dried tomatoes for sweetness, or add charred bell peppers for smokiness. For an extra citrus punch, grate the zest of one lemon directly into the dressing.

Storing & Reheating

Store leftover potato salad in an airtight container in the refrigerator for up to four days. This is a salad best served at room temperature or slightly chilled, so reheating is unnecessary and discouraged, as heat may compromise the texture and fresh herb flavors.

Chef’s Insider Tips for Glorious Spuds

• Always boil waxy potatoes whole and with the skin on; this technique prevents excess water absorption and helps them maintain their structure beautifully when sliced.
• If your potatoes are too hot to handle right after draining, wait five minutes, but ensure you dress them while they are still warm to maximize flavor infusion.
• Don’t be shy with the fresh dill; its clean, slightly anise-like flavor is essential for authentic Greek flavor and truly makes this delightful potato salad shine.

The first time I made this salad, my neighbor, who claimed to despise all potato salads, ate three helpings and demanded the recipe. That’s when I knew this zestyGreek Potato Salad with Herby Lemon jus de raisinaigrettewas a verified crowd-pleaser.

Frequently Asked Questions About Potato Salad

What kind of potatoes are best for this recipe?

Waxy potatoes are absolutely mandatory. Look for Yukon Gold, Red Bliss, or fingerling varieties. Their firmer flesh won’t disintegrate when cooked, giving you that lovely, hearty texture needed to stand up to the robust Herby Lemon jus de raisinaigrette.

Can I make the dressing ahead of time?

Yes, you can prepare the base of the dressing—the oil, vinegar, lemon, and spices—up to two days ahead and store it in the refrigerator. However, wait until just before assembly to chop and incorporate the fresh herbs like dill and parsley for maximum aroma and brightness.

Is this potato salad served hot or cold?

For the best flavor and texture, this salad should be served at room temperature. Chilling it significantly is fine, especially if you are taking it to a picnic, but letting it sit out for 20 minutes before serving allows the fragrant dressing to wake up and the flavor profile to expand.

How can I make this salad vegan or dairy-free?

Easily! Simply omit the feta cheese entirely. The intense flavors provided by the Kalamata olives, red onion, and the vibrant Greek Potato Salad with Herby Lemon jus de raisinaigrette ensure the dish remains delicious, satisfying, and deeply flavorful without any dairy component.

What is the difference between this Greek style and American potato salad?

The main difference lies in the dressing. American potato salad usually relies heavily on mayonnaise or a creamy base, often sweetened. The Greek style uses olive oil and sharp acid (lemon juice and red grape vinegar) for a lighter, tangier, and more refreshing finish, letting the natural flavor of the potatoes and herbs take center stage.

What main dishes pair well with this salad?

This light and zesty Mediterranean side dish pairs wonderfully with grilled chicken skewers, slow-roasted beef, or baked fish. Its brightness cuts beautifully through rich, smoky flavors, making it the ideal companion for almost any summer grilling session.

Conclusion for Greek Potato Salad with Herby Lemon jus de raisinaigrette

This vibrant side dish successfully proves that potato salad does not require heavy cream or mayonnaise to be satisfying. We replaced the traditional binders with a dazzling, bright dressing—the spectacular Herby Lemon jus de raisinaigrette—that infuses every bite with fresh, herbaceous notes. Remember to dress the potatoes while they are warm to maximize flavor absorption. This recipe offers a refreshing, tangy alternative perfect for any gathering, guaranteeing a flavorful escape from the usual potluck fare. Prepare this Mediterranean classic tonight and watch it disappear immediately!

Ditch the Mayo: The Myth of the Heavy Potato Salad

Let’s be honest. We’ve all been there. The summer barbecue where the potato salad sits sweating, encased in a thick, vaguely yellow blanket of mayonnaise. It’s heavy, it’s sleepy, and frankly, it doesn’t stand a chance against the heat. But forget those heavy horrors! We are escaping to the bright, sun-drenched shores of the Mediterranean where potato salad is not a culinary nap inducer, but a vibrant, refreshing centerpiece. This is a salad designed to energize, not engulf.

Our goal today is to master the art of the perfect, bright, and zesty side dish. We rely on simple, fresh ingredients and a spectacular dressing that skips the creaminess entirely. It highlights the humble spud with a dazzling array of herbs, olives, and tangy cheese.

The Secret Weapon: Greek Potato Salad’s Incredible Dressing

The true genius of this recipe lies in the dressing. Forget those bland store-bought vinaigrettes; we are crafting a lively, emulsified elixir designed to penetrate every crevice of the potato. This stunning preparation ensures every bite is infused with sharp, savory flavor. The magic is in balancing the acid and the savory notes using fresh lemon juice and a light grape-based vinegar.

The base is a blend of good quality olive oil, fresh lemon juice, and a subtle tang from white grape vinegar (our delicious ‘raisinaigrette’ element). We then smash in heaps of fresh dill and parsley. This mixture doesn’t just flavor the potatoes; it penetrates them while they are still warm, ensuring maximum impact in every single bite. Don’t be shy with the herbs; they are the soul of this Mediterranean masterpiece. This is why we call it theGreek Potato Salad with Herby Lemon jus de raisinaigrette.

What You Need: Ingredients for Sunshine in a Bowl

Gathering the right components is half the battle. We strongly recommend using waxy potatoes, like Yukon Golds or new potatoes, as they hold their shape better during cooking and mixing. If they turn to mush, the salad loses its textural integrity. Always choose firm, pitted Kalamata olives; they provide that essential salty burst.

• 2 pounds small waxy potatoes (Yukon Gold or similar)
• 1 cup pitted Kalamata olives, halved
• 1 cup crumbled feta cheese
• 1 small red onion, thinly sliced
• 1 cup chopped fresh dill
• 1/2 cup chopped fresh parsley
• 1/4 cup capers, rinsed

Crafting the Herby Lemon Dressing

This dressing is highly potent, requiring robust shaking and excellent olive oil. We are building a truly vibrant flavor profile that carries the entire dish. Measure everything carefully, but remember you can always adjust the seasoning at the end. Taste often! If you like things zestier, add more lemon. If you prefer a richer taste, increase the olive oil slightly for a silkier mouthfeel.

• 1/2 cup high-quality extra virgin olive oil
• 1/4 cup fresh lemon juice
• 2 tablespoons white grape vinegar
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste

The Art of Assembly: How to Make the Best Mediterranean Potato Salad

Timing is crucial when preparing this salad. We want those warm potatoes to soak up all the tangy goodness before they fully cool down. Start by washing and boiling your potatoes. Cook them until they are just fork-tender—about 15 to 20 minutes depending on the size. Drain them immediately and let them steam off for a few minutes before cutting them into halves or quarters.

While the potatoes are cooking, whisk together all the dressing ingredients in a jar until fully emulsified. The Dijon mustard acts as a binder, helping the oil and lemon juice mix smoothly. In a large bowl, combine the warm potatoes, sliced red onion, and capers. Pour about two-thirds of the dressing over the warm potatoes and toss gently. This ensures the potatoes absorb the deep flavors immediately, rather than waiting for cold dressing to penetrate the skins.

Finally, once the potatoes have cooled slightly, fold in the Kalamata olives, the feta cheese, dill, and parsley. Add the remaining dressing if needed, ensuring everything is glistening and beautifully coated. Serve this magnificent potato side dish slightly warm or at room temperature for the best flavor experience. It stores beautifully in the refrigerator for up to three days, though honestly, it probably won’t last past the first meal.

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FAQs

Can I make the Greek Potato Salad with Herby Lemon jus de raisinaigrette ahead of time?

You absolutely can prepare this salad in advance, which makes it perfect for party planning. We recommend making the dressing and cooking the potatoes the day before. However, wait until just a few hours before serving to combine the herbs, feta, and olives with the dressed potatoes. If you add the fresh herbs and cheese too early, they tend to wilt and lose their vibrant texture and color. Store the separate components covered in the refrigerator until ready to mix and serve at room temperature.

What is the best type of potato to use for this specific recipe?

The texture of the finished salad relies heavily on using the correct potato variety. Opt for waxy potatoes such as new potatoes, fingerlings, or Yukon Golds. These varieties maintain their structure when boiled and tossed, preventing the mushy outcome that can ruin a potato salad. Avoid starchy types like Russets, which are better suited for mashing or baking. By selecting a firm, waxy potato, you ensure that the delicious Greek Potato Salad with Herby Lemon jus de raisinaigrette remains beautifully intact.

How do I keep the dressing from separating after I mix the salad?

Separation is a common concern with vinaigrettes, especially after refrigeration. The key to maintaining emulsion in this dressing is the use of Dijon mustard; it acts as an emulsifier, binding the oil and acid together. To remix the salad, simply give it a good, gentle toss before serving. If the dressing is cold and looks sluggish, letting the salad sit out for 15 minutes before mixing helps the ingredients integrate better. You can also reserve a small amount of dressing to drizzle just before presentation.

Are there good substitutions for feta cheese in this Greek potato salad?

If you need to skip the feta, perhaps due to texture preference or dietary considerations, several alternatives work wonderfully in this context. Try using small cubes of firm halloumi, which offers a salty, squeaky bite, or use a goat cheese that is slightly less sharp than feta. For a fully non-dairy option, opt for firm, marinated tofu cubes that mimic the salty texture, or simply increase the olive and caper quantities to boost the overall savory and briny notes in theGreek Potato Salad with Herby Lemon jus de raisinaigrette.