Ingredients
Scale
- 2 lbs small Yukon Gold or Baby Potatoes
- 1/3 cup Extra Virgin Olive Oil
- 3 Tbsp fresh Lemon Juice
- 1 Tbsp Balsamic Vinegar
- 1/2 cup packed Fresh Herbs (Dill, Parsley, and Oregano), chopped
- 1/2 cup Kalamata Olives, pitted and halved
- 4 oz Feta cheese, crumbled
- 1/2 small Red Onion, very thinly sliced
Instructions
- Step 1: Wash the potatoes thoroughly and place them in a large pot of salted water. Boil until fork-tender (about 15-20 minutes). Drain the water immediately and allow the potatoes to cool slightly, then halve or slice them while still warm.
- Step 2: Prepare the "jus de raisinaigrette." In a small bowl, whisk together the olive oil, fresh lemon juice, and balsamic vinegar. Season generously with kosher salt and black pepper, then stir in half of the chopped fresh herbs.
- Step 3: Transfer the warm, sliced potatoes to a large serving bowl. Pour the prepared vinaigrette immediately over the warm potatoes and gently toss to coat evenly. Allowing the dressing to soak in while the potatoes are warm maximizes flavor absorption.
- Step 4: Add the halved Kalamata olives and the thinly sliced red onion to the potato mixture. Toss lightly again, taking care not to mash the potatoes. Allow the salad to rest for at least 15 minutes at room temperature, or chill until ready to serve.
- Step 5: Just before serving, gently fold in the crumbled Feta cheese and the remaining half of the fresh herbs. Taste the salad and adjust seasoning (salt, pepper, or a final squeeze of lemon) if needed.
Notes
- Store any leftovers tightly covered in the refrigerator for up to 3 days, but for the best texture and flavor, bring the salad back to room temperature before serving.
- Since reheating is discouraged, if the salad has been chilled, refresh the flavors by tossing it with an extra drizzle of olive oil and a squeeze of fresh lemon juice before setting it out.
- Elevate your barbecue spread by serving this potato salad as a vibrant side dish to deeply seasoned grilled meats, such as classic lemon-oregano chicken or hearty chicken thighs.
- The key to deep flavor is dressing the potatoes while they are still warm, ensuring the starch readily absorbs the herby lemon jus de raisinaigrette rather than letting it sit on the surface.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American