Ingredients
- Yukon Gold Potatoes, quartered: 2 pounds
- Extra Virgin Olive Oil: 1/2 cup
- Fresh Lemon Juice: 1/4 cup
- Red Grape Vinegar: 2 tablespoons
- Red Onion, thinly sliced: 1/2 cup
- Fresh Dill, chopped: 1/4 cup
- Dried Oregano: 1 teaspoon
- Kosher Salt and Black Pepper: To taste
Instructions
- Step 1: Place the quartered potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes. Drain immediately and allow them to steam dry for 5 minutes.
- Step 2: While the potatoes are still warm, transfer them to a large bowl. In a separate small bowl, whisk together the olive oil, fresh lemon juice, red grape vinegar, dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until thoroughly combined.
- Step 3: Pour the dressing mixture over the warm potatoes. Gently toss the potatoes to ensure they are coated; the warmth of the potatoes helps them absorb the dressing's flavor.
- Step 4: Fold in the thinly sliced red onion and the chopped fresh dill (and any optional fresh parsley, if using). Taste the salad and adjust seasoning, adding more salt, pepper, or lemon juice as desired.
- Step 5: Cover the bowl and refrigerate the Greek Potato Salad for at least 30 minutes, or preferably 2 hours, before serving to allow the flavors to fully meld. Serve chilled or at room temperature.
Notes
- Keep the salad tightly sealed in the refrigerator for up to 4 days, but stir gently before serving as the vinaigrette may separate slightly when chilled.
- Do not attempt to reheat this salad; for the best flavor balance and texture, let it stand at room temperature for 20-30 minutes before serving if it was refrigerated.
- Serve this tangy, light potato salad as the perfect vibrant side to grilled Mediterranean proteins like chicken souvlaki, lamb kebabs, or robust fish.
- To maximize flavor absorption, ensure the potatoes are dressed immediately after draining while they are steaming hot, as their porous texture draws in the vinaigrette better than cold potatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American