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This Greek potato and lemon salad is brimming with sunny Mediterranean flavors. It's a healthier alternative to the classic potato salad ~ and no mayonnaise means it's perfect for picnics and outdoor barbecues, too.
I love potato salads that are a little out of the ordinary, ones that stand out on the food table and scream choose me !!
Potato salad is reputed to be bland and boring, and that's for good reason. But it does not have to be like that. This Greek potato and lemon salad comes from delicious Mediterranean traditions with sunny lemons, garlic, fresh oregano, and heart-healthy olive oil. The result is bold and brilliant.
I have many of the common potato salads on the blog, like my Potato and pickle salad a longtime favorite and always a conversation starter ~ another great one for BBQs I love my too New potato salad with eggs and mustardIt has the creaminess of the eggs and a good bite of the mustard. It is one of the most beautiful potato salads I have ever made. And my New potato salad with 30-second aioli It is an elegant French version with a luxurious homemade garlic dressing. There's no reason to go back to making another boring potato salad 🙂
Grandma's Easy Secret To The Best Potato Salad!
There is a simple secret to making the best potato salad, whether you prepare it with a classic mayonnaise dressing, or the German or Mediterranean style with an olive oil base like I am today. Grandma knew everything, and now you too …
- After cooking and slicing your potatoes, add about half of your dressing directly to the hot potatoes and shake gently. Then cover with plastic wrap and cool.
- Even if you are using very small new potatoes, be sure to at least cut them in half, this allows the dressing to penetrate.
- The potatoes will soak in that dressing the tastiest and most irresistible potato salad you have ever eaten.
- When you're done making the salad, add more dressing as needed.
What are the best potatoes for potato salad?
I don't know about you, but it's a real slight to me when a potato salad has the texture of mashed potatoes. I like a firm texture and I like to see real potatoes in my salad!
- Use waxy potatoes for the potato salad. Waxy potatoes are thin skinned and are basically anything but reddish … they are the type you use to bake. Russet potatoes are starchy and acquire a fluffy texture when cooked … ideal for baked potatoes, bad for salads.
- Smaller, thin-skinned potatoes work great for potato salad, whether it's red or white, it doesn't matter.
- Look for potatoes that are similar in size, so you can cook them together evenly.
Tip: On the second day we added a little crumbled Greek feta cheese to our leftover salad and we really liked it, so I'd recommend giving it a try if it's okay.
Greek potato and lemon salad
This Greek lemon and potato salad is brimming with sunny Mediterranean flavors, and is a healthier alternative to the classic potato salad ~ no mayonnaise means it's also perfect for picnics and outdoor barbecues.
Salad of course, garnish
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Preparation time: 10 minutes
Cooking time: 10 minutes
Makes 6 servings
- 1 and 1/2 pounds of new or small potatoes (I used Petite Gold)
- 8 thinly sliced chives, white and green parts
- 2 tablespoons chopped fresh oregano do not use drying ~ substitute fresh dill, rosemary, thyme, or parsley
- salt and freshly ground black pepper to taste
- 1/4 cup + 2 tablespoons of extra virgin olive oil
- 1/2 teaspoon of prepared mustard
- 1 small garlic clove, finely minced
- zest of 1/2 lemon
- juice of 1/2 lemon
- 1/8 teaspoon of salt
- several good ground black pepper
Cook the potatoes in boiling water until tender and easily pierced with the tip of a sharp knife. Drain and cut into small pieces, quartered or in half, depending on the size of your potatoes.
While the potatoes are cooking, prepare the dressing. Put all the ingredients in a small jar or measuring cup and mix with a bar blender until you get a bright and creamy yellow color (emulsified). Be sure to try it now to see if you need more salt, more lemon, or whatever.
While the potatoes are hot, dress them with several tablespoons of the dressing, stirring gently to make sure they are covered. Let cool, then cover and refrigerate until cold.
When the potatoes are cold, add the green onions and fresh oregano. Season with salt and freshly ground black pepper to taste. Mix with more dressing and serve.
Make this Greek lemon and potato salad your own ~
- Substitute oregano for fresh thyme, dill, rosemary, or even parsley.
- Add crumbled feta cheese on top.
- Add chopped or pitted Kalamata olives.
Thanks for fixing
Salad greek lemon potato