Description
A refreshing Greek Olive Potato Salad featuring tender Yukon Gold potatoes, briny Kalamata olives, crisp red onions, and fresh parsley, all tossed in a zesty lemon and extra virgin olive oil dressing. Perfect as a light side dish or a flavorful addition to your Mediterranean meals, this salad is easy to prepare and served chilled.
Ingredients
Potatoes
- 1.5 lbs Yukon Gold potatoes (waxy texture preferred)
Vegetables & Herbs
- 1/2 cup red onion, sliced
- 1/4 cup fresh parsley, chopped
- 1 cup Kalamata olives, pitted
Dressing
- 3 tbsp extra virgin olive oil
- 1/4 cup fresh lemon juice
- Salt to taste
- Pepper to taste
Instructions
- Boil Potatoes: Place the Yukon Gold potatoes in a pot of salted water and boil until fork-tender, approximately 15 minutes. Be careful not to overcook to maintain their waxy texture.
- Prep Vegetables: Drain the potatoes and allow them to cool for about 10 minutes while you prepare the vegetables by slicing the Kalamata olives and red onion.
- Combine Ingredients: Gently mix the cooled potatoes with the sliced olives, red onion, and chopped parsley to avoid mashing the potatoes.
- Make Dressing and Toss: Whisk together the fresh lemon juice and extra virgin olive oil. Pour the dressing over the potato mixture, toss gently to combine, and chill the salad for 30 minutes before serving to enhance the flavors.
Notes
- Use waxy potatoes like Yukon Gold for the best texture; avoid starchy varieties.
- Make sure to let potatoes cool to prevent the dressing from wilting the fresh herbs.
- Adjust salt and pepper to taste after tossing, as the olives add natural saltiness.
- This salad is best served chilled but can be enjoyed slightly warm.
- Optionally, add a sprinkle of feta cheese for extra creaminess and flavor.
