Made without mayo, this potato salad is bright and bold with the typical Greek lemon and dill flavoured dressing. Serve with grilled vegetables, meat or fish or as a great potluck dish.
2 lbs yellow flesh baby potatoes
½ cup Olive the Best Wild Fernleaf Dill Olive Oil
¼ cup Olive the Best Sicilian Lemon White Balsamic
1 garlic clove, crushed
½ tsp sea salt
¼ tsp ground pepper
¼ cup red onions, thinly sliced
¼ cup kalamata olives
¼ cup fresh parsley, chopped
¼ cup fresh cilantro, chopped
2 green onions, sliced
1
Place the potatoes in large pot and cover with water. Add salt and bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender, about 10-15 minutes. Drain then set aside to cool.
2
Once the potatoes are cooled, cut in half and transfer to a large salad bowl.
3
To make the dressing: In a small bowl whisk the Dill Olive Oil, Sicilian Lemon White Balsamic, Dijon mustard, garlic, salt, and pepper
4
Add the onions, olives, parsley, cilantro and gently toss to combine.
5
Pour the dressing over the potatoes and toss well.
6
Store in refrigerator up to 5 days.
Ingredients
2 lbs yellow flesh baby potatoes
½ cup Olive the Best Wild Fernleaf Dill Olive Oil
¼ cup Olive the Best Sicilian Lemon White Balsamic
1 garlic clove, crushed
½ tsp sea salt
¼ tsp ground pepper
¼ cup red onions, thinly sliced
¼ cup kalamata olives
¼ cup fresh parsley, chopped
¼ cup fresh cilantro, chopped
2 green onions, sliced
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