Happy “early” 4th of July America! I am wishing you a beautiful day with your family & friends. To celebrate, we have a yummy Greek potato salad recipe to share. Please remember that this recipe involves “no mayo” in the dressing.

A few notes:

We didn’t get the chance to put tomatoes inside the salad because they were all gone for another recipe. OOPS!! But my all-time favorite tomatoes in this salad is sundried tomatoes.

I do hope you enjoy it, and let us know your thoughts!

Greek Potato Salad with Olive Oil Lemon Dressing

Servings: 4-6

Ingredients:

For the Salad

• 2 pounds (900 grams) of potatoes (Red potatoes or Yukon Gold)
• 1 small red onion, thinly sliced
•  1 cup cherry tomatoes, halved or sundried tomatoes (thinly sliced)
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup of chopped marinated artichokes
• 1/2 cup of finely sliced carrots
•  1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup of fresh basil, chopped
•  1/2 cup crumbled feta cheese (optional)

For the Dressing

• 1/2 cup extra virgin olive oil (add more if needed)
• Juice of 1 large lemon (about 3 tablespoons)
• 2 tablespoons of rice vinegar
• 1 teaspoon of honey
•  1 teaspoon Dijon mustard (optional, for a bit of extra tang)
•  1 clove garlic, minced
• Salt and freshly ground black pepper, to taste

Method:

1. Wash the potatoes thoroughly. I like leaving the skins on as that is no waste. But you can remove skins if you like. Cut the potatoes into bite-sized chunks and place them inside a large pot covered with cold water.  Add a pinch of salt.
   Bring to a boil, then reduce heat and simmer until the potatoes are tender but not falling apart about 10-15 minutes, or when it is “fork tender”. Drain the potatoes and let them cool slightly.

2. Whisk together the olive oil, lemon juice, rice vinegar, honey, Dijon mustard (if using), minced garlic, dried oregano, salt, and pepper in a small bowl. Set aside dressing in the refrigerator until ready to use.

3. In a large mixing bowl, combine the warm potatoes, red onion, cherry tomato, Kalamata olives,  artichokes, carrots, and fresh herbs.
Pour the dressing over the salad and gently toss to combine, ensuring all the ingredients are evenly coated. Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed.

4. Chill the salad in the refrigerator overnight. This helps the flavors come together! When serving,  sprinkle feta cheese over the top.

Tips:
You can add other ingredients like capers, roasted red peppers, sun-dried tomatoes, or cucumber slices for extra flavor and texture.

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Enjoy your refreshing and flavorful Greek Potato Salad with Olive Oil Lemon Dressing!