Greek Potato Salad
This Greek Potato Salad is inspired by the bright, fresh flavors of the Mediterranean and is sure to be a hit at your next gathering or as a delicious side dish. This one can be dairy-free (just skip the feta) and is great for outside parties where it might sit for a while.
Servings 8 servings
Ingredients
- 5 large russet potatoes, peeled and diced into cubes
- 1/2 red onion, peeled and julienne cut
- 1/4 cup fresh lemon juice
- 1 TBSP honey, local if possible
- 1/4 cup fruity olive oil
- 1/3 cup sun-dried tomatoes packed in oil (approximately 6), chopped
- 1/3 cup pitted Kalamata olives, drained and cut in half
- 1/4 cup fresh dill, chopped
- 1/2 cup Greek feta, crumbled by hand into chunks
- 1 TBSP capers, drained
- 1/2 tsp sumac (optional)
Instructions
- Prep the potatoes by bringing a large pot of heavily salted water to a boil. Add the potatoes and cook for 20 minutes. Drain the potatoes, add to a bowl and cover with a lid. Shake the potatoes to fluff the edges, then add the red onion to the potatoes and cover with the lid for 5-10 minutes while you prep the other ingredients.
- Add all the other ingredients and toss to combine evenly. Serve lukewarm or chill for several hours before service.