This vibrant Greek potato salad offers a refreshing twist on the classic comfort dish. Boiled until tender, the potatoes are tossed with chewy, savory sun-dried tomatoes that add a burst of umami. The dressing is bright and zesty, made from extra virgin olive oil, fresh lemon juice, and aromatic herbs like oregano and dill. It’s a light yet satisfying side dish perfect for summer barbecues, picnics, or as a vegan main course. The combination of earthy potatoes and tangy tomatoes creates a harmonious flavor profile that is both simple and sophisticated.
Greek Potato Salad With Dried Tomatoes
Description
This vibrant Greek potato salad offers a refreshing twist on the classic comfort dish. Boiled until tender, the potatoes are tossed with chewy, savory sun-dried tomatoes that add a burst of umami. The dressing is bright and zesty, made from extra virgin olive oil, fresh lemon juice, and aromatic herbs like oregano and dill. It&# 226;ÂÂs a light yet satisfying side dish perfect for summer barbecues, picnics, or as a vegan main course. The combination of earthy potatoes and tangy tomatoes creates a harmonious flavor profile that is both simple and sophisticated.Ingredients
Directions
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Peel the potatoes and cut them into uniform 1/4-inch thick slices or 1/2-inch cubes to ensure even cooking.
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Place the potato pieces in a large pot and cover with cold water by about an inch. Add a generous pinch of salt.
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Bring the water to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until the potatoes are tender when pierced with a fork but still hold their shape.
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Drain the potatoes well and spread them out on a baking sheet or large plate to cool slightly. They should be warm but not hot when dressing is added.
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While potatoes cook, prepare the dressing by whisking together olive oil, lemon juice, dried oregano, salt, and pepper in a small bowl.
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Roughly chop the sun-dried tomatoes. If using oil-packed tomatoes, pat them dry with a paper towel first.
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In a large mixing bowl, combine the cooled potatoes, chopped sun-dried tomatoes, and fresh herbs if available.
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Pour the dressing over the potato mixture and gently toss until everything is evenly coated.
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Taste and adjust seasoning with more salt, pepper, or lemon juice as needed. Serve immediately or chill for 30 minutes to allow flavors to meld.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 87.4kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 6.8mg1%
- Total Carbohydrate 19.3g7%
- Dietary Fiber 2.5g10%
- Sugars 0.9g
- Protein 2.3g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
greek, potato salad, sun-dried tomatoes, vegan salad, healthy side dish, summer recipes, mediterranean, herb salad, picnic food, boiled potatoes, lemon dressing, olive oil, oregano, dill, plant-based
