Greek Potato Salad
4 servings
30 minutes
Greek potato salad is the embodiment of Mediterranean freshness and flavor balance. Its roots trace back to traditional Greek cuisine, where the simplicity of ingredients combines with rich aromas. Tender potatoes serve as the base, while salty capers, olives, and fragrant dill add a distinctive taste to the salad. Feta cheese, with its light creamy texture, harmoniously complements the composition. The dressing made from olive oil, lemon juice, and yogurt makes the dish light and delicate. This salad is perfect as a standalone dish or a side for fish and meat dishes. It is especially good in warm weather when the freshness of ingredients helps create an ideal summer meal.
1
Peel the potatoes, cut them into small pieces, and boil in salted boiling water until soft. Drain and let cool. Transfer to a large bowl.
- Potato: 500 g
- Sea salt: 0.5 teaspoon
2
In a small bowl, dissolve sugar in lemon juice and add olive oil, yogurt, salt, and pepper. Mix well.
- Sugar: 0.5 teaspoon
- Lemon juice: 1 tablespoon
- Extra virgin olive oil: 1 tablespoon
- Greek yoghurt: 0.3 glass
- Sea salt: 0.5 teaspoon
- Freshly ground black pepper: 0.3 teaspoon
3
Add chopped green onions, capers, halved olives, crumbled feta, and finely chopped dill to the bowl with the potatoes. Mix well. Drizzle with dressing and mix again.
- Spring onion: 2 stems
- Capers: 2 teaspoons
- Pitted black olives: 10 pieces
- Feta cheese: 90 g
- Dill: 1 tablespoon
