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Greek Island Potato Salad

This potato salad inspired by the Greek islands includes summer vegetables along with a creamy olive oil - Greek yogurt dressing
Course Appetizer, Salad
Cuisine Greek, Mediterranean
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Elena Paravantes RDN

Ingredients

  • 1 pound small potatoes
  • 10 cherry tomatoes sliced in half
  • 1 medium cucumber sliced
  • 1 cup chopped parsley
  • 1 small chopped onion
  • 1 tablespoon capers
  • salt pepper

For the dressing

  • 1 tablespoon + 1 teaspoon red wine vinegar
  • 2 teaspoons lemon juice
  • 1/3 cup olive oil
  • 2 tablespoons Greek strained yogurt

Instructions

  • Wash potatoes. Place in a pot with cold water and bring to a boil. Lower heat and simmer for about 20 minutes until potatoes are fairy easy to pierce. Strain in a colander. Let them cool off and then slice them (skin will come off easily). Place in a large bowl and set aside.
  • Make the dressing by mixing first the vinegar with the lemon juice, then whisk in the olive oil and at the end add the yogurt ,mixing until smooth.
  • Add the cherry tomatoes, cucumber, chopped parsley and onion to the potatoes and gently mix. Add the dressing and mix, making sure all the ingredients are covered with the dressing.
  • Cover and refrigerate for about 2 hours.
  • Before serving sprinkle with the capers.
  • Add salt and pepper as needed.