Greek Potato Salad

Serves 1
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Directions

  1. 1Squeeze lemon juice
  2. 2Squeeze lemon juice
  3. 3Squeeze lemon juice
  4. 4Add fresh garlic, Greek oregano, and capers to a bowl.
  5. 5Add fresh garlic, Greek oregano, and capers to a bowl.
  6. 6Add fresh garlic, Greek oregano, and capers to a bowl.
  7. 7Add some green onions to the bowl and put the rest in a second bowl.
  8. 8Add some green onions to the bowl and put the rest in a second bowl.
  9. 9Add some green onions to the bowl and put the rest in a second bowl.
  10. 10Add fresh dill and Italian parsley to the second bowl.
  11. 11Add fresh dill and Italian parsley to the second bowl.
  12. 12Add fresh dill and Italian parsley to the second bowl.
  13. 13Make a vinaigrette with shallots, Dijon mustard, salt, fresh ground black pepper and lemon juice.
  14. 14Make a vinaigrette with shallots, Dijon mustard, salt, fresh ground black pepper and lemon juice.
  15. 15Make a vinaigrette with shallots, Dijon mustard, salt, fresh ground black pepper and lemon juice.
  16. 16Add olive oil slowly while mixing to emulsify the dressing.
  17. 17Add olive oil slowly while mixing to emulsify the dressing.
  18. 18Add olive oil slowly while mixing to emulsify the dressing.
  19. 19Add the dressing to potatoes with herbs and onions.
  20. 20Add the dressing to potatoes with herbs and onions.
  21. 21Add the dressing to potatoes with herbs and onions.
  22. 22Mix well so the potatoes soak up the dressing.
  23. 23Mix well so the potatoes soak up the dressing.
  24. 24Mix well so the potatoes soak up the dressing.

Ingredients

  • 5 lb bag russet potatoes
  • 5 lb bag russet potatoes
  • 5 lb bag russet potatoes
  • 1 cup fresh-squeezed lemon juice
  • 1 cup fresh-squeezed lemon juice
  • 1 cup fresh-squeezed lemon juice
  • 1.5 tbsp fresh garlic
  • 1.5 tbsp fresh garlic
  • 1.5 tbsp fresh garlic
  • 2 tbsp Greek oregano
  • 2 tbsp Greek oregano
  • 2 tbsp Greek oregano
  • 0.25 cup capers
  • 0.25 cup capers
  • 0.25 cup capers
  • 3 bunches green onions
  • 3 bunches green onions
  • 3 bunches green onions
  • 1 cup fresh dill and Italian parsley, rough chopped
  • 1 cup fresh dill and Italian parsley, rough chopped
  • 1 cup fresh dill and Italian parsley, rough chopped
  • 0.5 cup Dijon mustard
  • 0.5 cup Dijon mustard
  • 0.5 cup Dijon mustard
  • 0.5 tbsp kosher salt
  • 0.5 tbsp kosher salt
  • 0.5 tbsp kosher salt
  • 0.5 tbsp fresh ground black pepper
  • 0.5 tbsp fresh ground black pepper
  • 0.5 tbsp fresh ground black pepper
  • 2 cups olive oil
  • 2 cups olive oil
  • 2 cups olive oil

Tips

  • Using warm potatoes helps them soak up the dressing.
  • This potato salad doesn't need to be refrigerated.
  • It’s like a Greek salad made with potatoes.
Greek Potato Salad | Clip Recipe