Serves 1
Directions
- 1Squeeze lemon juice
- 2Add fresh garlic, Greek oregano, and capers to a bowl.
- 3Add some green onions to the bowl and put the rest in a second bowl.
- 4Add fresh dill and Italian parsley to the second bowl.
- 5Make a vinaigrette with shallots, Dijon mustard, salt, fresh ground black pepper and lemon juice.
- 6Add olive oil slowly while mixing to emulsify the dressing.
- 7Add the dressing to potatoes with herbs and onions.
- 8Mix well so the potatoes soak up the dressing.
Ingredients
- 5 lb bag russet potatoes
- 1 cup fresh-squeezed lemon juice
- 1.5 tbsp fresh garlic
- 2 tbsp Greek oregano
- 0.25 cup capers
- 3 bunches green onions
- 1 cup fresh dill and Italian parsley, rough chopped
- 0.5 cup Dijon mustard
- 0.5 tbsp kosher salt
- 0.5 tbsp fresh ground black pepper
- 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.
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