Ingredients
Scale
- 3 pounds of small potatoes (scrubbed)
- 1 tablespoon of salt
- 1/2 cup of chopped red onions or shallots (about 1 small red onion)
- 3 green onions (trimmed and thinly sliced)
- 1/2 cup of chopped Italian parsley leaves
- 1/2 cup of chopped dill
- 1/2 cup of Kalamata olives (pitted and cut in half)
- 1/4 cup of red wine vinegar
- 2 teaspoons of Dijon mustard
- 1 1/2 teaspoons of dried oregano
- 2 garlic cloves (pressed or finely minced)
- 1 1/2 teaspoon of sea salt
- 1/4 teaspoon of black pepper
- 1/2 cup of extra virgin olive oil
Instructions
- Add the potatoes in a pot and fill with water until they are fully submerged. Add 1 tablespoon of salt and place over heat. Cook until tender, then strain. Peel the skin once it is cool enough to handle. Cut into pieces.
- Make the vinaigrette. In a large bowl, add the Dijon mustard, red wine vinegar, minced garlic, oregano, salt, and pepper. While whisking, pour the extra virgin olive oil. Mix until well combined.
- Add the potatoes to the vinaigrette while they are still warm. Add the red onion, green onion, Kalamata olives, and the herbs. Mix until well combined. Allow the potatoes to absorb the flavors for a few minutes before serving. Enjoy!
Notes
- Best served slightly warm or at room temperature.
- Can be stored in the refrigerator for up to 2 days.
- Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Greek
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg