In a Greek world with too many potato creations to count, this one is up there as on of my all time favorites: light, bright, refreshing and crisp. This version of Greek Potato Salad will truly blow your mind.
Ingredients:
Potato Salad
4 large potatoes, washed, peeled, and cut into cubes
2–3 spring onions (scallions), thinly sliced on the bias
1 garlic clove, minced (or 1 small shallot, finely minced)
¼ bunch fresh dill, chopped
¼ bunch fresh flat-leaf parsley, chopped
Fancy Peasant Dressing
Juice of 1 lemon
1 tablespoon Fancy Peasant Honey
1 teaspoon Fancy Peasant Mountain Oregano Salt
1 teaspoon Dijon mustard
2–3 tablespoons Fancy Peasant White Balsamic Vinegar
Bring a large pot of generously salted water to a boil.
Add the potatoes and cook until fork-tender, about 12–15 minutes. Drain well and allow them to cool slightly.
While the potatoes cook, whisk together the lemon juice, Fancy Peasant Honey, Dijon mustard, Fancy Peasant White Balsamic Vinegar, and Fancy Peasant Mountain Oregano Salt. Slowly whisk in the Fancy Peasant Greek Extra Virgin Olive Oil until the dressing is smooth and emulsified.
In a large serving bowl, combine the warm potatoes with the spring onions, garlic (or shallot), fresh dill, and parsley.
Pour the dressing over the potatoes while they're still slightly warm and gently toss until everything is evenly coated.
Taste and adjust seasoning if needed. Serve warm, at room temperature, or chilled.
Fancy Peasant Tip: This potato salad gets even better after 30 minutes, as the warm potatoes soak up every drop of the bright lemon, white balsamic, honey, and Greek olive oil dressing. It's the perfect side for breakfast, lunch, dinner, or your next Mediterranean-inspired gathering.
