Greek Potato Salad
A Greek potato salad layered with fresh vegetables and tossed in a classic olive oil dressing. Light, flavorful, and perfect for warm days.
Ingredients
- 5 potatoes washed, peeled, and boiled
- 2 roasted red peppers sliced
- 1 red onion large and sliced
- 2 fresh spring onions sliced
- 1 ½ tbsp fresh or dry dill finely chopped
- Dressing
- 1 tbsp mild mustard with honey
- 4 tbsp olive oil
- 1 ½ tbsp lemon juice
- salt
- pepper
Instructions
- Add the 5 potatoes to the salted water. Make sure the water fully covers the potatoes. Boil for 20 minutes, until the potatoes are tender.
- When the potatoes are cooked, drain them and transfer them to a large bowl to cool. Cut into smaller bite-sized pieces.
- Add the remaining ingredients: 2 roasted red peppers, 1 red onion, and 2 fresh spring onions. Gently toss everything together,
- In a small bowl, whisk together the 4 tbsp olive oil, 1 tbsp mild mustard with honey, and 1 ½ tbsp lemon juice, until well combined.
- Slowly drizzle it over the salad. If you’d like a little extra olive oil or honey mustard, feel free to add.
- Season with salt and pepper, then finish with a sprinkle of 1 ½ tbsp fresh or dry dill
- Place the salad in the fridge for a few minutes to chill, then serve.