Greek Potato Salad

Greek potato salad

Disclosure: The United States Potato Board compensated The Recipe ReDux (co-owned by ReganMillerJones, Inc. and Teaspoon Communications), to sponsor this recipe contest. We are therefore not eligible to win prizes associated with the contest. Opinions expressed are our own.

I love that so many of The Recipe ReDux Healthy Potato Salad Challenge (sponsored by The United States Potato Board) recipes have included this beautifully colored mix of red, yellow and blue potatoes. Perfect for Fourth of July – and perfect for tasting the delicious differences between potato varieties. To me, the red potatoes are earthy and an excellent clean slate for lots of flavors; the golden yellow ones are buttery and nutty. And the blue potatoes are just shockingly purple fun for kids to slice into – and taste pure potato – not really earthy or buttery.

With fun flavor nuances like this, I chose a simple dressing to make sure the each different potato could be tasted. Summer always makes me think of sunny Greece where I spent my honeymoon many years ago. So the flavors of lemon, oregano and mint are near and dear to my heart.

Greek potato salad

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Greek Potato Salad

  • Yield: 6-8 side servings 1x

Ingredients

Scale
  • 1 1/2 pounds multi-colored baby potatoes, scrubbed and washed
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 1/2 teaspoon white balsamic vinegar (optional)
  • 1 teaspoon Dijon mustard
  • Salt & pepper to taste
  • 1 tablespoon fresh oregano, chopped
  • 2 teaspoons fresh mint, chopped
  • 1 1/2 pounds multi-colored baby potatoes, scrubbed and washed
  • 23 radishes thinly sliced

Instructions

  1. Whisk together lemon juice, oil, vinegar, mustard until smooth. Season with salt and pepper. Stir in oregano and mint; set aside.
  2. Cover potatoes with cold water until water line is 1 inch above top of potatoes. Bring to a boil and turn down heat; simmer for 12-15 minutes until just fork tender. Drain and place in serving bowl; immediately pour dressing over potatoes; gently fold in radishes.
  3. Serve salad warm, at room temperature, or chilled.


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