Greek Winter Potato Salad | Easy Mediterranean Diet Recipes







Today with the Children’s Hospital of Philadelphia, we went to Greece for a little escape. This is a light potato salad that can be served warm or cold. The big star here is the fresh dill. It lightens the dish and this herby-ness is a nice welcome to a cold winter month. It’s a little taste of sunshine. If you don’t like dill, flat leaf parsley would be nice too. Use a lot of it- the herbs make it!

The dressing is a simple mix of extra virgin olive oil and red wine vinegar. When you pour the dressing on the warm potatoes, they soak it up better and get super flavorful over time. I prefer eating this slightly warm because the potatoes have great texture but you can also enjoy it cold the next day. The potatoes will take on more flavor. 

This is a simple dish that is like a poster child for the Mediterranean Diet- fresh herbs, healthy olive oil, and plant-forward. I hope this gives you a little taste of the summer and brightness in this dark time…


Greek Winter Potato Salad


Ingredients (serves 4): 

  • 6 yukon gold potatoes (2 lbs.), peeled and quartered
  • ½ red onion, sliced
  • ½ cup extra virgin olive oil
  • 4 Tbsp. red wine vinegar (or lemon juice)
  • 4 cups arugula, spinach and/or lettuce
  • ½ cup fresh dill, chopped
  • Salt and pepper
  • a few cherry tomatoes for color

Directions: 

  1. Bring about 8 cups of water to the boil. Then, add 1 Tbsp. salt. Add in quarter and peeled potatoes and cook for 12-15 minutes or just fork tender. 
  2. Meanwhile, mix the olive oil and vinegar with a pinch of salt and pepper. 
  3. Slice the onion as thinly as possible and place in cold water for 10 minutes or so to tone down the onion-y bite to it. Then, drain. 
  4. When potatoes are cooked, drain immediately (so they don’t absorb too much water) and dress with about ¼ of the dressing, and chopped dill, toss gently. Let the potatoes cool slightly before tossing with salad greens or serve warm (I prefer it warm!)
  5. Toss the salad greens with the remaining dressing. Then add the greens to the slightly cooled potatoes. Dot with a few cherry tomatoes. Serve with hummus, lentil stew or stuffed eggplant! Store in the fridge. It gets even more flavorful the next day so it’s a great dish to make ahead of time. 




To your happy and healthy life, 


Joanna



Did you make this recipe?

Tag me on Instagram! I'd love to see it! @chefjoannas 



More Blue Zones Recipes: 





This post contains affiliated links. Please read my disclosure page. 

Comments