Greek Potato Salad (No Mayo!)

Method6 steps · about 30 min

1. 1

   Step 1: Bring a large pot of water to a boil. Add the scrubbed, unpeeled 3 lb potatoes and the separate 1 tbsp cooking-water salt. Reduce to an active simmer and cook for about 15–20 minutes, checking at 15 minutes, until just fork-tender. Remove smaller potatoes as they become tender so they do not fall apart.

   Simmer the potatoes · 15 minUses 3 lb small yellow potatoes, scrubbed · 1 tbsp salt, for the potato cooking water · Water to cover the potatoes for cooking; drained and discarded

2. 2

   Step 2: While the potatoes simmer, press or finely mince the two garlic cloves. Whisk the ¼ cup red wine vinegar with 2 tsp Dijon mustard, 1½ tsp oregano, the garlic, the separate 1½ tsp dressing salt and ¼ tsp black pepper. Slowly drizzle in all ½ cup dressing olive oil while whisking until combined.

   Uses ¼ cup red wine vinegar, for the dressing · 2 tsp Dijon mustard, for the dressing · 1½ tsp dried oregano, for the dressing · 2 garlic cloves, pressed or finely minced · 1½ tsp sea salt, for the dressing · ¼ tsp black pepper, for the dressing · ½ cup extra virgin olive oil, for the dressing

3. 3

   Step 3: Gently drain the cooked potatoes and discard the salted cooking water. Let the potatoes cool only until you can handle them comfortably.

   Uses All cooked potatoes lifted and drained of the salted cooking water

4. 4

   Step 4: Leave the skins on, or scrape them off with a paring knife or metal spoon if preferred. Cut the still-warm potatoes into about 1-inch pieces and put them in a large bowl.

   Uses Drained handleable potatoes

5. 5

   Step 5: Chop the red onion (½ cup) and measure ½ cup; thinly slice all three green onions. Chop and measure ½ cup each parsley and dill (½ cup), and pit and halve the olives to measure ½ cup. Add these to the warm potato pieces. Whisk the prepared vinaigrette again, pour it over the salad and toss gently. Taste and add the separate extra salt or pepper only if needed.

   Uses Warm potato pieces · ½ cup chopped red onion, about 1 small onion · 3 green onions, trimmed and thinly sliced, white and green parts · ½ cup chopped Italian parsley leaves · ½ cup chopped dill · ½ cup Kalamata olives, pitted and halved · Prepared vinaigrette · Extra salt, only if needed after tasting the dressed salad

6. 6

   Step 6: Serve eight side portions while the salad is still slightly warm, or briefly at room temperature. Refrigerate leftovers promptly in a covered container at 40°F/4°C or colder and use within 3 days. If a chilled portion looks dry, gently stir in a little of the separate extra olive oil before serving. Keep time outside refrigeration brief.

   Uses Dressed Greek potato salad · A little extra virgin olive oil, only if the chilled salad looks dry