Prep 15 mins
Cook 25 mins
A great tasting potato salad with no mayonnaise. Very Greek, makes you want to break plates and drink ouzo.
- 907.18 g boiling potatoes, scrubbed but not peeled
- salt & freshly ground black pepper
- 29.58-44.37 ml strained fresh lemon juice
- cayenne pepper (optional)
- 44.37-73.94 ml extra virgin olive oil
- 78.07 ml finely chopped onion, preferably mild ones
- 4 small tomatoes (optional)
- 78.07 ml chopped parsley
- 9.85 ml capers, drained (optional)
- 118.29 ml flavorful olive, such as kalamata, pitted and cut in half (optional)
- Cut any large potatoes in half to speed up the cooking.
- Put the potatoes in a large saucepan, completely cover with water and add salt.
- Bring to a boil.
- Cover and simmer over medium-low heat until a knife can pierce the center of the largest potato easily and the potato falls from the knife when lifted, about 25 minutes.
- Meanwhile prepare the dressing: In a small bowl whisk 2 tablespoons lemon juice with a pinch of salt, pepper, and cayenne pepper.
- Add 3 tablespoons olive oil and whisk again.
- Drain the potatoes in a colander, rinse them briefly and leave just until cool enough to handle.
- Peel them if you like, and cut them into 1 inch cubes.
- Put them in a large bowl and add the onions, 3 tablespoons dressing and a sprinkling of salt and pepper.
- With a rubber spatula, fold together gently but thoroughly.
- Let potatoes cool to room temperature.
- Dice the tomatoes to add them to the salad, or cut them in thick wedges to use as garnish.
- Whisk the remaining dressing, pour it over the potatoes and fold it together.
- Add the parsley, capers, half the olives and the diced tomatoes to the potatoes and fold together lightly.
- Taste, adjust seasoning, and add more lemon juice and olive oil if needed.
- Garnish with the remaining olives and with the tomatoes, if you've cut them in wedges.
- Serve at room temperature.
As I am not a big fan of mayo, I was intrigued by this recipe, and we had fun making it with the rest of our homegrown red potatoes! Thank you!
Mirj, this was great. I love mayoless potato salads! I used the tomatoes, cut them into chunks and mixed them through, also used half a cucumber cut into chunks. I didn't peel my potatoes as we love the skins on in salads. Also added kalamata olives and capers from the options you mentioned.
Good and easy. I too am always looking for alternative potatoe salad recipes. This one is easy to put together, inexpensive to make and is something new and different for a BBQ or pot luck. I used about 1.5lb red potatoes and .5lb blue potatoes to give it some fun color.