Description
Discover a refreshing twist on a classic dish with this Greek Potato Salad featuring a unique red grape juice vinaigrette. Perfect for warm gatherings, this salad is bursting with Mediterranean flavors and vibrant colors.
Ingredients
- Yukon Gold, Red Bliss, or new potatoes
- 100% pure, unsweetened red grape juice
- Extra virgin olive oil
- Red wine vinegar or red grape juice vinegar or apple cider vinegar or white wine vinegar
- Dijon mustard
- Freshly minced garlic
- Dried oregano
- Salt
- Freshly ground black pepper
- Red onion
- Cucumber
- Tomatoes (cherry or Roma)
- Kalamata olives (pitted and halved)
- Feta cheese (crumbled)
- Fresh parsley (chopped)
- Fresh dill (chopped)
Instructions
- Start by washing your potatoes thoroughly. If they are larger than golf balls, cut them into halves or quarters.
- Place the cut potatoes in a large pot and cover them with cold, salted water by about an inch. Bring the water to a boil, then reduce the heat to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes.
- Once cooked, drain the potatoes in a colander and allow them to cool slightly for about 5-10 minutes. Peel the skins if desired and cut the warm potatoes into bite-sized cubes, placing them in a large mixing bowl.
- In a medium bowl or jar, combine the red grape juice, extra virgin olive oil, chosen vinegar, Dijon mustard, minced garlic, dried oregano, salt, and freshly ground black pepper. Whisk until well combined and emulsified.
- Pour about half to two-thirds of the vinaigrette over the warm, diced potatoes and gently toss to coat. Let them sit for about 10 minutes to absorb the flavors.
- Prepare your fresh vegetables: thinly slice the red onion, dice the cucumber and tomatoes, halve the Kalamata olives, crumble the feta cheese, and chop the fresh parsley and dill.
- Add the sliced red onion, diced cucumber, diced tomatoes, halved Kalamata olives, crumbled feta cheese, and fresh herbs to the bowl with the dressed potatoes.
- Pour in the remaining vinaigrette and gently toss everything together until evenly distributed. Be careful not to mash the potatoes.
- Cover the bowl and refrigerate the Greek Potato Salad for at least 30 minutes, or ideally 1-2 hours, to allow the flavors to meld.
- Before serving, give it another gentle toss and adjust with a little more olive oil or vinegar if needed. Garnish with extra fresh herbs if desired.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 10 mg
Keywords: Choose waxy potatoes for the best texture. Dress the potatoes while warm to enhance flavor absorption. Soak red onions in cold water to mellow their bite. Use high-quality feta for the best taste.