Creamy Greek Potato Salad
Ingredients
Potatoes:
- 2 lbs baby potatoes
- 1 tsp salt
- 2 tbs olive oil
- 2 tbs white wine vinegar
Dressing:
- 1/2 cup Kewpie mayo
- 1 tbs Dijon mustard
- 1 large lemon, zested + juiced
- 1 tbs honey
Salad:
- 1/2 cup feta cheese, crumbled
- 1/4 medium red onion, sliced thin
- 2 scallions, diced
- 2 celery stalks, diced
- 1/4 cup Kalamata olives, halved
- 1 tbs capers
- 3 tbs dill, chopped
- 2 tbs parsley, chopped
- garnish: paprika
Instructions
Potatoes:
- Add your potatoes to a salted pot of water. Bring to a boil and cook for 10 minutes or until just fork tender. You can leave skin on or peel it off.
- Toss the pieces with the olive oil, vinegar, salt and pepper to taste until fully coated.
Dressing:
- In a large bowl, combine the mayo, Dijon, lemon, honey, salt and pepper to taste. Taste and adjust if needed.
- To the same large bowl, add in the seasoned potatoes, feta, onion, scallion, celery, olives, capers, dill and parsley. Toss to combine all in the dressing. Top with parsley and serve.
Notes
Store leftovers in your refrigerator in an air tight container.
Nutrition
Calories: 348kcal | Carbohydrates: 33g | Protein: 6g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 19mg | Sodium: 813mg | Potassium: 712mg | Fiber: 4g | Sugar: 5g | Vitamin A: 268IU | Vitamin C: 42mg | Calcium: 98mg | Iron: 2mg