A healthy, light and easy Greek Potato Salad recipe made without mayonnaise. Loaded with so many tasty ingredients you'd expect in the Mediterranean: buttery potatoes, crispy cucumber, briny capers, and oil cured olives all tossed in an herbaceous olive oil vinaigrette!
Course Main Course, Salad
Keyword 4th of July, Easter, Independence Day, Memorial Day
2 ½poundsYukon Gold potatoesscrubbed, or red skinned potatoes
1largeenglish cucumberquartered lengthwise and cut into ½-inch cubes
1pintcherry tomatoeshalved, or grape tomatoes
1largeshallotvery thinly sliced
24black oil-cured olivespitted and halved
⅓cupchopped fresh parsleyplus more for garnish
2tablespoonscapersrinsed and drained
3tablespoonswhite wine vinegar
5tablespoonsextra-virgin olive oil
¼teaspoonfreshly ground black pepper
3hard-boiled eggspeeled, quartered
Add potatoes to a large pot and add a small handful of salt and enough cold water to cover by an inch or two. Place over medium-high heat and bring to boil. Reduce heat and simmer until tender, 30 minutes or longer if your potatoes are large (A sharp knife should meet little resistance when piercing a potato.). Drain potatoes and let stand until cool enough to handle.
Cut potatoes into rough, 1-inch cubes and place in a serving bowl. (see recipe note) In a small bowl, whisk together vinegar, olive oil, oregano, salt and pepper until emulsified.; drizzle over potatoes and fold gently to coat.
To potatoes add cucumber, tomatoes, shallot, olives, parsley, and capers. Gently fold ingredients together.
Arrange boiled egg quarters over salad. Season to taste with salt and freshly ground black pepper. Garnish with more parsley if desired and serve.
If you have time, cook potatoes, toss with vinaigrette and refrigerate a day in advance. The vinaigrette permeates the potatoes and adds so much flavor depth to the whole salad.