About the dish:
Greek Potato Salad with Vinegar is a tangy and flavorful variation of the classic potato salad. It features tender potatoes tossed in a dressing made with vinegar, olive oil, and Greek herbs. This potato salad pairs well with grilled meats, fish, or as part of a mezze platter. It's a versatile side dish that is perfect for summer gatherings, picnics, or potlucks. Here's a recipe to make Greek Potato Salad with Vinegar:
Recipe:
- Place the potato chunks in a large pot and cover them with water. Add a pinch of salt to the water.
- Bring the water to a boil over medium-high heat and cook the potatoes until they are tender when pierced with a fork, about 10-15 minutes. Be careful not to overcook them, as you want the potatoes to hold their shape.
- Drain the cooked potatoes and transfer them to a large bowl. Let them cool for a few minutes
- In a small bowl, whisk together the red wine vinegar, olive oil, minced garlic, dried oregano, dried thyme, dried basil, salt, and pepper to make the dressing.
- Pour the dressing over the cooked potatoes and gently toss to coat them.
- Add the diced red onion, chopped Kalamata olives, chopped parsley, and crumbled feta cheese to the bowl with the potatoes. Toss gently to combine.
- Taste and adjust the seasoning with additional salt and pepper if needed.
- Cover the bowl and refrigerate the Greek Potato Salad for at least 1 hour to allow the flavors to meld together
- Before serving, give the potato salad a gentle toss to redistribute the dressing and ingredients.
- Serve the Greek Potato Salad chilled, garnished with extra parsley or feta cheese if desired.
